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Kathy Pitts’ New Mexico Chili

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CATEGORY CUISINE TAG YIELD
Meats Mexican Chili, Pork 1 Batch

INGREDIENTS

INSTRUCTIONS

1995    
I don't have a real recipe for New Mexico-style chile, although I do
make it occasionally when I manage to drag home more fresh Anaheim or
Poblano chiles than I can dispose of otherwise.  (Kroger's sometimes
has BIG bags of them for 99 cents a bag ;-)  What I do is first roast
the chiles (either in the broiler or --  better -- over charcoal).  The
number of chiles I use depends on the  size/heat of the chiles, and can
range from 2-3 to 10 or more.  If  the chiles are really hot (it
happens sometimes, even with Anaheims),  I'll also add 3-4 roasted
green bell peppers to give the dish the  required pepper taste without
rendering it inedible by anyone without  an asbestos esophagus.  After
the chiles have cooled a bit, I peel and seed them, and cut  them into
coarse dice.  I sometimes (not always) will also roast/peel  5-6
tomatoes to place in the chiles, but tomatoes are optional in  this
dish, and I usually don't use 'em.  Next, cut up 3-4 pounds of lean
boneless pork (beef is sometimes  used, but isn't as good in this dish,
IMHO, and I would imagine lamb  would be very good here indeed).  Coat
the meat in seasoned flour, and brown it in hot lard.  Remove  from the
pan and set aside.  Toss a couple of chopped onions into the  pot,
along with a clove or two of garlic.  When the onions are  golden, I
add enough flour to make a roux, and cook until the roux is  light
brown.  I then add chicken broth to make a fairly thin gravy, the pork,
chiles, tomatoes (if used), and season the dish with cumin and  Mexican
oregano.  Simmer for a couple of hours, until the pork is tender and
the  flavors have blended.  The end dish should have a pronounced green
chile/pepper flavor and be the consistancy of a thick stew.  It's  very
good by itself, or as a filling for burritos/soft tacos, and is
wonderful reheated the next morning and served as a side dish with
scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
over rice...  Sorry for the inexact recipe/directions.  I learned to
make this dish  from an ex-neighbor who was or mixed Hispanic/Native
American  ancestry, and never QUITE got around to rendering her
directions into  a real recipe. (She served the dish with fry bread,
and a pot of  white beans on the side -- have no idea whether this was
traditional  or simply the way she liked it.)  Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31,
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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