Recipe#5517
Title: New Mex Green 05
From: "squeedle. it doesn't mean anything. just squeedle." swells@unm.eduNewsgroups: rec.food.recipes
Subject: Successful Green Chili Stew
Date: 17 May 1994 22:18:18 -0400
Organization: University of New Mexico, Albuquerque
Message-ID: <2rbtta$e5v@s.ms.uky.edu>
New Mex Green Chili
hi - i've been working on creating a good green chili stew for a whilenow. i finally did it! it turned out great! this was inspired by
some that i had last Christmas at Jemez Pueblo. it is a traditional
new mexican dish.
Serves 4-6 (depends on appetite)
Cooking time: 1 - 1 1/2 hours
serve with rice, and/or bread, and/or (fresh!) tortillas and butter,
and/or sopapillas and honey, and/or chips and salsa/guacamole.
4 small cans diced green chiles
i recommend 2 hot and 2 mild to get a good noserun while eating.
4 mild to be slightly hot
all hot to be volcanic, of course.
(you can of course also use the same amount, but frozen or fresh
roasted)
1 lb. finely ground turkey
1 small zucchini, thinly sliced
1 cup frozen corn (off the cob)
14 oz. canned peeled tomatoes, with juice.
24 oz. water
4-6 garlic cloves, minced (depends on your taste, and the clove size)
1 tsp ground cumin
1 tsp italian seasoning
1 tsp salt
Note: i make no bones about this being full of fat and salt.
1. Brown the ground turkey. just before it is done, add the garlic
and saute it with the meat. Then put this into a large saucepan
or dutch oven. I did not drain the fat off - i think this is
part of what made it taste so good. besides, if it weren't a
bit greasy, it wouldn't be authentic. :)
2. Turn on heat to medium high and add tomatoes + juice. use a spatula
or something to cut up the tomatoes in the pan. then add the rest
of the vegetables, the chiles, the water, and the seasoning.
3. Bring to a boil, then turn heat down and cook until zucchini becomes
soft. Spoon into bowls and eat.
as with many things, this is also better the next day.
please let me know what you think if you try it.
shannon wells