Gratuitous SW Green Chile Pics

Those of you who are transplants, or who've lived in or visited the green chile southwest (Colorado, New Mexico, AZ, some of Tex) - this post is not to brag (well maybe a lil' bit) but more to bring up any fond memories you have of green chile. I just got a brand new kitchen a few months ago, and I've finally started to use it. Tuesday was really the big break in day. I made a seriously stellar red Thai curry with chicken, and on one of the side burners, I had a big ol pot of green chile simmering away. After letting it fester in the new fridge for a few days, it was seriously time to partake. There are few breakfasts I enjoy eating more than what is gonna follow.

Hot off the griddle corn tortillas (heated with a few drops of olive oil:)


Topped with a decent portion of crispy browns:


Couple two / tree over medium eggs on top of that:


And then, da goods:


Pure bliss on a plate IMO:


This is my last pot until the new crop comes in this summer. I had to immediately freeze the rest of the pot, because, I swear, I could eat this every morning until the full 8+ quarts were gone. Needless to say, I started today off right.

Looks fantastic!

Brag and entice all you want, but do provide a recipe. Looks great.

No problem. I don't bake, so my recipes are usually in "somma this somma that" format.

Equal volume amounts of chopped white onion and roasted /peeled green chiles. Sounds like a lot of onion, but I'm using midwestern grown chiles (anaheims, sandias, and big jims, mostly) which have a top end bite, and not too much of a body. The sweated onions kind of mellow out the top end bite of the chiles here. I've been making this stuff for a while, I'm stating here what nuances work for me to get a chile like those I recall from when I lived in Denver, ABQ. YMMV - a LOT depends on where your chiles are from. And as always, if you use those things you can buy in a can from jewel, well, then you'll deserve what you get.

Let's assume that we are using 3 cups of chile/onion:

Brown up about 1 lb of pork stew meat. 1/4 inch chunks

Lower the heat and sweat those onions till they are limp (do not brown them)
Add in some olive oil - we're gonna make a nice little paste here to bring out the flavors of the spices. Add in:
two tbs of flour
1 tsp cumin
1 tsp ground ancho
1/2 tsp granulated garlic
1/2 tsp toasted onion powder

Once you start smelling the spices, then add in a chicken boullion cube, and mash it up into the oil and onions and spices and everything. This should be loose, add olive oil if needed. ok, so now you've got kind of a loose paste with onions in it. Add in as much fresh chopped/smashed garlic as you'd like, I'd start with 4 cloves. Once your garlic has the kitchen smelling like a restaurant you want to eat at, then add in those chiles. Just warm the chiles up in the pan, and add in two cups of water. Once you are heated through to the point of a mild simmer, throw it all in the blender, and puree it. (I add cilantro to the blender, but that's me)

toss the blended liquid into a pot, add your browned meat, and let it stew stovetop, covered, slow heat until your pork is "stewed." Texture should be a standard gravy thickness. Add water if needed. When it's done, salt it to where you need it to be, and add some lime juice to give it a slight tang. Fridge it for a day or two before using it.

Does anyone else make this stuff with regularity? Interested in swapping some frozen portions at the end of summer this year? I think it's a SHAME that no restaurants in this city can make this stuff, but the demand is probably just not there. I've heard about the few places that had it on offer just being absolutely horribly wrong, and I think they are closed.

Wife 1.0 already asked if I froze it all. She wanted more for breakfast today. I gotta tell ya, I could go for some more myself.