|Recipe By : Garry Howard|
The quality of green chili is directly proportional to the quality of the chiles used. You can't make good green chile with inferior chiles, especially canned. Use these only if you're desperate.
Preferably use fresh roasted, peeled, and seeded New Mexican green chiles. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chiles may be substituted, in that order of desirability. Dried chiles are the next best thing to fresh.
|Frozen new mexican chiles under the brand name
"Bueno" are available in some parts of the country and are good quality. Canned
chiles are the least desirable but like I said, use them if you are desperate. If possible
use a mixture of canned and fresh or dried. Dried green chiles, and a large assortment of
other dried chiles, spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call
1-800-748-2861 for a catalog. In September and October they ship fresh green chile.
Green chili stew is traditionally made from pork, but I have substituted for pork due to my wife Irene's dietary constraints. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken or veal over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chile, and cook for two or three minutes. Transfer from skillet to saucepan with meat. Add tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired. If you use the right amount of chiles, this won't be necessary.
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