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Ok, its fall lets here some good ideas for the chile...
HW Happy trails,,,,,green or red...for chile..if it's beef go red..
pork go green...
Down here in Mesilla you'll find the opposite..pork in red and beef in green. Check in with all the restaurants in Fence Lake and get back to us, ok?
Seriously, welcome to NM!
1/3 cup onion,finely chopped
1 large clove garlic, or more, pressed or minced
1 Tb oil or rendered lard
Heat oil/lard to medium heat in heavy pan and add onion and garlic, cook until it just begins to show color..be careful not to burn or brown it
3 Tb flour
Add to pan and whisk in, stir for a minute or two
1 tsp Mexican Oregano
1 1/2 tsp salt
1/4 tsp fresh ground black pepper
add and stir in
2 cups or so chopped peeled n roasted New Mexico green chile of choice
Jalapeno or serrano, cleaned and finely minced. Use quantity to adjust your desired heat level. I use serranos.
add and stir in
1 1/2 to 2 cups homemade stock or broth from meat *
add and stir in. Taste for salt, chile heat and other seasoning and adjust.
Bring this mess to a boil then reduce heat and let cook for a bit. Stir often, DON"T let it scorch or burn.
Puree or blend if you like a smooth sauce, leave it alone if you like more chunky
Serve on whatever
*To do pork or beef in Green chile I like to take chunks of meat, season well with salt n pepper and brown it lightly, then just barely cover with water or chicken broth. Bring to boil then reduce to simmer, cover and let it cook until just tender, usually about 1 hr or so. Strain off the broth to add to the green chile sauce when meat is ready. When sauce is done, add drained meat to chile sauce and let it cook for a while. Keep any remaining meat broth for another use...it's gold.
Alison, any grocery that serves a Mexican-American clientele will have it, usually in the little bags hanging with other spices and herbs. It's not the same as European oregano. If you don't use it much you can seal it in a little jar and keep it in the freezer so it keeps it's flavor longer.
Uh...sorry, Hunter Wold...I know there's no restaurant in downtown Fence Lake. Kinda jokin with ya there. I usually get off the In the Middle of Nowhere Expressway at the Fence Lake exit when I'm doing my shortcut to Zuni Pueblo to do some business. But if you'll give me your address I'll stop by for some green chile on my way North. I'll bring the beer.
I made some chili last night with some spices a friend just brought back from NM. Used cheap ($1.90/lb) chuck roast cut into half inch cubes, can of beans, some onion, garlic, red chili powder, cinnamon (a little too much), cumin and a bottle of beer. Browned onions & garlic separate from meat then mixed in stew pot. Then added beer and spices and cooked over low heat. After about 2 hours the chuck steak was actually somewhat less tough. Actual amounts in recipe are based on the TLAR (that looks about right) principal. I stopped actually measuring these years ago.
I brought some to work for lunch. Good stuff.
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and get back to us, ok?
