Carol's mom's green chile
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Carol's mom's green chile
  Meat    Greens    Chiles  
Last updated 6/12/2012 1:12:22 AM. Recipe ID 40301. Report a problem with this recipe.
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      Title: Carol's mom's green chile
 Categories: Meat
      Yield: 12 Servings
 
      1 md Size roast (beef)
     10 lg Green chiles
      1 lg White onion
      1 md Can whole stewed
           -tomatoes
           Garlic salt
      1 pn Cumino
      2    -(up to)
      4 c  Beef gravy
 
  Larry Ottersbach aka theo@indirect.com aka lottersb@pcshs.com
  
  I was at a wedding reception a couple of years ago hear in Phoenix
  for my wife's secretary. There was a green chile in a large pot on
  the food table that was very good. Everyone was eating it plain,
  wrapped in flour tortillas as a burrito and as a topping for just
  about everything else. I asked the bride if she knew who had made it
  and she told me that her mom had made it from an old family recipe. A
  few weeks later (after the honeymoon) I got a call from her. She
  asked me if I cooked. I said that I did. "Good", she replied,
  "because my mom just gave me the recipe and if she has to give you
  exact measurements she's not sure if she could". An hour later I got
  a fax with the following recipe.
  
  Roast green chiles over grill until all skin is almost black (you are
  not burning it - don't worry)
  
  Soak roasted green chiles (submerged) in bowl of cold water (ten
  minutes). Peel skin off. Dice chile into small, small pieces or
  mashed.
  
  Cut up meat into bite size pieces. Sautee meat with white onion about
  10 minutes or just barely brown. Add tomatoes, garlic salt, cumino
  and gravy and simmer about 1/2 hour.
  
  That's it. It's very generic. I have substituted just about
  everything in it. I prefer using New Mexican green chiles with a
  couple of Jalepenos and a couple of Seranos or a Habanero but
  everything in the recipe is to be done "to taste". I also like using
  half beef and half pork and sometimes add some choriso (pork or
  beef). Sometimes I've left out the tomatoes and added more peppers
  and it always comes out great. If I plan on freezing some for later I
  try to undercook to allow for reheating.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 40301 (Apr 03, 2005)

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