Roasted Green Chiles Recipes

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

ROASTED GREEN CHILES

Steps:

• Gather the ingredients.
• Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame-such as a grill-is best, but you can also roast them in a hot pan or under a broiler.
• Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
• The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
• It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
• Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
• Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
• Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
• When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
• If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
• If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
• Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

ROASTED GREEN CHILES

Steps:

• Wash the peppers & pat dry.
• Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
• Turn the oven to broil & move the oven rack to the closest setting to the broiler.
• Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
• Turn peppers over & broil another 2 mins, until the skin is spotted with black.
• Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
• Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
• Coarsely chop green chilis.
• Use right away or freeze in cubes & store in a small plastic bag for the freezer.