Green Chile Stew/Sauce - Need a good recipe...
- John Cantrell
Someone at work today was giving away extra garden goods, so I have acquired a nice pile of Anaheims. I plan to roast and chop several just to eat along w/ whatever...but does anyone know of a good recipe/prep for traditional New Mexican Green Chile Stew or Sauce. Any help would be appreciated...thanks, John
2-3 pounds of pork shoulder or leg, cubed (throw the bone into the pot for extra flavor
2 large onions, chopped
several cloves garlic, minced
12-15 tomatillos, quartered
whole mess o' green chiles, roasted peeled and chopped
bottle of full-flavored beer
tsp. mexican oregano
T. ground cumin
a few whole allspice
water to cover
saute the onions and garlic in a little bit of oil. When translucent, add the remaining ingredients, except the salt. Braise on low heat until meat is tender, skimming any scum and adding water, if needed. (Maybe 1 1/2 to 2 hours). Add salt to taste. Serve with fresh chopped cilantro and warm tortillas. Que rico!
That definitely sounds like what I need!
My wife prefers beef exclusively over all meat - would that sub ok? Or do you have another suggestion for beef...
I thought of just pan searing some thin steak along w/ a (properly fried) sauce of roasted Anaheims, onion, garlic, mex oregano and either tomato or tomatillo...
re: John Cantrell
Traditionally in Mexican cuisine, pork is the meat for Chile Verde. In fact, on menus the meat does not have to be specified--Green Chile stew means pork. The tanginess of the tomatilloes and green chillies really work well with the subtle richness of the pork. The fuller flavor of beef is usually coupled with the heavier dried red chili flavor in Chili Colorado--again on menus no meat needs to be specified as Chili Colorado is assumed to be beef. I have had beef tongue stewed in a green chile and tomatillo sauce, which is very good, though the texture might be off-putting to some. I have also had dishes like enchilada suisa (sp?) where the green chili taste is paired with chicken and swiss style cheese.
And after Thanksgivings, I sometimes will turn the carcass and leftover turkey into a green chili stew with white beans (hey, we all get to be untraditional once in a while)and a hefty dose of cumin along with the chilies and tomatillo. This is not to say that a green chile stew with beef would be terrible--but it certainly would be untraditional, and ya gotta figure all those millions of Mexicans probably have some clue about what goes best with green chilies. Good luck!
Green chile goes very well with chicken--to make a chicken/green chile stew, though, dont simmer as long as pork stew, or youll overcook the chicken. Enchiladas Suisas are stuffed with boneless cooked chicken (braised, roasted or grilled), then napped with green-chile/tomatillo sauce and topped with queso fresco or jack cheese and a dollop of crema mexicana or sour cream. To make a simple green enchilada sauce, saute onion and garlic in a bit of oil, add fresh tomatillos and peeled green chiles and cover with chicken stock. Simmer until vegetables are tender, then puree. Add salt to taste. Dont forget to sprinkle with chopped fresh cilantro before serving.
I also love to grill ears of corn and poblano or anaheim chiles on the Weber kettle, then peel and chop the chiles, cut the corn kernels off the cob then mix the corn and chiles together and drizzle a bit of my homemade roasted garlic-lemon-flavored olive oil on it. This makes a great side dish with grilled pork tenderloin or chicken thats been marinated in mojo de ajo (citrus juice-garlic-cumin marinade).
Exactly...my original post was kind of seeking guidance on the New Mexico style chile (chili) stew, as opposed to a traditional Mexican dish.
But, I'm not snubbing, and definitely agree w/ everything you've said.
Sometimes, though, the verde can really go well w/ beef. For example, our favored topping for ribeyes straight off the grill is just a salsa verde...w/ the tomatillos, peppers (serranos) and garlic roasted, maybe a liiittle onion, minimal cilantro (love it, but I don't think it complements the beef flavor) and salt to taste.
I think the roasting of the ingredients makes for a rather earthy taste and actually ends up complementing the flavor of the grilled beef...especially if you leave all the nice chunks of charred flesh from the vegetables on. Try it...it's quite tasty!
While I will generally lean toward the traditional pairings, my wife doesn't care - - as long as it tastes good!!!
and speaking of Chile Colorado, I wouldn't mind seeing anyone's variation of this dish. There is a restaurant that we go to that has an awesome version of this dish that my wife always orders (I always get the Verde) it's much more deep and varied from what I've encountered elsewhere - - seem to be hints maybe of beer at times, possibly a broth-richness, very light canela overtones...it's quite intriguing!)
When I make Colorado I tend to use a mixture of about 3:2:1 (number of chile-wise, not volume-wise) of guajillos, anchos and arbols. Add garlic, onion, mex oregano, the chile's soaking liquid (if not bitter) and a small amount of roasted tomato ocassionally.
I've tried to recreate this restaurants version and have nooooooo luck at all. If anyone has anything in their repetoire (sp?) that may sound similar to this let me know....thanks for the response!
Here's one for basic green chile sauce from Huntley Dent's "The Feast of Santa Fe". I highly recommend the book. There are quite a few green chile recipes in it.
For 2 generous cups:
2 tablespoons oil
1/4 to 1/2 small onion -- chopped
1 large garlic clove -- chopped
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 1/2 cups pork or chicken broth
1 cup from 10 to 12 Anaheim or poblano chilies, roasted, peeled
1 cup canned green chilies -- (8 ounces) chopped
1/4 teaspoon oregano
1/2 teaspoon salt
2 teaspoons jalapenos (optional) -- chopped
Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the onion and
garlic, cover and cook over low heat for about 5 minutes to wilt the
onions. Check halfway through to make sure they are not browning. Raise the
heat to medium again, stir in the flour, cumin and black pepper, and cook
stirring, for 2 minutes to cook the rawness out of the flour. The onions
will tend to ball up into clumps, but that does not matter. When the
onion-flour mixture just begins to color, remove pan from heat and
gradually pour in the broth, stiring constantly to prevent lumps. Add all
the remaining ingredients. Return pan to heat and bring to the boiling
point, then cover and simmer over low heat for 30 minutes stirring
occasionally. The finished sauce should be thick enough to nap a spoon. The
basic sauce is now ready to use or to store in the refrigerator. It keeps
well for a week or so, but a skin will form on the cooled sauce, and when
cold it will almost solidly congeal. All can be made right again by
reheating the sauce as you need it. This chile verde is warming but not
nearly so hot as almost every native New Mexican likes it. For a hotter
sauce, add the optional chopped jalapenos at the same time as the mild
chilies go in. The upper limit to how hot chile verde can be has yet to be
determined, but I am nearly positive that no one is reputed to make their
entirely with jalapenos.