Green Chile! Who wants to touch me?
Now I need to make some tamales.
Green Chile! Who wants to touch me?
Now I need to make some tamales.
tamales are finger licking good.
that looks like some mighty fine chile
Preserving farness, nearness presences nearness in nearing that farness
toss us your recipe, looks good.
second that
Preserving farness, nearness presences nearness in nearing that farness
yum. Looks tasty. Tamales also sound good right about now.
2nd. Really need a good receipeOriginally Posted by iceman
`•.¸¸.•´><((((º>`•.¸¸.•´¯`•.¸.? ??´¯`•...¸><((((º>
"Having been Baptized by uller his frosty air now burns my soul with confirmation. I am once again pure." - frozenwater
"once i let go of my material desires many opportunities for playing with the planet emerge. emerge - to come into being through evolution. ok back to work - i gotta pack." - Slaag Master
"As for Flock of Seagulls, everytime that song comes up on my ipod, I turn it up- way up." - goldenboy
fixed it for yaOriginally Posted by Pow4Brains
Preserving farness, nearness presences nearness in nearing that farness
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.
MMMMMMMMMMMMMMMMMMMM.
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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.
Last edited by bio-smear; 09-03-2006 at 12:13 AM.
HOly shit pots!
why do people forget the most important part!????
its the arrogant bastards cousin. biathches
Points on their own sitting way up high
I was thinking the exact same thing.Originally Posted by bio-smear
A trip to the store might be in order.
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.Originally Posted by bio-smear
Chicken works too - no braising.
That's the ticket. It's just not as good if it doesn't come from NM.Originally Posted by Meadow Skipper
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.
Last edited by Max Gosey; 09-04-2006 at 02:28 AM.
Days on snow 06-07: 3
Days behind a boat summer 2006: 24
"Coming here and asking whether you need wider skis is like turning up at the Neverland Ranch and asking Michael if he'd like to come to Tampa with the kids" -bad roo.
This morning:
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looks like turkey bacon to me, so i dunno if that's the bacon
slopstyle crosscarver junior
Let me be perfectly clear here. That is 100% hickory smoked real bacon.
Turkey bacon?![]()
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Why dont you just call me a child molester or a goat rapist? Sheesh.
Last edited by berko; 09-04-2006 at 02:09 PM.
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
I didn't believe in reincarnation when I was your age either.
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?
Something about the wrinkle in your forehead tells me there's a fit about to get thrown
And I never hear a single word you say when you tell me not to have my fun
It's the same old shit that I ain't gonna take off anyone.
and I never had a shortage of people tryin' to warn me about the dangers I pose to myself.
Patterson Hood of the DBT's
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