mike@hpfcla.UUCP (11/20/85)
Green Chile Epistemology
Here's one way of making 5 quarts of delicious heartwarming Green Chile.
This recipe has been used and improved upon approximately 8 times. This
recipe assumes that you have a slow-cooker (crock-pot) but may be cooked
on a stove at very low temperatures.
Ingredients:
5 7oz cans of Ortega or Old El Paso whole green chiles.
1 large brown onion.
1 to 1.5 pounds of ground or cubed (small cubes) fresh pork.
2 15oz cans of chicken broth.
1 12oz jar of Ortega mild green chile salsa (or use your favorite).
1 small can of diced/chopped jalapeno peppers. (optional)
0.5 cups of white flour.
Ground Cumin Seed
Garlic Powder
Black Pepper
Salt
Total cost of ingredients ~= $14.
Fry the pork and the onion (cut onion into small cubes) in a large
frying pan at a medium to medium-high heat. While it is cooking add 1
teaspoon of cumin seed, 1 teaspoon of black pepper, 1 teaspoon of garlic
powder, and about 1 teaspoon of salt (NOTE: these are level teaspoons).
After the pork and onions have cooked for a while, the pork should
appear light brown, but with no red color present. At this point, pour
off the majority of the grease that has accumulated in the pan, and add
the flour. Stir the contents until the flour has cooked in well with
the pork. This only takes a couple of minutes at which point the pork
will have a medium brown color and will appear somewhat dry.
While the pork is cooking, cut the green chiles into small bite-size
pieces. Put these in the crock-pot. Add the chicken broth and salsa to
the crock-pot. Set the crock-pot temperature to high and turn on. When
the pork is ready, add this to the crock-pot. The green chile is now
cooking. Cook on high for a couple of hours stirring occasionally.
After a couple of hours, set crock-pot to low and continue cooking for
about five hours. The longer the chile cooks, the less spicy it
becomes. If so desired, add some more flour to the crock-pot to make
the green chile thicker, this should be done slowly so as to not create
flour lumps.
NOTE: This recipe makes a faily mild batch of green chile. For more
spice, add some the the chopped jalapeno peppers. Each teaspoon of
jalapenos will add a noticeable degree of extra hotness, so be
conservative. The jalapenos can be added at any time, so it is easy to
experiment to find the right amount to use. I usually only use about 1
or 2 teaspoons.
Five quarts of green chile translates into about 12 bowls worth, so it
is not a tremendous amount. If you have some green chile left over it
can be frozen or refrigerated for later meals. A microwave oven is
excellent for reheating green chile. You may be surprised to find that
the reheated green chile will often have a more sophisticated flavor
than the chile right out of the crock-pot.
Serve and enjoy with good friends on cold wintery days.
Michael Bishop
hplabs!hpfcla!mike-b