Millies Fresh Green Chile Recipes

GREEN CHILE NEW MEXICAN STYLE

Steps:

• Heat oil and add onion. Cook about 5 minutes and add garlic.
• Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
• Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
• Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
• If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

MILLIE'S FRESH GREEN CHILE

Steps:

• 1. FRESH GREEN CHILE: Before roasting green chile, wash, dry and pierce with a fork to prevent popping. Chile can be roasted on a skillet or griddle, in the broiler or on a grill. On a hot skillet or griddle, roast chile until skin is blistered on all sides. Turn often to avoid burning. To broil, place chile on cookie sheet 4 to 6 inches from broiler. When the chile is blistered on all sides, place in a bowl and cover with a damp cloth and allow to steam for 15-20 minutes before peeling. The steaming process makes it much easier to peel. To peel, start at the stem and pull downward. Remove stem and seeds. Depending on how hot you like your chile you can either remove the interior veins or not. Your green chile is now ready to be used in recipes or frozen to be used later. To use it now, chop the green chile to a fine dice. Mix it with pressed garlic. Season to taste. Add cilantro to taste; it's optional but a good addition.
• 2. GREEN CHILE SAUCE: Heat oil in a heavy skillet or saucepan. Add onion and sauté until transparent. Add garlic, green chile and tomatoes. Bring to a boil, reduce heat and simmer, stirring frequently for about 8 minutes. Salt to taste.
• 3. GREEN CHILE SAUCE WITH MEAT: Sauté meat until brown. Add onions and follow basic recipe above for Green Chile Sauce. Bring to a boil, simmer, stirring frequently, for approximately 30 minutes or until meat is tender.
• 4. DRIED GREEN CHILE SAUCE: Remove stems and seeds from dried chiles. Soak in lukewarm water until softened. Brown cubed pork until completely cooked. Add tomatoes, seasonings, water and chopped green chiles. Adjust seasonings to taste.
• 5. What most people around here do is either buy green chiles when they're harvested and roast and freeze them, or they buy them from a store that roasts and freezes the chiles and sells them that way. That's what we use to make our Green Chile Sauce, with or without meat as directed above.
• 6. If you want to buy roasted and frozen green chiles, this is a well recommended online source. http://www.newmexicanconnection.com/

GREEN CHILI ENCHILADA SAUCE, MILLIE'S

Steps:

• 1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
• 2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
• 3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
• 4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
• 5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
• 6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
• 7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.

GREEN CHILI

Steps:

• In a fairly large soup pot, heat olive oil.
• Sautee garlic until golden, then add onion.
• Sautee until it begins to become translucent, then add pork.
• Salt and pepper to taste.
• Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
• Add all remaining ingredients.
• Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
• Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
• Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
• Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

HOW TO PREPARE A FRESH GREEN CHILI

Steps:

• Rinse and drain chilies.
• Make a steam vent in each by using a toothpick or an ice pick.
• Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
• Roast chilies, turning them frequently until they are uniformly blistered.
• Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
• Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
• The chili is now ready for freezing or to use in any recipe.
• Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.