Kathy Pitts' New Mexico Chili
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Kathy Pitts' New Mexico Chili
  Chili    Pork  
Last updated 6/12/2012 12:46:03 AM. Recipe ID 6144. Report a problem with this recipe.
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      Title: Kathy pitts' new mexico chili
 Categories: Chili, Pork
      Yield: 1 Batch
  I don't have a real recipe for New Mexico-style chile, although I do
  make it occasionally when I manage to drag home more fresh Anaheim or
  Poblano chiles than I can dispose of otherwise. (Kroger's sometimes
  has BIG bags of them for 99 cents a bag ;-)
  What I do is first roast the chiles (either in the broiler or --
  better -- over charcoal).  The number of chiles I use depends on the
  size/heat of the chiles, and can range from 2-3 to 10 or more. If the
  chiles are really hot (it happens sometimes, even with Anaheims),
  I'll also add 3-4 roasted green bell peppers to give the dish the
  required pepper taste without rendering it inedible by anyone without
  an asbestos esophagus.
  After the chiles have cooled a bit, I peel and seed them, and cut
  them into coarse dice.  I sometimes (not always) will also roast/peel
  5-6 tomatoes to place in the chiles, but tomatoes are optional in
  this dish, and I usually don't use 'em.
  Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes
  used, but isn't as good in this dish, IMHO, and I would imagine lamb
  would be very good here indeed).
  Coat the meat in seasoned flour, and brown it in hot lard. Remove
  from the pan and set aside.  Toss a couple of chopped onions into the
  pot, along with a clove or two of garlic. When the onions are golden,
  I add enough flour to make a roux, and cook until the roux is light
  I then add chicken broth to make a fairly thin gravy, the pork,
  chiles, tomatoes (if used), and season the dish with cumin and
  Mexican oregano.
  Simmer for a couple of hours, until the pork is tender and the
  flavors have blended.  The end dish should have a pronounced green
  chile/pepper flavor and be the consistancy of a thick stew. It's very
  good by itself, or as a filling for burritos/soft tacos, and is
  wonderful reheated the next morning and served as a side dish with
  scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
  over rice...
  Sorry for the inexact recipe/directions.  I learned to make this dish
  from an ex-neighbor who was or mixed Hispanic/Native American
  ancestry, and never QUITE got around to rendering her directions into
  a real recipe. (She served the dish with fry bread, and a pot of
  white beans on the side -- have no idea whether this was traditional
  or simply the way she liked it.)
  Kathy in Bryan, TX

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Recipe ID 6144 (Apr 03, 2005)

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