This is the first year that I have purchased roasted Hatch, N.M. green chile from a chile stand. My mom buys a couple of bushels every year, freezes it and uses it in her delicious green chile and cheese tamales for Christmas. This year I've been craving New Mexican food and figured that in order to develop my skills in N.M. cuisine that I had better buy some green chile!
I'm so glad I did. I've used the green chile in a few recipes from this cookbook and a few of my mom's recipes. I'll be posting all of the "good" recipes soon!
Today, I wanted to make green chile with pork but didn't like the recipes I had on hand so I Googled a recipe. I came across this website and found this basic recipe (listed below). A friend taught me to make green chile a few years back but I don't know where I've left her recipe so I figured I'd use the one I found online; this recipe seems to be close to what I 've done before. Well, it's cooking right now and I'm not sure I'm going to like it. ARGH!!! (I think I should've used a bit more flour.) I'll leave it to Charlie to be the final judge, but I'd love to know if you have a traditional recipe that you'd like to share!
1/4 lb. Pork or Beef (1/4 " cubed)
1 Tbsp. Shortening
1 Tbsp. Flour
1 1.2 cups Water
14 oz. Frozen chopped Green or Red Chile
1 tsp. Salt
1 Clove Garlic crushed 9or 1/4 tsp. Garlic Powder)
Melt shortening in hot sauce pan. Add meat and flour. Brown.
Add water, chile and spices. Bring to boil then simmer for 15 minutes. Suggested use: over chicken enchiladas, burritos, rellenos and huevos rancheros.