Recipe#5515
Title: New Mex Green 02
Newsgroups: rec.food.recipesFrom: Garry Howard garhow@hpubmaa.esr.hp.com
Subject: Green Chili
Message-ID: <9308101724.AA17256@hpubmaa.esr.hp.com>
Organization: Taronga Park BBS
Date: Tue, 10 Aug 93 13:24:15 EDT
Green Chili - Triple Hhh (howard's Hotter'n Hell)
Servings :10Keywords :Mexican, Soups, Sauces
Ingredient list:
1 tb Oil
2 lb Chicken breasts boneless
-or Pork Shoulder Roast
2 Onions
2 ts Minced garlic
1 ts Oregano
1 ts Cumin powder
2 ts Ground red chili
1 tb Red chili flakes
1 Tomato
1 cn Tomatillos
4 lb Green chilis
4 c Wyler's chicken boullion
3 tb Cornstarch
Instructions:
Preferably use fresh roasted, peeled, and seeded New Mexican green
chilis. Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chilis may be
substituted, in that order of desirability. Dried chilis are the next
best thing to fresh. Frozen new mexican chilis under the brand name
"Bueno" are available in some parts of the country and are good
quality. Canned chilis are the least desirable but can be used if you
are desperate. If possible use a mixture of canned and fresh or dried.
Dried green chilis, and a large assortment of other dried chilis,
spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM
87194. Call 1-800-748-2861 for a catalog. In August and September they
will ship fresh green chili.
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two
or three small batches. Remove to large saucepan. Add onions and
garlic to leftover oil and brown until onions are soft. Add oregano,
cumin, and red chili, and cook for two or three minutes. Transfer from
skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and
chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch
mixed with water prior to serving to thicken as desired.
Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.
Enjoy!
--
This is one of my favorite rice recipes. You don't have to serve it
only with Mexican food. It is great as a side dish with just about
anything.
Garry's Mexican Rice
Servings :6
Keywords :Mexican
Ingredient list:
1/4 c corn oil
1 1/2 c long-grain rice
1 Tb cumin seed
2 Tb chopped garlic
1 medium onion - chopped
1 can chopped tomatoes
3 1/2 c chicken broth
Instructions:
Drain the tomatoes and reserve the liquid. Add chicken broth to make 3
1/2 cups of liquid. I use Wyler's chicken boullion for the broth.
Put the oil in a frying pan over medium heat. Add the rice. Fry the
rice until it puffs up and turns golden. Add the cumin and stir for
about 30 seconds. Add the onion and garlic and stir for an additional
minute. Add the chopped tomatoes and cook until most of the remaining
juice is cooked away and the mixture becomes thick, about 2 minutes.
Add the chicken broth and bring to a low boil. Stir once and do not
stir again! Lower heat and cook uncovered until the liquid level is
below the top of the rice and holes have begun to form in the surface
of the rice. Cover and cook until the remaining liquid is absorbed.
Rice cooked this way will come out fluffy and perfect every time,
guaranteed! Serve as a side dish with enchiladas or any Mexican
entree.