I spent the morning fire roasting, peeling and packaging my first batch of green chilies of the season. I roasted them over a mesquite wood fire. I'll be making my favorite chile verde recipe later which I will share it below. The rest will go in the freezer to last me until next year's crop comes in.
Chile Verde
Just delete the pork to make a nice green sauce. It also makes great enchilada sauce. This a great camping recipe as it is a one pot kinda deal. It also dehydrates well for backpacking.
For four generous cups:
3 Tablespoons vegetable or olive oil
1 small onion, chopped
2 large cloves of garlic, chopped
¼ cup flour
½ teaspoon ground cumin
½ teaspoon black pepper
3 cups chicken broth
16 oz. fresh, peeled and seeded or canned green chilies, whole, chopped or strips
½ teaspoon oregano
1 lb. lean pork, cut into ½” cubes.
1 teaspoon salt
Optional: 1 chopped fresh Jalapeno or Serrano chili
Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, cover and cook over low heat for about five minutes to wilt the onions, stirring occasionally to prevent browning. Raise heat to medium-high again, stir in flour, cumin and black pepper, cook, stirring, for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up in to clumps, but that is okay. When the onion-flour mixture begins to color, remove pan from heat gradually whisk in broth to prevent clumping. Add remaining ingredients and bring to a boil, then cover and simmer over low heat for 30 minutes, stirring occasionally. The finished sauce should be uniformly smooth and thick enough to nap a spoon. If it is too thick, dilute with broth or water.
Chile Verde
Just delete the pork to make a nice green sauce. It also makes great enchilada sauce. This a great camping recipe as it is a one pot kinda deal. It also dehydrates well for backpacking.
For four generous cups:
3 Tablespoons vegetable or olive oil
1 small onion, chopped
2 large cloves of garlic, chopped
¼ cup flour
½ teaspoon ground cumin
½ teaspoon black pepper
3 cups chicken broth
16 oz. fresh, peeled and seeded or canned green chilies, whole, chopped or strips
½ teaspoon oregano
1 lb. lean pork, cut into ½” cubes.
1 teaspoon salt
Optional: 1 chopped fresh Jalapeno or Serrano chili
Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, cover and cook over low heat for about five minutes to wilt the onions, stirring occasionally to prevent browning. Raise heat to medium-high again, stir in flour, cumin and black pepper, cook, stirring, for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up in to clumps, but that is okay. When the onion-flour mixture begins to color, remove pan from heat gradually whisk in broth to prevent clumping. Add remaining ingredients and bring to a boil, then cover and simmer over low heat for 30 minutes, stirring occasionally. The finished sauce should be uniformly smooth and thick enough to nap a spoon. If it is too thick, dilute with broth or water.
