Mr Geek and I just got back from our vacation all around New Mexico. While we were there we picked up some green chiles and had them roasted. We separated them into to gallon sized ziploc bags. We got home last night and Mr Geek put the majority of them in the freezer and a good porion of them into the 'fridge.
What I need now it some decent recipes to use these tasty chiles in…
I am going to make: chili, green chile stew, and various other food we use canned chiles in, but I am looking for something that may be different from what we already make.
What I would like to make is salsa with a portion of these chilies- but I cant find a trustworthy recipe and I have no idea how to can (put them in jars for later use) foods- but would be willing to learn.
Anyway, if anybody has any tasty recipes with green chilies they would like to share and help me out with- thanks
Salsa Fresca is easy. Just roughly chop some chilis, tomatoes, onions and cilantro and mix. For storage, freeze in a plastic container. When thawed, you can serve as is or run it through a few pulses of a food processor until it more closely resembles jarred store-bought salsas. It’s really easier this way than cooking and canning it. You can pull frozen peppers out and mix with fresh ingredients, too, so you don’t have to do a whole bunch. Tomatoes and onions are cheap and always available at the grocery. If you find a deal on cilantro you might want to buy a bunch and freeze it, too.
First of all, let me say that I am having a severe jealousy attack. Chiles have been in shorter supply here than usual this year, and usually by now I would have a freezer full of them. Alas, that is not the case.
So I will live vicariously and give you my green chile recipe, tried and true, tested and tweaked.
Measurements aren’t exact, 'cause they don’t have to be. Add of subtract to suit your own tastes:
Green Chilli
Boneless Pork Roast, Cubed
Flour
Salt and Pepper
Adobo Seasoning
1 large onion, chopped
Bulb of garlic (yep…the whole thing)
Olive oil
32 oz. box of chicken broth
1 TBS. Chicken stock paste
10 Chopped green chillies
Cumin (about 1 tablespoon, or to taste)
Pace picante sauce (small jar)
Saute onions and garlic in olive oil. Remove from pan. Dredge cubed pork in flour, salt, pepper, and Adobo seasoning and sauté in olive oil. Deglaze pan with a little chicken broth.
Puree cumin, chillies, and picante sauce with some of the chicken broth.
Combine onion and garlic mixture, cooked pork cubes, pureed mixture, and chicken stock paste and heat through.
