I made Green Chile tonight with the chiles I bought in Hatch.
My chiles started to ripen on the trip so my end product is not so
green but tasty none the less.

These are approximations
Green chile

1 1/2 pounds pork, not too lean, finely diced or use ground pork
1 medium onion
3 cloves garlic
1 teaspoon cumin
6 to 8 green chiles
2 to 2 & 3/4 cups chicken broth
1 tablespoon cornstarch
1 tablespoon flour
2 tablespoons water
http://i19.tinypic.com/68hk502.jpg

Cook the pork until it is no longer pink.
http://i15.tinypic.com/52lhu6t.jpg

Scoot the pork off to the side of the pan and add the onion and
garlic. Cook the onion and garlic for a few minutes then mix into the
pork.
http://i19.tinypic.com/4xpi7mr.jpg

Cook for a few more minutes while you are mixing the water with the
cornstarch and flour. Add the cornstarch, flour mixture to the pan
along with the chiles and spices.
http://i18.tinypic.com/62n5z7n.jpg

Mix it up real good then add the broth being sure to scrape any fond
in the bottom of the pan. Bring it to a boil then lower the heat.
http://i3.tinypic.com/62p30c2.jpg

Cover and simmer for an hour or until the pork is tender.
You may also use ground beef in this recipe.

This is used to cover burritos, enchiladas, etc...

This is a starting point. There are as many green chile recipes as
there are cooks.

If you want to make it a stew add potatoes right before you bring it
to a boil. Shhhh...don't tell anyone but I sometimes add hominy
instead of potatoes for a stew.

koko
---
http://www.kokoscorner.typepad.com
updated 9/6

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 9 Sep 2007 20:55:29 -0500, Steve Wertz
> wrote:

>On Sun, 09 Sep 2007 18:39:11 -0700, koko wrote:
>
>> I made Green Chile tonight with the chiles I bought in Hatch.
>
>Oh sure. I just mentioned Chile Verde to you about an hour ago
>and off you go and cook it trying to out do me!
>
>:-)
>
>-sw

You folks are making me hungry now.

I still have some fresh green chiles in the fridge right now, but
probably not enough to make green chile stew or even green chile from
them. Might be enough to make that pork with chiles dish I made a
week ago. It was good, but instead of using fresh pork belly for it,
I am thinking it will be better with bacon.

Edrena, what was the other idea we came up with regarding that dish?
Using hotter chiles? I totally forget what we decided it could use,
other than using bacon and maybe hotter green chiles.....

I do have some frozen green chiles in the freezer..they are already
roasted. It is windy here tonight, and something with chiles might be
a good idea.

Christine

<koko> wrote in message ...
Shhhh...don't tell anyone but I sometimes add hominy
> instead of potatoes for a stew.
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 9/6


Hominy everytime for me. I can eat canned, heated with nothing but salt.
Even like it with eggs (instead of grits) and beans for breakfast.
So darned good.
Thanks for the pictures. I enjoyed.
Dee Dee

On Sun, 9 Sep 2007 20:55:29 -0500, Steve Wertz
> wrote:

>On Sun, 09 Sep 2007 18:39:11 -0700, koko wrote:
>
>> I made Green Chile tonight with the chiles I bought in Hatch.
>
>Oh sure. I just mentioned Chile Verde to you about an hour ago
>and off you go and cook it trying to out do me!
>
>:-)
>
>-sw

Dang, you caught me green handed. ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 9/6

"There is no love more sincere than the love of food"
George Bernard Shaw

"Christine Dabney" > wrote in message
...
> On Sun, 9 Sep 2007 20:55:29 -0500, Steve Wertz
> > wrote:
>
>>On Sun, 09 Sep 2007 18:39:11 -0700, koko wrote:
>>
>>> I made Green Chile tonight with the chiles I bought in Hatch.
>>
>>Oh sure. I just mentioned Chile Verde to you about an hour ago
>>and off you go and cook it trying to out do me!
>>
>>:-)
>>
>>-sw
>
> You folks are making me hungry now.
>
> I still have some fresh green chiles in the fridge right now, but
> probably not enough to make green chile stew or even green chile from
> them. Might be enough to make that pork with chiles dish I made a
> week ago. It was good, but instead of using fresh pork belly for it,
> I am thinking it will be better with bacon.
>
> Edrena, what was the other idea we came up with regarding that dish?
> Using hotter chiles? I totally forget what we decided it could use,
> other than using bacon and maybe hotter green chiles.....
>
> I do have some frozen green chiles in the freezer..they are already
> roasted. It is windy here tonight, and something with chiles might be
> a good idea.
> Christine

Child, that pork tenderloin you picked up was perfect, and because it was a
stir fry sort of dish, the cooking was right on. But everythings better with
bacon, yes? Green chiles is good. Try a slice of green chile in your
tea....
Edrena

On Sun, 9 Sep 2007 22:22:43 -0400, "Dee Dee" >
wrote:

>
><koko> wrote in message ...
>Shhhh...don't tell anyone but I sometimes add hominy
>> instead of potatoes for a stew.
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 9/6
>
>
>Hominy everytime for me. I can eat canned, heated with nothing but salt.
>Even like it with eggs (instead of grits) and beans for breakfast.
>So darned good.
>Thanks for the pictures. I enjoyed.
>Dee Dee
>
I'm with you on the hominy.

Thanks for your nice comments.

koko
---
http://www.kokoscorner.typepad.com
updated 9/6

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...

> I'm with you on the hominy.
>
> Thanks for your nice comments.
> koko
> ---
I like hominy, too. Hominy is better for ya too. More b vits. m2cw
Edrena

"Dee Dee" > wrote in message
...
>
> <koko> wrote in message ...
> Shhhh...don't tell anyone but I sometimes add hominy
>> instead of potatoes for a stew.
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 9/6
>
>
> Hominy everytime for me. I can eat canned, heated with nothing but salt.
> Even like it with eggs (instead of grits) and beans for breakfast.
> So darned good.
> Thanks for the pictures. I enjoyed.
> Dee Dee


I like a good bowl of Green Chile, but I love Posole, green or red.

koko wrote:
> I made Green Chile tonight with the chiles I bought in Hatch.
> My chiles started to ripen on the trip so my end product is not so
> green but tasty none the less.
>
> These are approximations
> Green chile
>
> 1 1/2 pounds pork, not too lean, finely diced or use ground pork
> 1 medium onion
> 3 cloves garlic
> 1 teaspoon cumin
> 6 to 8 green chiles
> 2 to 2 & 3/4 cups chicken broth
> 1 tablespoon cornstarch
> 1 tablespoon flour
> 2 tablespoons water
> http://i19.tinypic.com/68hk502.jpg
>
> Cook the pork until it is no longer pink.
> http://i15.tinypic.com/52lhu6t.jpg
>
> Scoot the pork off to the side of the pan and add the onion and
> garlic. Cook the onion and garlic for a few minutes then mix into the
> pork.
> http://i19.tinypic.com/4xpi7mr.jpg
>
> Cook for a few more minutes while you are mixing the water with the
> cornstarch and flour. Add the cornstarch, flour mixture to the pan
> along with the chiles and spices.
> http://i18.tinypic.com/62n5z7n.jpg
>
> Mix it up real good then add the broth being sure to scrape any fond
> in the bottom of the pan. Bring it to a boil then lower the heat.
> http://i3.tinypic.com/62p30c2.jpg
>
> Cover and simmer for an hour or until the pork is tender.
> You may also use ground beef in this recipe.
>
> This is used to cover burritos, enchiladas, etc...
>
> This is a starting point. There are as many green chile recipes as
> there are cooks.
>
I should always write down how I do stuff. Every now and then I make
green chile that is nothing but addictive and a big batch disappears
by the time I wake up the next morning. I end up getting mad for not
stashing some for myself in a safe hiding place in the fridge.

Dee Dee wrote:
>
><koko> wrote in message ...
> Shhhh...don't tell anyone but I sometimes add hominy
>> instead of potatoes for a stew.
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 9/6
>
>
> Hominy everytime for me. I can eat canned, heated with nothing but salt.
> Even like it with eggs (instead of grits) and beans for breakfast.

Just finished off some! Fried in bacon grease with lots of onions
and some garlic and pepper. Mmmmmm. Health food!


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project:
http://improve-usenet.org <----------- New Site Aug 28

koko wrote:
>
> I made Green Chile tonight with the chiles I bought in Hatch.
> My chiles started to ripen on the trip so my end product is not so
> green but tasty none the less.
>
> These are approximations
> Green chile
>
> 1 1/2 pounds pork, not too lean, finely diced or use ground pork
> 1 medium onion
> 3 cloves garlic
> 1 teaspoon cumin
> 6 to 8 green chiles
> 2 to 2 & 3/4 cups chicken broth
> 1 tablespoon cornstarch
> 1 tablespoon flour
> 2 tablespoons water
> http://i19.tinypic.com/68hk502.jpg
>
> Cook the pork until it is no longer pink.
> http://i15.tinypic.com/52lhu6t.jpg
>
> Scoot the pork off to the side of the pan and add the onion and
> garlic. Cook the onion and garlic for a few minutes then mix into the
> pork.
> http://i19.tinypic.com/4xpi7mr.jpg
>
> Cook for a few more minutes while you are mixing the water with the
> cornstarch and flour. Add the cornstarch, flour mixture to the pan
> along with the chiles and spices.
> http://i18.tinypic.com/62n5z7n.jpg
>
> Mix it up real good then add the broth being sure to scrape any fond
> in the bottom of the pan. Bring it to a boil then lower the heat.
> http://i3.tinypic.com/62p30c2.jpg
>
> Cover and simmer for an hour or until the pork is tender.
> You may also use ground beef in this recipe.
>
> This is used to cover burritos, enchiladas, etc...
>
> This is a starting point. There are as many green chile recipes as
> there are cooks.
>
> If you want to make it a stew add potatoes right before you bring it
> to a boil. Shhhh...don't tell anyone but I sometimes add hominy
> instead of potatoes for a stew.
>
> koko


Nothing wrong with that. It's Posole with green chile instead of red
chile.