I just made a big pot of...

[berko]

Green Chile! Who wants to touch me?





Now I need to make some tamales.

[adam]

tamales are finger licking good.

[nick > jesus]

that looks like some mighty fine chile

[iceman]

toss us your recipe, looks good.

[nick > jesus]

second that

[iskibc]

yum. Looks tasty. Tamales also sound good right about now.

[Pow4Brains]

toss us your recipe, looks good.

2nd. Really need a good receipe

[nick > jesus]

thirded Really need a good receipe

fixed it for ya

[berko]

This is my guess. The onion, garlic, and chiles are exact, but everything else isnt.



green chile*: (above pic is a double batch)

1 red onion chopped
6 cloves garlic smashed and chopped
1 tbsp olive oil
quart low sodium chicken stock or vegetable stock
2 cups water
2 of the bags of roasted chilis I get at the farmers market (quart ziplocs, variety per your preference. I go 1 anaheim, 1 big jim.)
4 not giant tomatoes chopped
2 red potatoes, peeled and cubed.
2 Tbsp flour

salt
cumin
oregano
cilantro
lime
pepper

Peel, seed, and chop chiles

saute onion and garlic in oil until onion is cooked though but not browning.

add chiles and tomatoes

add water and stock and flour (if you want to, you can make a roux with the flour + equal amt of olive oil.)

Simmer for a couple hours. while simmering add salt, cumin, and oregano to taste.

When it tastes done, add potatoes and simmer til they are almost tender.

Add cilantro and a splash of lime juice and cook to potatoes are tender.

I usually make a shitload and freeze a buch of qt ziplock bags for later. If you freeze the bags flat, you can break off hunks of chili easily for smaller portions.

*This recipe is all about the chiles. If you dont have fresh roasted peppers, I wouldnt bother.

[stump832]

MMMMMMMMMMMMMMMMMMMM.

[bio-smear]

I wonder if stewed tomatillos would be a good sub-in for the reg tomatoes? Maybe make it a bit...greener? That def looks like a guaranteed trip to grubtown though. Damn I love this place. Food, beer, comps, relationship advice, with a little bike and skiing thrown in.

Edit: I can't top thinking about this:

But, being an omnivore, I would maybe throw a pork tenderloin in there for some slow cook action.

[MacDaddy]

HOly shit pots!



why do people forget the most important part!????

its the arrogant bastards cousin. biathches

[WWCD]

I wonder if stewed tomatillos would be a good sub-in for the reg tomatoes? Maybe make it a bit...greener?

I was thinking the exact same thing.

A trip to the store might be in order.

[Meadow Skipper]

But, being an omnivore, I would maybe throw a pork tenderloin in there for some slow cook action.

Absolutely. My green chile stew is similar to berko's except I start out braising (browning) cubed pork tenderloin in a big heavy pot and then the onion and garlic. The brown stuff that gets all over the pot adds immeasurably to the stew, but this isn't exactly a vegan touch. Also I use about a half dozen chiles and only med hot/hot New Mexico green chile - no Anaheims.

Chicken works too - no braising.

[Big Blue]

Also I use about a half dozen chiles and only med hot/hot New Mexico green chile - no Anaheims.

That's the ticket. It's just not as good if it doesn't come from NM.

[Max Gosey]

I was hoping you'd say gumbo. Maybe I should make a big pot of gumbo for the maggots one night. That would probably go over well...

Anyway, you are right in your assertion of the deliciousness of green chile. There's no denying that...

And while we're on the topic of pork tenderloin, I am going to provide unsolicited information on making some of the most tender tenderloin you will eat. Get some Lawry's citrus lime marinade and marinate a full tenderloin in that for at least 6 hours (the longer the better; overnight works great). Wrap it in 2-3 layers of aluminum foil, basting with marinade, lime juice, and cayenne pepper (maybe a little salt), on as much of the surface as you can. Make sure it's fully wrapped. Crank the grill to about 400 degrees (dead smack medium, I think--I have a thermometer, but cooler and longer is better than hot and short) and slap that morsel on there, turning 90 degrees every 7-8 minutes for a total of 45. Total cooking time including prep: roughly an hour. Make some spicy asparagus on the stove to go with.

Also works with jerk and would probably work basting with whiskey, little pineapple juice, and some level-of-desired-tanginess bbq sauce. Different marinades of course.

Moral of the story: DAMN IS THAT SHIT TENDER. Don't really need a knife.

[berko]

This morning:

[Rontele]

is that the elusive bacon, which is spoken of so highly on this board?

[mojorisin]

looks like turkey bacon to me, so i dunno if that's the bacon

[berko]

Let me be perfectly clear here. That is 100% hickory smoked real bacon.

Turkey bacon?


Why dont you just call me a child molester or a goat rapist? Sheesh.

[~mikey b]

you are a goat molesting child rapist with at binders

good looking grub - I'm going to make some with some moose my buddy promised me

[Tye 1on]

Bump, this recipe for green chile stew looks pretty damn good. There's gonna be snow in the peaks tonight, and i've got a couple pounds of pork on the grill. Fixin to dice a bunch of it up and make a pot of stew. Anybody have anything to add the recipe above?