February 9th, 2009|
NEW MEXICO CHILI VERDE
Sent in by Jim Faulkenberry (Jimsnarocks)
For me, making chili verde is like chopping firewood. It warms
you twice. Once while preparing it and again when it's eaten.
I like to use fresh green chilies from Hatch, New Mexico. However they are seasonal so I buy them when they are fresh, roast them and then freeze them.
I like the medium hot but you can use mild, medium, hot or extra hot depending on your taste buds and how brave you are. Some of this chili is ridiculously hot so be careful what you get. I've had to throw out whole meals because it was too hot for anyone in my house to eat. Enough editorials. On with the cooking.
½ Cup Olive oil,vegetable oil or shortening
1 Tbsp Minced garlic or 1 tbsp garlic powder
2 or 3 Large pork country ribs, about 1 ½ to 2 lbs, cut into ½" cubes and rolled in flour.
1 lb Green chili, roasted, peeled and chopped. Hot or mild depending on your preference. If fresh or frozen New Mexico green chilies are not available you can substitute canned green chili.
1 Tsp Comino (Cimin) Seeds
Salt and pepper to taste
½ Cup flour.
3 Cups hot water.
1 Cup grated cheddar cheese
Add onions and garlic and saute.
Add floured, cubed meat and cook about 10-15 minutes or until browned on medium heat.
While meat is browning add salt, pepper and comino seeds. Stir meat and other ingredients several times to keep from sticking.
Stir in the green chili when the meat is browned, add water and turn up the heat and bring the mixture to a boil.
Continue stirring until the mixture thickens. Reduce heat to low and simmer for about 30 minutes, stirring often to keep it from sticking.
My wife likes her CV Burrito with chopped up baked or boiled potatoes.
For Wet Burritos, make the burrito, place it on a plate and ladle sauce over the top. Sprinkle with grated chedder.
If you don't want burritos you can use Chili Verde as an entre with spanish rice and beans. ~ Jim Faulkenberry (Jimsnarocks)
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