My 2 pounds of chiles really weren’t enough to make a decent bowl of green chile, so I’ve been finding other ways to eat them.
Last night’s dinner was pork and green chile burritos - pork shoulder cubed and marinated in a lime-cumin vinegarette, put on skewers and grilled. I made a salsa out of the roasted & peeled green chiles (they were fairly mild, so I left the seeds in), some minced white onion, and lime juice. Put in flour tortillas with some white cheddar and they were wonderful.
Breakfast was green chile breakfast burritos. Would have liked chorizo, but in this town it’s hard to come by, so I used bacon. Made a mixture of scrambled eggs, crumbled bacon, green chiles, white onion, and cheddar, stuffed in flour tortillas.
Quite nice. Except it’s not noon yet, and I’m in the mood for a margarita.
Here I am to ask a very ignorant question (especially since I love the spicy peppers): what is the difference between green chiles and jalapeno peppers? Are they the same pepper with different names, or what? I know jalapenos pretty well, but when I hear about chile rellenos and see those cans of Ro-Tel tomatoes with diced green chiles, I never know if they’re the same or not.
Awesome link. Thank you very much. Now I am terribly jealous of anyone who can buy the fresh green chiles for cheap, and get them roasted right there for you.
Just a variety of chile pepper. I think they are technically “NewMex Big Jim” or maybe “NuMex Big Jim” - it’s an anaheim hybrid. They look like anaheims, they cook like anaheims, but the flavor is just a tad . . . richer. They’re very easy to get in the Four Corners region states – maybe not elsewhere yet. If you ever get the chance, do try one. They are especially yummy.