From propaday@spinn.net Wed Jul 24 15:57:00 2002 Date: Wed, 24 Jul 2002 03:28:42 +0000 (UTC) From: james Newsgroups: rec.food.recipes Subject: New Mexico Chile (11) Collection Followup-To: rec.food.cooking, rec.food.recipes Green Chile Red Chile from Dried Pods (This is the best way to make it) Red or Green Chile with Meat Pinto Beans - a must accompaniment Refried Beans (without frying) Green Chile Stew Red Chile Stew Carne Adovada Carne Acadia Calabazitas Salsa Green Chile 1 Tbsp shortening 1 cup chopped green chile 1/4 tsp garlic powder 2 Tbsp flour 1 cup chicken or beef broth (avoid the salty versions) 3/4 tsp salt Make a roux using the shortening and flour (about 1 to 2 minutes). Add all of the remaining ingredients and simmer for about 20 minutes. Makes about 2 cups. Adjust proportionally for larger quantities. Red Chile from Dried Pods (This is the best way to make it) 6-8 red chile pods 2 Tbsp shortening 2 or 3 fresh garlic cloves 2 Tbsp flour 3/4 tsp salt 2 cups water (or chicken or beef broth) Break the stems from the red chile pods and remove the seeds. Wash/rinse the pods in water. Soak the pods in warm water until they soften (about 1/ 2 hour). Put the pods in a blender about half full with water, along with the salt and garlic and blend at high speed until a soft creamy mixture is achieved. Make a roux with the flour and shortening and then add the red chile mixture and then the water slowly, stirring constantly, to avoid any lumps forming. Simmer for about 20 minutes to allow the flavors to mature. Yield about 2 cups. Adjust proportionally. Red Chile from Powders or Red Chile puree/Concentrate Use the same ingredients as above except substitute about 1/2 to 3/4 cup red chile powder or about 1 cup red chile puree/concentrate for the pods. Red or Green Chile with Meat You may prepare either of the above recipes with beef or pork (ground or cubed) by sauteeing the meat with onions until well done, in advance of preparing the chile sauce. When you make the roux, the fats from the meat can be used instead of the shortening. Pinto Beans - a must accompaniment 2 cups pinto beans 1 tsp garlic powder 1/2 tsp pepper 1 tsp salt 1/2 tsp cumin water The easiest way to cook beans is to soak them overnight or for 10 to 12 hours in advance of cooking. Follow the instructions on the bean package about cleaning the beans (they must be washed and sorted for rocks etc.). After soaking the beans, save the rest of the water they soaked in (if any) and add about 8 or 9 cups of water for cooking. Cook for about 1 and 1/2 hours or until soft (do not over cook - you want them al dente). Add the spices and salt for the last 1/2 hour of cooking. Yield about 4 cups. Refried Beans (without frying) A tricky way to make refried beans without using any fats or actually frying the beans, is to take about half the cooked beans above and puree them in a blender and them add them back to the whole beans. You can also mash them by hand using a potato masher until you achieve the desired consistency. Green Chile Stew One of the most popular New Mexico specialties! 1 and 1/2 cups coarsely chopped whole green chile 2-4 med potatoes - cubed 1 Tbsp salt Flour Water 1 lb cubed beef or pork 1 large onion - diced 3 4 diced garlic cloves 2 Tbsp shortening 1 cup chopped canned tomatoes Dredge the meat in flour and brown in the shortening in a Dutch oven. Add the onions and continue frying until transparent. Add about 4 cups of water, along with all the other ingredients and simmer for about an hour. Serve in soup bowls with warm flour tortillas. Yield about 6 cups. Red Chile Stew 1 lb cubed pork 1 cup cooked whole pinto beans 4 cups red chile sauce Flour and shortening Dredge the cubed pork in flour and then brown in the shortening in a Dutch oven. Add the red chile sauce and simmer about 45 minutes. Add the cooked pinto beans for the last 15 minutes of simmering. Serve in soup bowls with warm flour tortillas. Yield about 4 cups. Carne Adovada (pork marinated in red chile and slow roasted) 4-lbs cubed pork 2 Tbsp garlic powder 1 Tbsp cumin 1 Tbsp red chile flakes 2 cups red chile puree/concentrate 1 Tbsp salt 2 Tbsp oregano Make a marinade from the chile and spices, mixing the spices well with the chili. Pour the marinade over the cubed pork and toss to coat thoroughly. Marinate for 10 to 12 hours. Then roast in a covered roasting pan at 275 degrees F. for about 4 to 6 hours, making sure it is well done. Use as a meat dish or as a filling for burritios or enchiladas. Also may be used as the meat in red chile stew. Carne Acadia (beef marinated in green chile and slow roasted) 4 lbs lean ground beef stew meat 1 Tbsp garlic powder 1 cup water 2 cups chopped green chile 1 Tbsp salt Make a marinade using the chile and the spices and water. Pour it over the beef cubes, coating thoroughly. Marinate for several hours. Roast in a 275 degree F. oven in a covered roasting pan for about 4 hours or until well done. Used primarily as a filling for burritos. Ground Beef Saute ground beef seasoned with garlic powder or fresh garlic, salt and pepper until done, about 15 or 20 minutes. Use it in burritos or enchiladas. Chicken Roast or boil a chicken seasoned with garlic powder and salt until done. Shred the chicken meat from the carcass and use as a filling for burritos or enchiladas. Calabazitas (squash with corn and green chile) 2 cups whole kernel corn 4 Tbsp shortening 1/2 cup diced onion 2 cups chopped green chile 4 med zucchini or 6 (yellow squash), diced 1 tsp salt 1/4 tsp pepper 1/2 cup water 2 cloves garlic, minced Saute the onions in the shortening for a few minutes and then add all the rest of the ingredients and saute on med heat until squash is tender. You may sprinkle with grated jack or white cheddar cheese before serving. Salsa 1 10oz can chopped tomatoes (or several fresh tomatoes coarsely chopped in a food processor) 1/2 cup chopped green chile* 1/4 cup chopped cilantro 1 bunch scallions, chopped 1 Tbsp red chile flakes 2 cloves minced garlic 1/2 tsp salt 1/2 1 cup water Mix all the ingredients together and allow to "age" in the refrigerator for several hours before serving. Use as a topping for various dishes or as a dip with tortilla chips. *Use 1/4 cup chopped jalapenos for a "hotter concoction. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.