| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Meat, cubed (we used sirloin, pork would be good too) |
| 2 |
|
Onions diced |
| 4 |
c |
Stock |
| 4 |
|
Red potatoes, cubed |
| 1 |
|
Red bell pepper, diced |
| 2 |
|
Cloves (only 2???) garlic, minced |
| 2 |
tb |
Salt |
| 3 |
c |
Roasted chopped green chiles (about 5 per cup, Anaheim or Poblano or Hatch) |
| 2 |
tb |
Cilantro, chopped |
INSTRUCTIONS
This is the recipe from the cooking class I took in Santa Fe. Erica
Brown meat. Add onions and cook until onions brown a little. Add stock and
salt and bring to boil. Add potatoes and cook 1-2 hours. Add red pepper and
garlic and cook for 1/2 hour. Add green chile and ciilantro, cook a couple
more minutes. Optional: posole, corn, tomatoes, toasted cumin seed,
chipotle, toasted coriander seed.
Obviously this is a flexible recipe, this is how it is printed on our
handout but even in class it was made with variations. I'd add the potatoes
later in the process, use lots more garlic and cilantro, and make sure I
had some chiles with bite to them (lately I've gotten some pretty hot
poblanos). I think it's important to keep this simple though, the main idea
is an essence of green chile.
As an aside, our instructor, who otherwise seemed to be fairly chile-savvy,
said that a severe chile burn on hands or mouth could result in actual
blistering. I never heard of this, in fact, I thought that even though it
hurt a lot no actual damage was done. What's the story? Posted to
CHILE-HEADS DIGEST V3 #296 by Naughyde@aol.com on Apr 16, 1997
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