Chile Verde (Green Chile)

Modo de Rescoldar Chile Verde
(Preparation of Fresh Green Chile)

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.

Chile Verde (Green Chile Sauce)

Yield: Approsimately 2 cups Cooking Time: 20 minutes Temperature: Medium Freezes Well

1 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.

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Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.

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Last modified on October 9, 1995.
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Chile Verde (Green Chile)

Modo de Rescoldar Chile Verde (Preparation of Fresh Green Chile)