A buddy of ours who lives in New Mexico brought up a bushel of roasted green chile's this past summer of which he gave us half. This then turned into 12 sandwich sized ziplock bags of green chiles with about 12 chiles in each bag and that's only half a bushel! So I've made 2 batches of Green Chile at this point, the best part is I usually have everything but tomatillos on hand so it is super easy to make. I've adapted the Denver Post's recipe a bit.
Green Chile
1 pound diced pork (I usually just cut up a couple loin chops)
1/4 Cup Vegetable Oil
1 Onion chopped
1 Tbsp each; Chile Powder, Cumin, Oregano
3 Cups Chicken Stock
1 32oz can tomatoes
1 pound tomatillos
6-10 roasted green chiles
Brown the pork over high heat in the oil for about 5 minutes or until nicely browned
Add the onion and some salt and continue cooking for 3-5 minutes or until onions soften
Mix in the spices and let fry for a minute or two
Add the stock and scrape the bits off the bottom of the pan
Let this simmer over medium heat for an hour.
Add to a large stockpot or crockpot the tomatoes and crush with a masher or your hands, whichever is handy and clean.
Quarter the tomatillos and add to the pot of tomatoes.
De-stem and de-seed the peppers, give them a rough chop and put 'em in the pot.
After the hour of simmering is up add the meat mixture to the pot.
Simmer on the stove for an additional hour or in the crockpot for at least 8 hours or up to a day.
I like to throw some of the chile into a little pan, bring to a simmer and crack an egg or two into it, serve with a tortilla and cheese.
Green Chile
1 pound diced pork (I usually just cut up a couple loin chops)
1/4 Cup Vegetable Oil
1 Onion chopped
1 Tbsp each; Chile Powder, Cumin, Oregano
3 Cups Chicken Stock
1 32oz can tomatoes
1 pound tomatillos
6-10 roasted green chiles
Brown the pork over high heat in the oil for about 5 minutes or until nicely browned
Add the onion and some salt and continue cooking for 3-5 minutes or until onions soften
Mix in the spices and let fry for a minute or two
Add the stock and scrape the bits off the bottom of the pan
Let this simmer over medium heat for an hour.
Add to a large stockpot or crockpot the tomatoes and crush with a masher or your hands, whichever is handy and clean.
Quarter the tomatillos and add to the pot of tomatoes.
De-stem and de-seed the peppers, give them a rough chop and put 'em in the pot.
After the hour of simmering is up add the meat mixture to the pot.
Simmer on the stove for an additional hour or in the crockpot for at least 8 hours or up to a day.
I like to throw some of the chile into a little pan, bring to a simmer and crack an egg or two into it, serve with a tortilla and cheese.
Comments
1) Drive to Arvada
2) Knock on my brother's door
3) Eat