GREEN CHILE STEW
Serves 8.
Note: You can substitute canned green chile peppers for the roasted. From the Santa Fe Cooking School.
• 11/2 lb. beef stew meat, pork or chicken, cut in 1/2 -in. pieces
• 1/4 c. oil
• 2 onions, diced
• 4 c. chicken or beef stock
• 2 tsp. salt
• 4 potatoes, cubed
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 3 c. chopped roasted green chiles
• 2 tbsp. cilantro, or more to taste
Directions
Brown meat in oil in large saucepan. Add onions and continue to cook until onions are brown on edges. Add stock and salt; bring to boil. Add potatoes and simmer 1 to 2 hours.
Add bell peppers and garlic. Cook for another 30 minutes. Add green chile and cilantro and cook another 15 to 20 minutes.
Variations: Add any or all, to taste: posole, pinto beans, corn, tomatoes, chipotles en adobo and crushed coriander seed.
CARNE ADOVADA
Serves 6 to 8.
Note: From "The Rancho de Chimayo Cookbook," by Cheryl Alters Jamison and Bill Jamison.
•8 oz. (about 25) whole dried red chile pods, preferably Chimayo or other New Mexico red, or ancho
• 4 c. water, divided
• 1 tsp. minced white onion
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 3 lb. boneless pork chops, trimmed of fat and cut into 1- to 2-in. cubes
• Lettuce and tomatoes, optional, for garnish
Directions
To prepare sauce: Preheat oven to 300 degrees. Break stems off chile pods and discard seeds. It is not necessary to get rid of every seed, but most should be removed. Place chiles in sink or large bowl, rinse carefully and then drain.
Place damp pods in 1 layer on baking sheet and roast 5 minutes in oven. Watch pods carefully so they don't burn. The chiles can have a little remaining moisture. Remove from oven and let cool. Break each chile into 2 or 3 pieces.
In blender, purée half of pods with 2 cups water. Pour liquid into large, heavy saucepan. Repeat with remaining pods and water.
Add onion, Worcestershire, oregano, salt and white pepper to chile purée and bring to boil over medium-high heat. Simmer 20 minutes, stirring occasionally. Mixture will be thickened, but should remain a bit soupy. Remove from heat. Set aside.
To prepare meat: In a large oiled baking pot with lid, pour enough sauce over bottom of pot to fully cover. Top evenly with pork cubes. Pour remaining sauce over pork. There should be more sauce than meat.
Cover pot and bake at 300 degrees until meat is tender and sauce cooks down, about 31/2 hours. Check meat after 3 hours. The carne adovada can be left uncovered for the last few minutes of baking if sauce seems watery.
Garnish with lettuce and tomato on side, if desired. Sauce can be made in advance and refrigerated for a day. The completed recipe can be refrigerated for up to 3 days. Add a couple tablespoons water before reheating in oven or top of stove.
RED CHILE SAUCE
Makes about 6 cups.
Note: From "The Rancho de Chimayo Cookbook," by Cheryl Alters Jamison and Bill Jamison.
• 1/2 lb. lean ground beef, preferably coarse ground
• 3/4 c. dried ground red chile, preferably Chimayo, or other New Mexico red, or ancho
• 1 tbsp. minced white onion
• 1 garlic clove, minced
• 1/2 tsp. Worcestershire sauce
• 3/4 tsp. salt
• 1/4 tsp. white pepper
• 4 c. water
• 2 tbsp. cornstarch, dissolved in 2 tbsp. water
Directions
Brown beef over medium heat in high-sided skillet until pink color is gone. Add chile, onion, garlic, Worcestershire sauce, salt and white pepper; stir to combine. Pour water slowly into skillet while continuing to stir. Break up any lumps of chile. Continue stirring sauce and when it is warmed through, add cornstarch.
Bring mixture to boil; reduce heat to simmer. Cook about 10 minutes, stirring occasionally. Completed sauce should coat a spoon thickly and not taste of raw cornstarch. If it becomes too thick, add more water.
Serve sauce warm with enchiladas, burritos or other dishes. Sauce is good for 3 to 4 days in the refrigerator and freezes well. When reheating, add a little extra water if needed.
Variation: To make vegetarian, omit beef, reduce salt to 1/2 teaspoon, use vegetarian broth instead of water and omit Worcestershire.
GREEN CHILE SAUCE
Makes about 6 cups.
Note: From "The Rancho de Chimayo Cookbook," by Cheryl Alters Jamison and Bill Jamison.
• 1/2 lb. lean ground beef, preferably coarse ground
• 4 c. water
• 2 c. chopped, roasted green chile, preferably New Mexico green or Anaheim, fresh or frozen
• 2 medium tomatoes, chopped or 1 c. canned crushed tomatoes
• 2 tsp. minced white onion
• 1 tsp. salt
• 1 garlic clove, minced
• 1/4 tsp. white pepper
•1/4 tsp. Worcestershire sauce
• 2 tbsp. cornstarch dissolved in 2 tbsp. water
• Additional salt and white pepper to taste
Directions
Brown beef over medium heat in high-sided nonreactive skillet until all pink color is gone. Add water, chile, tomatoes, onion, salt, garlic, pepper and Worcestershire sauce.
Bring mixture to boil, then lower heat and simmer 10 to 15 minutes. Add cornstarch mixture; cook 5 to 10 minutes more. Sauce should be thickened, but quite pourable, with no taste of raw cornstarch. Add additional salt and white pepper to taste, if needed.
Serve warm with enchiladas, burritos or other dishes. Sauce keeps 3 to 4 days in refrigerator and freezes well. When reheating, add a little extra water if needed.
Variation: To make vegetarian, omit beef, decrease salt by 1/2 teaspoon and omit Worcestershire.
