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New Mexican Cuisine is it’s own type of cuisine that highly reflects it’s regional climate and has a long history dating back to the cultures of Native Americans, Mexican and Spanish. Having lived in Arizona for 4 years, I know that when it’s chile season, people generally freak out. They can go get New Mexican green chile’s, roasted and frozen and keep them in their fridge all year long for chili’s, huevos rancheros, soups, rellenos, burgers or whatever creative recipe you could incorporate with the chile.  You can serve any of that with rice or homemade tortillas. In fact, the green chile consumes New Mexico’s largest agricultural production. The chile season typically begins in late August or early September and lasts until mid-October. If you want them flash frozen and shipped to you, you can order here: http://www.nmchili.com/

Unfortunately, I live in Oregon. Unfortunately, it’s February. And the triple whammy is that unfortunately, New Season’s only carries “in season” products. So, I tried to make something as close to the original as I could.  You could do your own variation on chiles and you can certainly get close enough to the original flavor. The original recipe called for pork, shortening, flour, water, frozen chopped Green Chiles, salt, oregano and garlic.

New Mexican Style Pork Green Chili”

Ingredients:

  • 1 lb pork chops cut in cubes
  • 3 pasilla chiles, roasted, deseeded and deveined
  • 3 anaheim chiles, roasted, deseeded and deveined
  • 1 jalapeno, roasted, deseeded and deveined
  • 7 tomatillos, unwrapped from paper and roasted
  • 64 oz 99% fat free beef broth
  • 1/2 red onion, chopped
  • 5 cloves of garlic, chopped
  • 1 Tbsp of cumin
  • 2 Tsp. ground oregano
  • 9-10 chopped small red potatoes, peeled, in cubes
  • 4 oz. fire roasted chiles (canned)
  • 2 tbsp flour dissolved in broth
  • 2 Tbsp of olive oil used throughout to brown pork especially

Instructions:

  1. Position your oven rack to the 2nd to highest position and set your broiler to high.
  2. Coat your hands in olive oil and rub all of the pepper and tomatillos. Lay in pan (see above), and sprinkle liberally with salt.

  1. In a pot, take cubed pork and cook in olive oil until browned. Pepper to taste. Remove when browned enough.
  2. In the same pot, put your chopped onions and garlic. Saute until tender.
  3. When the chiles and tomatillos are done roasting, cut slits in there to let them cool and set aside.
  4. In a food processor (if you have one, otherwise fine chop), smoothen out all of the chiles and tomatillos into a paste. Put that in your pot where your onions and garlic are.
  5. Pour in the 64 oz. of beef stock. Stir. Dissolve flour with a bit of that broth in a small cup and pour in.
  6. Pour in the 4 oz can of the fire-roasted chiles.
  7. Bring to a constant boil and let the broth reduce until thick. Add potatoes when you feel that within 20 minutes the soup will be complete.
  8. Garnish with sour cream and fresh cilantro (optional). Makes 10 servings. Serve over rice or with tortillas (also optional)!

Homemade Flour Tortillas”

For the tortillas:

For the tortillas you’ll need 2 cups of flour, 1 1/2 teaspoons of baking powder, 2 Tbsp. of vegetable oil, a teaspoon of salt and 3/4 cup of warm milk. Mix everything but the milk in a medium bowl. Slowly add the milk and continue to mix. When it forms a sticky ball, turn it onto a well-floured surface and knead for two minutes. Cover with a damp paper towl for 20 minutes. Work on your green chile again for those 20 minutes. Then, come back to the tortillas. Take that ball of dough and cut it into 8 balls. Cover and let rest again 10 more minutes.

After that, turn a skillet onto medium, and pat each ball into a disk. Then take a floured rolling pin and make them as flat and round as possible.

Heat 30 seconds on each side and HOLY MOLY- those are delicious.

If you’re not ready to eat, take a plate and put the damp cloth on the plate, place the tortillas on top of eachother and cover with another damp cloth, coveredby a large dry cloth. This will keep them warm and moist. Makes 8 large or 16 mini’s.

Weight Waters points for green chile = 6 points per 8 oz. serving, for tortillas = 4 and for one cup of cooked white rice is 5 points. You could make a 10 point dinner with this recipe.

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