Green Chili From Albuquerque Recipes

NEW MEXICO GREEN CHILE SAUCE RECIPE

Steps:

• In a heavy saucepan, heat the oil over medium-low heat. Add the onion and the garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is soft. If it start to brown, turn down the heat.
• Add the flour and stir to incorporate the flour into the oil and to coat the onion.
• Slowly stir or whisk in 1 cup of water or stock to combine the water with the flour and to prevent lumping. Add the rest of the water/stock, the chile, cumin/coriander spice mix, oregano, and 1/2 tsp. salt.
• Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes or until the sauce reaches the desired consistency.
• Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!

NEW MEXICO GREEN CHILE STEW RECIPE

Steps:

• To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
• Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
• Reduce the heat to medium. Add the onion and garlic. Saute' for about 2 minutes.
• Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
• Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
• Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
• Taste and add salt if needed. (If you use canned tomatoes, you'll probably do not need to add salt.)
• Serve with warm flour tortillas.

NEW MEXICO CHILE VERDE (GREEN CHILI)

Steps:

• Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
• Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
• Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
• Take 2 forks and break the pork up even more. Salt and pepper to taste.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Steps:

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.