Post by FatFutures on Aug 19, 2007 11:33:17 GMT -5
My hands are on FIRE! LOL
Central Market ahs their Hatch Chili festival in full swing. I bought a case of freshly fire-roasted (still warm when I picked them up) yesterday. And, this morning, I had to peel them all! Just glad I buy the mild ones...the skin would melt right off my hands if I'd gotten the hot ones.
What does one do with a case of fire-roasted chilis?
I've peeled and bagged them all up to freeze. Each bag will make one batch of chili verde.
Chili verde:
Couple pounds of chicken breast or lean pork- cubed
Two onions - chopped
Couple cloves garlic-chopped
Couple tablespoons oil of your choice.
This is a one pot recipe, so use a deep pan with lid. Heat oil and above ingredients and cook until meat is JUST done.
Add a couple tablespoons of flour and stir.
If you can't get fresh chiles, go canned. You will need 2-3 27 oz cans. Don't buy those itty bitty cans of Ortega chopped green chilis. Do a little searching and find large cans of WHOLE chiles. Don't ask me why ...but, the canned chopped chilis really change the flavor. Roughly chop chiles and toss in the pot.
Add water until ingredients are barely covered.
Add one chicken bullion cube. I buy the Knorrs bullion in the mexican food section. They are cheaper, the cubes are bigger and they have better flavor.
Add a couple pinches of Mexican oregano.
Stir the pot, cover and let her simmer. A couple hours is best and I would imagine that this recipe would do VERY well in the thermowell.
This isn't a particularly cheap recipe. You can stretch it by adding white beans if you like. Still tastes FABOOO!
You can eat this straight up or... Make what I call my White Girl Chile Pie. Put white corn chips in the bottom of your bowl, add chile, shredded monterrey cheese, little dap o sour cream and top with a bit of "Fresh" salsa.
My "Fresh" Salsa:
1 can Rotel Mexican style
Fresh chopped onion
Fresh chopped cilantro
Mix it all up and refrigerate for a couple hours. I know this is a canned recipe but, it tastes QUITE fresh. I've got a skin condition on my hands and dicing tomatos is a form of hell on earth for me.
ENJOY!
ps.... I've never shared this recipe with anyone! SHHHHHHHHHHHHHHHH! It's our little secret. LOL
Central Market ahs their Hatch Chili festival in full swing. I bought a case of freshly fire-roasted (still warm when I picked them up) yesterday. And, this morning, I had to peel them all! Just glad I buy the mild ones...the skin would melt right off my hands if I'd gotten the hot ones.
What does one do with a case of fire-roasted chilis?
I've peeled and bagged them all up to freeze. Each bag will make one batch of chili verde.
Chili verde:
Couple pounds of chicken breast or lean pork- cubed
Two onions - chopped
Couple cloves garlic-chopped
Couple tablespoons oil of your choice.
This is a one pot recipe, so use a deep pan with lid. Heat oil and above ingredients and cook until meat is JUST done.
Add a couple tablespoons of flour and stir.
If you can't get fresh chiles, go canned. You will need 2-3 27 oz cans. Don't buy those itty bitty cans of Ortega chopped green chilis. Do a little searching and find large cans of WHOLE chiles. Don't ask me why ...but, the canned chopped chilis really change the flavor. Roughly chop chiles and toss in the pot.
Add water until ingredients are barely covered.
Add one chicken bullion cube. I buy the Knorrs bullion in the mexican food section. They are cheaper, the cubes are bigger and they have better flavor.
Add a couple pinches of Mexican oregano.
Stir the pot, cover and let her simmer. A couple hours is best and I would imagine that this recipe would do VERY well in the thermowell.
This isn't a particularly cheap recipe. You can stretch it by adding white beans if you like. Still tastes FABOOO!
You can eat this straight up or... Make what I call my White Girl Chile Pie. Put white corn chips in the bottom of your bowl, add chile, shredded monterrey cheese, little dap o sour cream and top with a bit of "Fresh" salsa.
My "Fresh" Salsa:
1 can Rotel Mexican style
Fresh chopped onion
Fresh chopped cilantro
Mix it all up and refrigerate for a couple hours. I know this is a canned recipe but, it tastes QUITE fresh. I've got a skin condition on my hands and dicing tomatos is a form of hell on earth for me.
ENJOY!
ps.... I've never shared this recipe with anyone! SHHHHHHHHHHHHHHHH! It's our little secret. LOL