My daughter has sent me a gift package containing Hatch green chili powder,
mild Hatch red chili powder and Jalapeño powder. How do I best make use of
them? I can figure out using them to make soup, but how else do the locals
use them? I can use them in making Pico de Gallo, but what about Pork Chili
Verde? Or other dishes? Any hints or pointers are welcome. Thanks
Janet

Michael "Dog3" wrote:
> "Janet Bostwick" >
> m: in
> rec.food.cooking
>
>> My daughter has sent me a gift package containing Hatch green chili
>> powder, mild Hatch red chili powder and Jalapeño powder. How do I
>> best make use of them? I can figure out using them to make soup,
>> but how else do the locals use them? I can use them in making Pico
>> de Gallo, but what about Pork Chili Verde? Or other dishes? Any
>> hints or pointers are welcome. Thanks Janet
>
> The possibilities are endless Janet. Use it as a rub on meat. Make
> salsa with it. Season soups with it. The link below may be useful to
> you. There are some recipes at the end of the page.
>
> http://www-psych.nmsu.edu/~linda/chile.htm
>
> Michael
Thanks, Michael. I was puzzled because all of the NM cookbooks that I have
make no mention of powdered chili, only the fresh or dried pods. Thanks
again for the link.
Janet

Michael "Dog3" wrote:
> "Janet Bostwick" >
> news > rec.food.cooking
>
>> Thanks, Michael. I was puzzled because all of the NM cookbooks that
>> I have make no mention of powdered chili, only the fresh or dried
>> pods. Thanks again for the link.
>> Janet
>
> Yourewelcome Enjoy the bounty! I'm going to order myself some of
> the powder. It's cool and cloudy here today. My mind is on stew,
> soup and chili.
>
> Michael
>
Achoo!! Achoo!! I just bottled up the powders -- they came in plastic
bags. What a lovely smell they have. I can't wait to do something with
them. I now have 2 quarts of red chili powder and a pint each of green
chili and jalepeno. Plus a quart and a half of Mexican oregano. I need to
broaden my outlook on recipes if I am going to use all that in a timely
fashion. I'll store the jars in the freezer just to help lengthen their
potency. I was going to have steak sandwiches for dinner, but it is looking
more like chili. I bought a case of chuck from Costco a while back and can
pull a piece from the freezer and either dice or grind it. Chili does sound
good.
Janet

"Janet Bostwick" > wrote in message
m...
> My daughter has sent me a gift package containing Hatch green chili
> powder, mild Hatch red chili powder and Jalapeño powder. How do I best
> make use of them? I can figure out using them to make soup, but how else
> do the locals use them? I can use them in making Pico de Gallo, but what
> about Pork Chili Verde? Or other dishes? Any hints or pointers are
> welcome. Thanks
> Janet

I made a pork adobada recently.
I used dried new mexican chilis that I ground up into powder.
It was quite good there should be many recipes online for this

Mike wrote:
> "Janet Bostwick" > wrote in message
> m...
>> My daughter has sent me a gift package containing Hatch green chili
>> powder, mild Hatch red chili powder and Jalapeño powder. How do I
>> best make use of them? I can figure out using them to make soup,
>> but how else do the locals use them? I can use them in making Pico
>> de Gallo, but what about Pork Chili Verde? Or other dishes? Any
>> hints or pointers are welcome. Thanks
>> Janet
>
> I made a pork adobada recently.
> I used dried new mexican chilis that I ground up into powder.
> It was quite good there should be many recipes online for this

Thanks for the tip, Mike.
Janet

Janet Bostwick > wrote:

>My daughter has sent me a gift package containing Hatch green chili powder,
>mild Hatch red chili powder and Jalapeño powder. How do I best make use of
>them?

I must say I've never heard of green chili powder.

Steve

On Sun, 7 Sep 2008 08:25:36 -0600, "Janet Bostwick"
> wrote:

>My daughter has sent me a gift package containing Hatch green chili powder,
>mild Hatch red chili powder and Jalapeño powder. How do I best make use of
>them? I can figure out using them to make soup, but how else do the locals
>use them? I can use them in making Pico de Gallo, but what about Pork Chili
>Verde? Or other dishes? Any hints or pointers are welcome. Thanks
>Janet
>

I picked up some powdered Jalapeño last year while I was in New
Mexico. I use it in a salad dressing that I make and I also sprinkle
it on various foods. Use it in rubs for beef and chicken.
Here's one of my favorite rubs

@@@@@ Now You're Cooking! Export Format

Cowboy Steak With Coffee and Chili Rub

spices

1 1/2 teaspoons ancho chili powder, or other; chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (ranch steak); ,
or top sirloin, about; 1 1/4 inch thick

Spray a large nonstick skillet with cooking spray and preheat it over
medium-high heat. In a small bowl combine all the ingredients for the
rub and coat the steak well on both sides. Cook steak for 14 minutes,
turning once, for medium to medium-rare. Allow steak to sit for 5
minutes before slicing.

Larger portion
1/2 cup chili powder
1/2 cup ground espresso coffee
1/ 4 cup not packed brown sugar
1 1/2 T dry mustard
1 1/2 T ground coriander
1 1/2 T salt
1 1/2 T fgbp

Notes: Ellie Krieger food t.v.

** Exported from Now You're Cooking! v5.84 **

I use the powdered red chili to make a quick and simple enchilada
sauce.
I use the equivalent measurements as if I was making gravy, 2
tablespoons of oil and 2 tablespoons of chili powder and 2 cups of
chicken broth or beef broth, or more if you like it thinner.

First I cook off a little onion and garlic in the oil, then I add the
chili powder.
Cook the chili powder in with the onion and garlic stirring all the
time until it starts taking on a darker color, watch closely as it can
burn quickly. I like a dark sauce.
From here on the procedure is like making a gravy, whisk in some
chicken broth or beef broth, as much as you need to achieve your
desired thickness. I prefer a thicker sauce while some like a thinner
sauce.
Strain it if you like a nice smooth sauce.

There are as many enchilada sauce recipes as there are cooks. Add or
take away as you like and you'll have your own unique sauce.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06

koko > wrote:

>@@@@@ Now You're Cooking! Export Format

>Cowboy Steak With Coffee and Chili Rub

>spices

>1 1/2 teaspoons ancho chili powder, or other; chili powder
>1 1/2 teaspoons fine ground espresso coffee
>1/2 teaspoon brown sugar
>1/4 teaspoon dry mustard
>1/4 teaspoon ground coriander
>1/4 teaspoon salt
>1/4 teaspoon freshly ground black pepper
>1 1/4 pound shoulder center steak (ranch steak); ,
> or top sirloin, about; 1 1/4 inch thick

Sounds wonderful but I must quibble at the name. A cowboy
steak is a specific cut, a large (usually 2 lb) bone-in
rib steak. This recipe calls for a boneless shoulder cut.

(Don't mind me, I'm just a whiner...)

Steve

On Sep 7, 7:25*am, "Janet Bostwick" > wrote:
> My daughter has sent me a gift package containing Hatch green chili powder,
> mild Hatch red chili powder and Jalapeño powder. How do I best make use of
> them? *I can figure out using them to make soup, but how else do the locals
> use them? *I can use them in making Pico de Gallo, but what about Pork Chili
> Verde? *Or other dishes? *Any hints or pointers are welcome. *Thanks
> Janet

Maybe you'd like this one. I like it with wings or drumsticks as
snack or picnic food, but you can make a dinner dish of it with a
whole chicken cut up.


Baked Spicy Ginger Chicken

1 whole chicken - cut into parts (or 3 lbs. wings)
2 tbsp chopped fresh ginger
1/2 cup fresh lemon juice
2 tsp red chile powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
vegetable oil

Combine seasoning ingredients in a jar, shake to mix. Let it stand
for 1 hour, shaking every 15 mins. or so.

Rinse and dry chicken pieces, arrange in shallow baking pan in a
single layer. Pour mixture over chicken pieces and turn them to coat.

Bake at 400 degree for 45 minutes. Turn chicken pieces over and
continue baking at 350 degree for 30 to 40 minutes. Reduce these
times if just wings. -aem

aem wrote:
> On Sep 7, 7:25 am, "Janet Bostwick" > wrote:
>> My daughter has sent me a gift package containing Hatch green chili
>> powder, mild Hatch red chili powder and Jalapeño powder. How do I
>> best make use of them? I can figure out using them to make soup, but
>> how else do the locals use them? I can use them in making Pico de
>> Gallo, but what about Pork Chili Verde? Or other dishes? Any hints
>> or pointers are welcome. Thanks
>> Janet
>
> Maybe you'd like this one. I like it with wings or drumsticks as
> snack or picnic food, but you can make a dinner dish of it with a
> whole chicken cut up.
>
>
> Baked Spicy Ginger Chicken
>
> 1 whole chicken - cut into parts (or 3 lbs. wings)
> 2 tbsp chopped fresh ginger
> 1/2 cup fresh lemon juice
> 2 tsp red chile powder
> 1/2 tsp salt
> 1/4 tsp black pepper
> 1/4 tsp thyme
> vegetable oil
>
> Combine seasoning ingredients in a jar, shake to mix. Let it stand
> for 1 hour, shaking every 15 mins. or so.
>
> Rinse and dry chicken pieces, arrange in shallow baking pan in a
> single layer. Pour mixture over chicken pieces and turn them to coat.
>
> Bake at 400 degree for 45 minutes. Turn chicken pieces over and
> continue baking at 350 degree for 30 to 40 minutes. Reduce these
> times if just wings. -aem

Oh, I do like the sound of this. . .thanks. Janet

Steve Pope wrote:
> koko > wrote:
>
>> @@@@@ Now You're Cooking! Export Format
>
>> Cowboy Steak With Coffee and Chili Rub
>
>> spices
>
>> 1 1/2 teaspoons ancho chili powder, or other; chili powder
>> 1 1/2 teaspoons fine ground espresso coffee
>> 1/2 teaspoon brown sugar
>> 1/4 teaspoon dry mustard
>> 1/4 teaspoon ground coriander
>> 1/4 teaspoon salt
>> 1/4 teaspoon freshly ground black pepper
>> 1 1/4 pound shoulder center steak (ranch steak); ,
>> or top sirloin, about; 1 1/4 inch thick
Thanks for the above recipe and the good hints about how to make your own
enchilada sauce. I appreciate it. For some reason I don't see your message
here and had to go to Google to read it. Thanks again.
Janet

On Sun, 7 Sep 2008 13:39:35 -0700 (PDT), aem >
wrote:

>On Sep 7, 7:25*am, "Janet Bostwick" > wrote:
>> My daughter has sent me a gift package containing Hatch green chili powder,
>> mild Hatch red chili powder and Jalapeño powder. How do I best make use of
>> them? *I can figure out using them to make soup, but how else do the locals
>> use them? *I can use them in making Pico de Gallo, but what about Pork Chili
>> Verde? *Or other dishes? *Any hints or pointers are welcome. *Thanks
>> Janet
>
>Maybe you'd like this one. I like it with wings or drumsticks as
>snack or picnic food, but you can make a dinner dish of it with a
>whole chicken cut up.
>
>
> Baked Spicy Ginger Chicken
>
snippage and in my cooking program.

Dang, does that ever look good. I just cut up a fresh whole organic
chicken I bought yesterday. _And_ I have all the ingredients YAHOOOOO

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06

On Sun, 7 Sep 2008 16:03:07 -0600, "Janet Bostwick"
> wrote:

>Steve Pope wrote:
>> koko > wrote:
>>
>>> @@@@@ Now You're Cooking! Export Format
>>
>>> Cowboy Steak With Coffee and Chili Rub
>>
>>> spices
>>
>>> 1 1/2 teaspoons ancho chili powder, or other; chili powder
>>> 1 1/2 teaspoons fine ground espresso coffee
>>> 1/2 teaspoon brown sugar
>>> 1/4 teaspoon dry mustard
>>> 1/4 teaspoon ground coriander
>>> 1/4 teaspoon salt
>>> 1/4 teaspoon freshly ground black pepper
>>> 1 1/4 pound shoulder center steak (ranch steak); ,
>>> or top sirloin, about; 1 1/4 inch thick
>Thanks for the above recipe and the good hints about how to make your own
>enchilada sauce. I appreciate it. For some reason I don't see your message
>here and had to go to Google to read it. Thanks again.
>Janet
>

In this same post I added my recipe for Enchilada sauce. Maybe it
posted too far down to see. Here it is.

Also on my blog I have a recipe for making an Enchilada Sauce with
whole dried chiles, photos included of course ;-)
I've been meaning to add this one too. Maybe I'll get busy and do it
sometime today.

Here's what I do for Enchilada Sauce from powdered chili.

I use the powdered red chili to make a quick and simple enchilada
sauce.
I use the equivalent measurements as if I was making gravy, 2
tablespoons of oil and 2 tablespoons of chili powder and 2 cups of
chicken broth or beef broth, or more if you like it thinner.

First I cook off a little onion and garlic in the oil, then I add the
chili powder.
Cook the chili powder in with the onion and garlic stirring all the
time until it starts taking on a darker color, watch closely as it can
burn quickly. I like a dark sauce.
From here on the procedure is like making a gravy, whisk in some
chicken broth or beef broth, as much as you need to achieve your
desired thickness. I prefer a thicker sauce while some like a thinner
sauce.
Strain it if you like a nice smooth sauce.

There are as many enchilada sauce recipes as there are cooks. Add or
take away as you like and you'll have your own unique sauce.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06

On Sun, 7 Sep 2008 16:03:07 -0600, "Janet Bostwick"
> wrote:

>Steve Pope wrote:
>> koko > wrote:
>>
>>> @@@@@ Now You're Cooking! Export Format
>>
>>> Cowboy Steak With Coffee and Chili Rub
>>
>>> spices
>>
>>> 1 1/2 teaspoons ancho chili powder, or other; chili powder
>>> 1 1/2 teaspoons fine ground espresso coffee
>>> 1/2 teaspoon brown sugar
>>> 1/4 teaspoon dry mustard
>>> 1/4 teaspoon ground coriander
>>> 1/4 teaspoon salt
>>> 1/4 teaspoon freshly ground black pepper
>>> 1 1/4 pound shoulder center steak (ranch steak); ,
>>> or top sirloin, about; 1 1/4 inch thick
>Thanks for the above recipe and the good hints about how to make your own
>enchilada sauce. I appreciate it. For some reason I don't see your message
>here and had to go to Google to read it. Thanks again.
>Janet
>

Oh, crap. I need to learn how to read. I thought you saw only a
portion of the post. What a dork I am.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06

Steve Pope wrote:
>
> Janet Bostwick > wrote:
>
> >My daughter has sent me a gift package containing Hatch green chili powder,
> >mild Hatch red chili powder and Jalapeño powder. How do I best make use of
> >them?
>
> I must say I've never heard of green chili powder.
>
> Steve

It's a common item around here for the tourists to take home. Green
chile doesn't really dry all that well, as I found from experience when
I took some back to the UK with me. It was quite tasteless. Green chiles
I dried myself didn't fare any better.

Use the green chile and jalapeno powders for a rub or to add to sour
cream to make a dip. They wouldn't work out so well for cooking in a
stew. Might work for cooking beans though, although whole chiles work
better

Hatch, NM was on the CBS 'Sunday Morning' programme today (Sunday). Nice
for the place to be on a national show.

Arri London wrote:
> Steve Pope wrote:
>>
>> Janet Bostwick > wrote:
>>
>>> My daughter has sent me a gift package containing Hatch green chili
>>> powder, mild Hatch red chili powder and Jalapeño powder. How do I
>>> best make use of them?
>>
>> I must say I've never heard of green chili powder.
>>
>> Steve
>
> It's a common item around here for the tourists to take home. Green
> chile doesn't really dry all that well, as I found from experience
> when I took some back to the UK with me. It was quite tasteless.
> Green chiles I dried myself didn't fare any better.
>
> Use the green chile and jalapeno powders for a rub or to add to sour
> cream to make a dip. They wouldn't work out so well for cooking in a
> stew. Might work for cooking beans though, although whole chiles work
> better
>
> Hatch, NM was on the CBS 'Sunday Morning' programme today (Sunday).
> Nice for the place to be on a national show.

Thanks for the info. I will use the green stuff quickly then.
Janet