God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)
Our objective should be to so train (our children) that their thoughts and attitudes and actions begin to reflect and manifest a likeness to the lifestyle of a Christian described in the Word of God. Whether they become successful in business, whether they become good athletes or musicians, whether they are handsome or beautiful, whether they get straight A’s in school are matters of little consequence in comparison with the matter of becoming holy and godly and mature Christians.
Roasted; peeled green chiles (10-12 fresh New Mexico; Anaheim or California or Poblano chiles); -or-
8
oz
Canned green chiles (if you don't have fresh chiles)
1/4
ts
Oregano
1/2
ts
Salt
2
ts
(or more) chopped; canned or fresh Jalapenos; optional, if you want it hotter)
2
cups
INSTRUCTIONS
Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu
Green chile (or chili), or chile verde can mean different things, and
knowing one from another is a distinction that marks one as an insider (or
_real_ chile-head!). The term applies to 1) the fresh green chiles picked
before they turn red, 2) a paste made from roasted green chiles and garlic
presented at the table to flavor 'frijoles' (= beans), 3) the thickened
cooking sauce served over enchiladas, burritos, etc, 4) the same sauce with
chunks of cooked pork (or other meat) served as a soup/stew or a sauce for
bean burritos.
The following recipe is for the chile verde sauce (#3). It can also include
tomatoes and/or tomatillos (now that we've discussed epazote and cilantro,
how about tomatillos!?).
There are many versions; this is one that I like; I have others that use no
oil, and ones that include other ingredients (see previous paragraph). Heat
the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover
and cook over low heat for about 5 minutes to wilt the onions. Don't let
them brown. Raise heat to medium, stir in flour, cumin and black pepper.
Cook, stirring about 2 min. When the onion/flour mix just begins to color,
remove from heat and add broth, stirring constantly to avoid lumps.
Add rest of ingredients. Return pan to heat, bring to a boil, cover and
simmer over low heat another 30 min. The finished sauce should not be too
thick; dilute with more broth or water if needed. You can puree it if it's
not smooth enough. Will keep in fridge for a week; heat before using. Makes
An interesting variation is to add 3-4 diced chipotles (don't add the
jalapenos in this case) with the green chiles. This gives a hot, smoky
green chile sauce that goes great with plain bean burritos or cheese
enchiladas; it will overwhelm more complex dishes.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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