[progmac]

man you guys are killing me. really missing the southwest right about now.

[Buzz123]

Originally Posted by pommysmommy

Thank you. I never tried them to make them at home because they are often soggy at the restaurants. I look forward to a non soggy chile relleno. Ole!

I seldom get a really good relleno at a restaurant. But they never use Hatch Green Chilis, so what can we expect?

You know what's good, if you can stand the heat? Jalapeño pepper rellenos stuffed with hamburger meat.

Here's my wife's favorite Nuevo Mexico recipe, and it's what was in the aforementioned burrito.

Carne Adovada
Red Chili Sauce:
Brown 6 Tbsp. flour in 4 Tbsp. cooking oil.
Blend in 8 Tbsp. of New Mexico red chili powder. (New Mexico red chili powder can usually be found in the specialty foods section of the grocery store in a variety of strengths ─ mild, hot, extra hot, etc. DO NOT USE REGULAR CHILE POWDER from the spices section. It is NOT the same thing.)
Slowly add 4 cups water, and stir until lumps are removed.
Add two cloves chopped garlic, 3 tsp. salt, ¼ cup brown sugar, and 1 Tbsp. Cinnamon (or to taste).
Simmer 10 to 15 min., or until thickened.

Meat:
Chop two lbs. lean pork chops or chicken. Marinate in chili sauce for at least 24 hours, then spread meat and sauce in a 9 x 13 baking pan and bake for 1½ hrs. at 350º.

Serve with hot tortillas, sour cream, refried beans, Spanish rice, etc. Remember you do not pour water on grease fire, so make sure you have plenty of margaritas, beer, Pepsi, or iced tea on hand to put out mouth fire.

[Stowa]

Originally Posted by progmac

man you guys are killing me. really missing the southwest right about now.

Tell me about it, I didn't realize they did this outside of NM. I only know Hatch because it's the expensive enchilada sauce I spring for because it tastes so much better. The thought of getting freshly roasted Hatch chili's at a run of the mill grocery store is almost painful, I didn't need to know this

[ScoopLV]

So did anyone ELSE stock up?

I just wish I had space for more than 30 pounds. At the pace I go through them, it's probably only enough to last me a couple months.

[tazz]

REPORT FROM NEW MEXICO CHILE JUDGING CONTEST.

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
Judge # 1 -- A little too heavy on the tomato. Amusing kick..
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway.. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.

CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI
Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.

CHILI # 4=2 0- BUBBA'S BLACK MAGIC
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally , the beer maid, was standing behind me with fresh refills. This 300 lb. Woman is starting to look HOT .... Just like this nuclear waste I'm eating! Is chili an aphrodisiac?

CHILI # 5 - LISA'S LEGAL LIP REMOVER
Judge # 1 -- Meaty, strong chili. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally . Can't feel my lips anymore. I need to wipe my butt with a snow cone.

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?
Judge # 3 -- No report.

[Buzz123]

Here's where I wish we all were today. The Muse | Chile Roasting Today

[Vegaschips]

This photo was taken from Organ looking towards Columbus, NM. You can see the outline of "The Three Sisters" past Mesilla. This phenomena contributes to the outstanding flavor of the local chili peppers.

OK, break time over. Phase I complete, now going into Phase II, sealing of the crypt.

[Buzz123]

Originally Posted by Buzz123

I seldom get a really good relleno at a restaurant. But they never use Hatch Green Chilis, so what can we expect?

You know what's good, if you can stand the heat? Jalapeño pepper rellenos stuffed with hamburger meat.

Here's my wife's favorite Nuevo Mexico recipe, and it's what was in the aforementioned burrito.

Carne Adovada
Red Chili Sauce:
Brown 6 Tbsp. flour in 4 Tbsp. cooking oil.
Blend in 8 Tbsp. of New Mexico red chili powder. (New Mexico red chili powder can usually be found in the specialty foods section of the grocery store in a variety of strengths ─ mild, hot, extra hot, etc. DO NOT USE REGULAR CHILE POWDER from the spices section. It is NOT the same thing.)
Slowly add 4 cups water, and stir until lumps are removed.
Add two cloves chopped garlic, 3 tsp. salt, ¼ cup brown sugar, and 1 Tbsp. Cinnamon (or to taste).
Simmer 10 to 15 min., or until thickened.

Meat:
Chop two lbs. lean pork chops or chicken. Marinate in chili sauce for at least 24 hours, then spread meat and sauce in a 9 x 13 baking pan and bake for 1½ hrs. at 350º.

Serve with hot tortillas, sour cream, refried beans, Spanish rice, etc. Remember you do not pour water on grease fire, so make sure you have plenty of margaritas, beer, Pepsi, or iced tea on hand to put out mouth fire.

I just hadda add something to this. My wife just made this yesterday, and instead of red chili powder, she used green. It's the second time she's done that, and we have decided it is actually better with the green. Now, I have only seen green chili powder one place, and that was this site for Hatch Chili. It didn't even sound right but decided to try it, and we are glad we did.

Chili Powder & Dried Red and Green

[Buzz123]

The Shed is one of Santa Fe's oldest and best restaurants. They have some great products on line too, especially the Shed Red chili sauce in a jar. The Shed Catalog - Chile

Makes really good (and really hot) adovado) if you don't want to make the sauce yourself. But it's so easy, and smells so good, you'll probably want to. Shed Red is great for dipping or adding to almost anything, especially eggs, with a lot of sour cream to put out the fire.

[IRISH1973]

I lived in the 505 for quite a few years as well. Just as a heads up most of the Smith's in town carry the frozen tubs of Bueno green & red chilis along with the Autumn roast. If you live in the SW part of town Glazier's carries these as well!