- From: Joyce Brown <joycememaw@msn.com>
- Date: Tue, 9 Sep 2003 07:05:01 -0500
- To: undisclosed-recipients: ;
From Joyce in Illinois
CHILE VERDE
Brown 2 lb. lean pork cubes in 2 tbsp. oil.
Push aside, and add 1 large onion, sliced and saute.
Add: 1 large can green chilies, chopped
3 cloves minced garlic
1 1/2 cups chopped tomatillos
1 tsp. marjoram
1 tsp. salt
1/4 cup minced fresh cilantro
1/2 cup water, or more
Cover, and simmer 1 hour or till meat is tender.
Serve over rice, top with a dollop of Mexican sour cream, sprinkle with more chopped cilantro.
OR, make burritos in flour tortillas!
**I use leftover, frozen turkey gravy instead of water.... If you use water, watch it very closely as it can scorch.
**You can use either fresh or canned tomatillos.
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Hatch Green Chile Sauce
Source: "The Border Cookbook"
by Cheryl Alters Jamison and Bill Jamison
Ingredients:
3 Tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tsp all-purpose flour
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
2 cups chicken stock
1 tsp salt
1 tsp ground coriander
Directions:
- In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
- Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!
If you have a hard time finding Hatch Chiles in your neck of the woods check out this website. They sell authentic Hatch Chile products and deliver right to your door Hatch-Chile.com .
Now you don't have an excuse, go buy some!
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Gloria's Green Chile Stew
Green chile stew is not a North Mexico/South Texas dish, but popular here. It is a high country New Mexico dish made with mutton and New Mexico chiles (Chiles Anaheims). We make it with either Boston butt or pork chops. The chiles are roasted and peeled as described in the appendix on chiles("Cocina Ranchera"). Chiles Poblanos may be used and if so, are handled the same way as the Chiles Anaheims.
Ingredients:
12 green chiles Anaheims, chopped coarse(substitute two-7 oz. cans)
1 Tbsp flour
2-1/2 lbs pork chops, trimmed
3 tomatillos, chopped coarse
˝ cup chicken broth
2 cloves garlic, chopped
1 tsp black peppercorns
˝ medium yellow onion, chopped
1 tsp whole comino
Directions:
- Cube pork chops and dust in flour. Fry cubed pork until barely browned.
- Grind garlic, comino, and peppercorns into paste in mortar or molcejete.
- Add all ingredients together in large skillet or enameled cast iron pot. Simmer about 15 minutes.
- Mix chicken broth and garlic/comino mixture and add to meat in pot. Simmer until meat is tender and flavors are blended. Add water as needed to make "gravy".
- Serve over cooked rice.
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Tequila-Chile-Marinated Pork Chops
Use thick cut porkchops, at least one inch thick to prevent overcooking.
4 bone-in rib pork chops
Marinade
2 jalapeno chiles, finely chopped
1 cup chopped fresh cilantro
1 tbsp. grated lime peel
1 tbsp. minced garlic
1tbsp. ground chipotle chile pepper or chile powder
1 tsbp chopped fresh oregano or 1 tsp. drued
2 1/2 tsp. salt
1 1/2 tsp. ground cumin
1 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/4 cup fresh lime juice
1/4 cup vegetable or olive oil
3 tbsp. tequila or water
Preparation
1. Place pork in large resealable plastic bag. In small bowl, stir together all marinate ingredients. Pour over pork; seal bag. Refrigerate overnight, turning bag occassionally.
2. Heat grill. Remove pork from marinade, leaving as much marinade on as possible; discard remaining marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill 7 to 10 minutes or until no longer pink in center, turning once. Place on serving platter, loosely tent with foil. Let stand 5 minutes.
This marinade can also be used with country spareribs, flank steak or butterflied leg of lamb
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Tequila-Chile-Marinated Pork Chops
Use thick cut porkchops, at least one inch thick to prevent overcooking.
4 bone-in rib pork chops
Marinade
2 jalapeno chiles, finely chopped
1 cup chopped fresh cilantro
1 tbsp. grated lime peel
1 tbsp. minced garlic
1tbsp. ground chipotle chile pepper or chile powder
1 tsbp chopped fresh oregano or 1 tsp. drued
2 1/2 tsp. salt
1 1/2 tsp. ground cumin
1 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/4 cup fresh lime juice
1/4 cup vegetable or olive oil
3 tbsp. tequila or water
Preparation
1. Place pork in large resealable plastic bag. In small bowl, stir together all marinate ingredients. Pour over pork; seal bag. Refrigerate overnight, turning bag occassionally.
2. Heat grill. Remove pork from marinade, leaving as much marinade on as possible; discard remaining marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill 7 to 10 minutes or until no longer pink in center, turning once. Place on serving platter, loosely tent with foil. Let stand 5 minutes.
This marinade can also be used with country spareribs, flank steak or butterflied leg of lamb
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Pork & Green Chile Pozole de Blue Agave
Ingredients
a.. 3 lb. pork loin, cubed
b.. 3 ea. 16-oz. cans pozole, drained ( Hominy
c.. 1 c. manteca (lard)
d.. 2 qt. chicken stock
e.. 2 ea. spanish onion, diced
f.. 3 T. garlic, chopped
g.. 5 ea. serrano chiles, chopped
h.. 8 ea. Anaheim chiles (roasted, peeled, seeded, chopped)
i.. 2 T. oregano, toasted
j.. 2 t. cumin, toasted
k.. 3/4 c. cilantro, chopped
l.. to taste, kosher salt
m.. 2 ea. limes, cut into sixths
n.. 3 ea. avocado, medium, diced
o.. 1 dz. flour tortillas
Method
1.. Heat lard in large stockpot over medium high heat. Add pork cubes and brown well.
2.. Add onion, garlic, serranos, oregano, cumin and caramelize.
3.. Deglaze with chicken stock and add pozole, green chile and cilantro. Cook for 20-25 minutes over medium heat.
4.. Adjust with salt to taste.
5.. Serve in large bowl with lime ledges, warm flour tortillas and top with diced avacado.
-----------------------------------
Green Chili
4 Servings
Ingredients:
2 Tbsp. Olive Oil
1.5 lbs. Cubed Pork
1-1/2 Tbsp. garlic, chopped
1 med. Onion, diced
2 oz. chopped canned Jalapeno
8 oz. chopped canned green chiles
15 oz. canned chicken broth
15 oz. water
28 oz. canned tomatillos, drained and crushed
1 Tbsp. oregano
1/4-tsp. black pepper
1 tsp. cumin
1/4 tsp. crushed red pepper
1-1/2 Tbsp. Ancho Chile Powder
Procedure:
Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it.
Serve with warm tortillas and a frozen Margarita!
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Received on Tuesday, 9 September 2003 12:51:51 UTC