Millies Fresh Green Chile Recipes

GREEN CHILI ENCHILADA SAUCE, MILLIE'S

Steps:

• 1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
• 2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
• 3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
• 4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
• 5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
• 6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
• 7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.

HOW TO PREPARE A FRESH GREEN CHILI

Steps:

• Rinse and drain chilies.
• Make a steam vent in each by using a toothpick or an ice pick.
• Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
• Roast chilies, turning them frequently until they are uniformly blistered.
• Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
• Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
• The chili is now ready for freezing or to use in any recipe.
• Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

MILLIE SANTILLANES' CHILE CARIBE

Steps:

• 1. To make Chile Caribe (uncooked red chile purée): Red chiles are air-dried and should be dusted before using. A clean damp cloth does the job. Pull out and discard the woody stems of the chile pods and remove the seeds. If you wish, you may also remove the veins. However, the veins add authority [translation: flavor and heat] to your chile. It's a matter of preference. Soak the chiles in warm water for 1 hour. Put half of the chiles, two cloves of garlic and 1-1/2 cups of water in blender. Blend until it is a thick purée. Set aside and repeat process with the rest of the ingredients. Put purée through a fine strainer or food mill to remove any stray seeds and bits of skin. You may add dried oregano and/or finely chopped cilantro (fresh or dried) if you wish.
• 2. To make Salsa de Chile Colorado (cooked red chile sauce): In heavy saucepan or skillet, melt lard or heat oil. Add flour, stirring until smooth. With a whisk, add water until it reaches the consistency of a gravy. Add all of the Chile Caribe (uncooked red chile purée) you made in Step 1 and simmer gently for 10 minutes. If too thick, add additional water. This cooking process keeps the purée from separating. This sauce is used almost like a gravy to top many New Mexico dishes such as enchiladas and smothered burritos. When you order New Mexico food, you'll be asked red or green? This is red and green chile sauce is green. The third option, both sauces, is called Christmas.
• 3. To make an optional Salsa de Chile Colorado con Carne (red chile with meat sauce): Sauté meat until browned. Add Salsa de Colorado (red chile sauce) you made in Step 2 and simmer approximately 30 minutes until meat is tender. Season to taste.
• 4. My favorite option is Carne Adobada (marinated red chile meat): Marinate cubed pork overnight in prepared thick red chile sauce (that you made in Step 2 above). Simmer slowly in heavy skillet for at least 2 hours. Variation: Pork may be sliced instead of cubed (this is my preference). It may also be baked in a covered baking dish in a 325° oven for 1 to 1-1/2 hours until done.