New Mexican Recipes (Albuquerque, Santa Fe, Farmington: eat, company, ice cream)

[Towanda]

That was about the amount of cinnamon I would have used! Thanks for the correction.

[Cathy4017]

Originally Posted by Cathy4017

1 cup of dried posole, OR 1 30-oz can of hominy
5-6 cups of water
1.5 lbs of finely diced (or ground) pork
2 chopped onions
2-3 minced cloves of garlic
6 TB ground red chile (pure chile powder with no additives works best).
1/2 tsp Mexican oregano
2 tsp salt
1-2 TB oil/lard/bacon grease

If using dried posole, cook in 5-6 cups of water about 5-6 hours until the kernels start to pop. Bring water level to at least 7 cups. If using canned hominy, just add with the rest of the ingredients.

Brown pork in oil, add onion/garlic/comino, and sauté until soft. Add remaining ingredients, simmer a couple of minutes, then scrape this into water with posole/hominy.

Bring to boil, lower heat, cover, and simmer 2 hours.

For those on low-fat, skip the oil/sauteeing part.

ETA: I FINALLY found dried posole locally--Bueno Foods.

To reduce cooking time, I soaked a cup of the dried posole in about 6 cups of water overnight, then started simmering it the next day. It takes about 90 min to 2 hours to cook it this way instead of 5 or more. Watch the water levels, though....it all simmered away, and I caught it in time to add plenty of water to finish it.

[Towanda]

Oh my gosh, Cathy ~~ thanks for the reminder! I brought back a package of posole with me the last time I went to Santa Fe, and I forgot I had it. Going to find it in my cupboard and make your recipe. Yummmm...my mouth is watering!

[Cathy4017]

Originally Posted by Towanda

Oh my gosh, Cathy ~~ thanks for the reminder! I brought back a package of posole with me the last time I went to Santa Fe, and I forgot I had it. Going to find it in my cupboard and make your recipe. Yummmm...my mouth is watering!

Enjoy, Towanda!!! It's the perfect weather for it here...nice and cool!!!

Soaking it overnight sure does reduce the time needed...sort of like pinto beans, I guess!

I did read that if your posole is too old, it might not soften up at all.

[MelNM]

Just wanted to say that I tried the green chile stew posted by greatdanes last week. It was wonderful! My husband brought leftovers to work with him one day and his native Texan coworkers liked it too.

The weather is cold down here in San Antonio this week (with a chance for snow tomorrow!!), so I may make a pot today and send it with him tomorrow for all of them (just a small business with four employees besides himself). He has one of his coworkers addicted to green chiles now--a native Texan who had never tried them before.

I also thought I would make a contribution to this thread. I make this casserole all the time (another favorite of my husband's coworkers ). It's pretty easy too. (BTW, I use fresh/frozen Hatch green chiles rather than canned. I'm not sure how many though.) I'm also adding my recipe for salsa.

Chile Relleno Casserole
1 27 ounce can whole, peeled green chiles
1 lb Monterey Jack and sharp cheddar cheese (mixed together)
6 eggs, separated
12 ounce can evaporated milk

Preheat oven to 325 degrees. In a greased 9 x 13 inch baking dish, place one layer of chile, one layer of cheese, alternating until you have three layers. Stir eggs yolks. Beat egg whites until stiff. Fold in yolk, then milk in egg whites. Pour mix over top of layers. Poke with fork so egg mixture goes down through cheese and chile. Bake for 50 minutes.

Salsa (measurements are estimates)

1 can whole, peeled tomatoes
3-4 jalapenos (or less, depending on how hot you like it)
1/4 of a medium-sized onion
cilantro (I probably use around a teaspoon)
garlic (about 1 1/2 tsp minced or 2-3 cloves)
salt (about 1/2 tsp)

Chop jalapenos, garlic and onion in food processor. Add tomatoes; chop.
Add spices and blend.

[Onthedunesandinthekitchen]

MelNM

My family makes a real similar recipe called "Tastes like Chili Relleno".The only thing we do differently is we put the layer of chilis on the bottom (called for whole chilis but I use diced as it's easier to cut when searving),then all the cheese,(as opposed to layer back n forth) and before we pour over the evaporated milk,flour,egg mixture we pour a 15oz can of stewed tomatos over the cheese.I like the mexican recipe stewed tomatos and I also take a butter knife and kind of chop up the tomatos a little in the can before I pour them over to spread out the tomato a bit,(the juice goes everywhere anyway).One of my families favs and it's pretty easy.I cook it in the crockpot,(rubbed with a little butter) for 2-3 hours on high.My four kids devour it


Tastes Like Chili Relleno
~~~~~~~~~~~~~~~~~~

1 T Butter
1 7 oz can whole green chilis,(I use diced)
1/2 lb Shredded cheddar cheese
1/2 lb Shredded Monterey Jack cheese
1 14.5 oz can stwed tomatos,(Mexican)
4 Eggs
2 T Flour
3/4 C Evaporated milk


Rub crockpot with butter and line bottom with chilis.Spread shredded cheddar and jack cheese.Pour can of stewed tomato over cheese.Mix eggs,flour and evaporated milk and pour over all.Cook on high 2-3 hours.

[Cathy4017]

Chile con carne

8-12 dried red New Mexico chiles, hot or mild (or equivalent pure/real chili powder, 1 TB per chile as a rough guide). My favorite is Chimayó powder.

2 lbs ground/chopped beef, chicken, turkey, deer or pork, any combination

1.5 chopped onion

1-3 cloves of chopped garlic

5-6 c water or chicken broth

3 chopped fresh tomatoes or 1 14-oz can

1-3 tsp comino (or more, to taste)

1/2 tsp Mexican oregano (NOT Greek)

1/4 tsp basil (optional)

Salt and black pepper to taste

2 c cooked pinto or black beans, optional

Rinse and seed chiles. Devein if you don't want any heat. Soak in 2 c of the water to soften; put all in blender and puree. If the skins bother you, you can then strain it through a sieve. I never do.

Brown meat well in 1-2 TB oil; drain if desired. Add onion and garlic. Cook a few min.

Add blended chile puree and the tomatoes. Cover and cook/simmer one hour.

Add the remaining ingredients, including the rest of the water. Cook another hour. Add water as needed if it gets too dry.

[Towanda]

Cathy ~~

Yummmmmmmmmmm ...... sounds good!

I love to make chili and I vary it every time I make it.

Your recipe looks about perfect to me!!!!

It needs to get about 50 degrees cooler here before I will consider making chili the next time.

Hey, I have a question for everyone. When I am talking about the peppers, I spell it chile. But when I am talking about the dish, I spell it chili. Am I right or wrong?

[Cathy4017]

Originally Posted by Towanda

Cathy ~~

Yummmmmmmmmmm ...... sounds good!

I love to make chili and I vary it every time I make it.

Your recipe looks about perfect to me!!!!

It needs to get about 50 degrees cooler here before I will consider making chili the next time.

Hey, I have a question for everyone. When I am talking about the peppers, I spell it chile. But when I am talking about the dish, I spell it chili. Am I right or wrong?

I know, it's way too hot for chili now.....LOL!!!

I do the same thing you do..."chili" is the bowl of red/green meat stew.

"Chile" is the Spanish word for the pepper itself. It's common to see "chili" used for the pepper also, but that's not really correct.

[flattopnm1]

I'll be stealing a lot of these recipes...

The only thing I miss about New Mexico is the grub.