**SEWF** Green Chile?

[amberlyrose]

Do you mean Green Chile stew or just green chile?

I can help with either, I just need to know

[sewf]

It was just green chili. At El Parral, where H loves it the most, they put it on their fries. I didn't try it, partially because he scarfed it down while I was eating my burrito.

[amberlyrose]

Do you have access to any green chile? Fresh is better, but Hatch makes canned fire roasted and I've found it in the International aisles.

If you want an easy way to just cover fries or to put in burritos, I recommend this: 505chile.tvbgcommerce.com/greenchile.aspx

I sent that shit to DH once a month while he was deployed. He put it on eggs, steak, chicken, fries..

ETA: I just saw that it's in bulk. I'll ship you single jars if you want some. No skinsuit. A few CEP'ers and HF'ers have met me.

[iheartbanjos]

Google pork green chili recipe and you'll find a ton.

[sewf]

Oct 4, 2012 15:36:07 GMT -5 amberlyrose said:

Do you have access to any green chile? Fresh is better, but Hatch makes canned fire roasted and I've found it in the International aisles.

If you want an easy way to just cover fries or to put in burritos, I recommend this: 505chile.tvbgcommerce.com/greenchile.aspx

I sent that shit to DH once a month while he was deployed. He put it on eggs, steak, chicken, fries..

ETA: I just saw that it's in bulk. I'll ship you single jars if you want some. No skinsuit. A few CEP'ers and HF'ers have met me.

Hmm. They have the singles at the bottom. Are those the same things? I don't mind throwing down $17 to try it out.

[amberlyrose]

Oct 4, 2012 15:43:35 GMT -5 sewf said:

Oct 4, 2012 15:36:07 GMT -5 amberlyrose said:

Do you have access to any green chile? Fresh is better, but Hatch makes canned fire roasted and I've found it in the International aisles.

If you want an easy way to just cover fries or to put in burritos, I recommend this: 505chile.tvbgcommerce.com/greenchile.aspx

I sent that shit to DH once a month while he was deployed. He put it on eggs, steak, chicken, fries..

ETA: I just saw that it's in bulk. I'll ship you single jars if you want some. No skinsuit. A few CEP'ers and HF'ers have met me.

Hmm. They have the singles at the bottom. Are those the same things? I don't mind throwing down $17 to try it out.

Not sure- never tried the singles. But I'm sure it's the same thing!

[Doc_Lobster]

I seriously buy 5lb bags of frozen chopped green chile at Costco. Yeah.

[Jalapeñomel]

Oct 4, 2012 15:26:37 GMT -5 @tambcat said:

okay, now that I've googled green chile STEW I'm getting some hits.

eta: also, I think I've had that ... in a frozen burrito. LOL

I put a link in the other post for you, just FYI.

[DazeyDee]

I'm totally a lurker, but I have an amazing green chile recipe. I'm not allowed to bring anything else to our neighborhood get togethers or when we have people over. It's pretty easy, too, and the house smells ridiculous while it's cooking!

Green Chile
2 teaspoons olive oil
1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves -- finely minced
1 red onion -- finely chopped (optional. I hate the texture of onion chunks, so I grate a white onion instead)

2 tablespoons flour
2 tablespoons cornstarch
4 tablespoons water

28 oz. New Mexican chiles -- roasted, peeled, seeded, and finely chopped (the 505Brand of roasted green chiles in a jar work perfectly if you can't get fresh roasted).
1-2 tablespoons chopped jalapeno pepper -- optional and preferably fresh
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2-3/4 cup chicken broth
2 large fresh tomatoes -- pureed (or peeled and chopped) (optional)

- In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth.
- Saute pork until all pink is gone (about 5 minutes).
- Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork.
- Put into crockpot on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick. I almost always end up using more thickener then this, because I like green chile to be thicker)
- Add mixture to crockpot.

- Add chiles, spices, chicken broth to crockpot.
- Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture).
- Simmer on very low heat, covered, for at least 1 hour (preferably all day).

(Makes 4 good-sized servings) Freezes very well.