From fcorlett@mail.swcp.com Wed Aug 9 16:46:11 2000 Date: 2 Aug 2000 11:17:12 GMT From: Faith Corlett Reply-To: fcorlett@swcp.com Newsgroups: rec.food.recipes Subject: Green Chile Stew (5) Collection Followup-To: rec.food.cooking, rec.food.recipes Caldillo Hatch Green Chile Stew Navajo Green Chile Stew Green Chile Stew Menudo I live in Albuquerque, and there are plenty of green chile stew recipes around here. Caldillo (New Mexico Green Chili Stew) 2 lb Lean beef round or pork 2 Tbsp Oil 3 Medium potatoes, diced 1/2 cup Onion, sliced 1 Large garlic clove, minced 2 tsp Salt 6 Green chiles, roasted, peeled, seeded and stemmed Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chiles and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. 4 servings Hatch Green Chile Stew 2 tablespoons olive oil 2 pounds boneless pork cubed 1/2 cup chopped onion 1 clove garlic minced 1/4 cup flour 2 cups peeled and chopped fresh tomatoes 4 (4oz) cans of Hatch Chopped Green Chile (depending on heat desired) 2 large potatoes 1 teaspoon salt 1 teaspoon ground pepper 1/2 teaspoon sugar 1 cup chicken or beef broth In a large sauce or soup pan with cover heat the olive oil and pork at medium, cook until browned lightly. Add the onion and garlic and saute with the meat for 3-4 minutes. Add flour and stir 1-2 minutes. Add tomatoes, green chile, salt, pepper, and sugar. Mix well. Cube potatoes raw and add to the mixture. Add the broth and lower heat. Cover the pot and let it simmer for 1-1 1/2 hours or until the meat is tender. Serve while hot and accompany with flour tortillas. 3 - 4 servings Navajo Green Chile Stew 3 lb Pork shoulder, trimmed of fat (mutton is more authentic) 2 cup Stewed tomatos 3 Tbsp Bacon grease 1 (6oz). can tomato paste 1/3 cup Flour 3 cup Water 3 Medium onions chopped 2 1/2 tsp Salt 4 - 6 cloves of garlic, minced 1/2 tsp Dried, ground Mexican oregano 2 (16 oz). cans of whole green chiles Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. 6 servings Green Chile Stew 3 lb pork; Boneless Shoulder 1 Onion; Chopped 3 each Cloves Garlic;Finely Chopped 1/4 cup Vegetable Oil 2 cups Chicken Broth 1 tsp Salt 1 tsp Dry Juniper Berries,Crushed 3/4 tsp Pepper 1 Tbsp Flour 1/4 cup Water 4 Medium Poblano Chiles 2 Tbsp Lemon Peel, Finely Shredded Poblano Chiles should be roasted and peeled. Trim excess fat from pork shoulder; cut into 1-inch cubes. Cook and stir pork, onion and garlic in oil in 4-quart Dutch oven until pork is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into pork mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. 6 - 8 servings Menudo 2 quarts water 1 medium onion (or to taste), coarsely chopped 2 cloves garlic, peeled and cut in half 2 lbs. cleaned tripe, cut in 1 inch pieces 2 tsp. oregano 2 tsp. salt 1 hot red chile pod (seeded and stem removed), or 1 Tbsp. red chile powder 1 - 2 cups posole (hominy) Other seasonings may include: marjoram, black pepper, cumin, cilantro, green onions. All to taste, but at least 1 tsp. You may also add green chiles, fresh (peeled, seeded and cut in chunks) or canned. Cook tripe until tender. Add onion, red chile, salt, oregano and other seasonings as you wish. Cook 10 min. or so. Add green chiles and posole or hominy and simmer about 1/2 hour until it thickens. Add more water if necessary. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.