Green chile should have the tough, transparent outer skin removed before it is used. The process is simple and may be done as follows:
Temperature: Broil Freezes Well Fresh Green Chile 1. Rinse and dry chile. Prick chile with the tines of a fork to allow for release of steam. 2. Place chile on a cookie sheet 4-6 inches below the broiling element. Turn chile frequently until it is uniformly blistered. 3. Remove chile from the broiler and cover with a damp towel for 10 minutes. 4. Proceed with one of the steps below: a. When cooled, package chiles in a freezer-weight container, seal, and freeze for later use. b. Remove the outer skin and freeze as in step A. c. Remove outer skin, stem, and seeds. Chop and use in any recipe. d. Remove outer skin and leave chile whole for freezing, drying, or use in a recipe.
Yield: Approsimately 2 cups Cooking Time: 20 minutes Temperature: Medium Freezes Well1 tablespoon shortening 1 cup chicken broth** 1/2 cup chopped onion 1/4 teaspoon garlic powder 2 tablespoons flour 3/4 teaspoon salt 1 cup chopped green chile* 1. Heat shortening in a medium-sized skillet on medium heat. 2. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. 3.Add all remaining ingredients and simmer for 20 minutes. * Varied amounts may be used. ** Two cups tomatoes with liquid may be substituted.
Salsa Verde (Green Chile Salsa)Yield: Approximately 2 cups Freezes Well 1 large tomato, chopped Chopped green chile* 1 small onion, shopped 1/2 teaspoon garlic salt 1. Combine all ingredients in a medium-sized mixing bowl and marinate for at least 15 minutes. *Varied amounts may be used.
Modo de Secar Chile Verde (Drying Green Chile)Roasted and peeled green chile Cheesecloth String 1. Using string, tie stem ends of peeled chiles together in groups of five. Tie each group of five into a second length of string to form a long, continuous ristra.* 2. Place or hang chile in an aerated location. 3. Cover chile with cheesecloth and allow to dry completely. 4. Store in a cool, dry place. * Spanish term for a string of chiles. NOTE: Reconstituted dried green chile may be substituted for fresh green chile in sauce or stew recipes. To reconstitute, follow step 1 of Chile Verde Seco below.
Chile Verde Seco (Green Chile Sauce from Dried Chile)Yield: 3-4 cups Cooking Time: 20 minutes Temperature: Medium, Low Freezes Well 10-12 dried green chiles 1 cup canned tomatoes Hot water (optional) 1 pound pork steak, cubed 1/4 teaspoon garlic powder 2-3 cups water 1/2 teaspoon salt 1. Place chile in a large mixing bowl and cover shile with water. Set aside for 5-10 minutes. 2. Remove stems and seeds from chile. Chop chile finely and set aside. 3. Brown pork in a medium-sized skillet on medium heat. Drain and add chile, 2-3 cups of water, tomatoes, and seasonings. Simmer at low heat for 10-15 minutes.
How to order your copy of Cocinas De New Mexico.
Back to Cocinas De New Mexico.
Back to VIVA! New Mexico
© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.Comments? Try the recipes and send us your reviews! Reviews will be put on-line with the recipes! We soon will be putting in an automated form here for your reviews. In the meantime, send reviews to: email@example.com
Last modified on October 9, 1995.