Long Whole GREEN CHILES Help
I was given a restaurant size can of long whole green Anaheim chiles ... I'm guessing 64 to 72 ounces.
My problem is how to use them. Does anyone out there have a recipe using whole chiles?
I assume that since the chiles were canned that they are quite limp. Have the chiles had the skins removed?
Chile rellenos are possible with skinned chiles.
Chopped chiles could be used in cornbread or in frittatas. They could also be used in a variety of stews. Although I do not use beans in my chili, I do use chiles in my bean soups which are like minestrones.
I don't have much experience with Anaheims because they are too mild for me. The chiles that I grow and use are smaller and some are thinner. These are Kung Pao hybrids, cayennes, jalapenos, serranos, 2 cultivars of habaneros. All of there are much more pungent than Anaheims.
Chile verde is one possibility. It's usually made with green New Mex chiles, but I made it with Anaheims a couple of weekends ago. I used up seven fresh, roasted Anaheims for a batch of 4-5 servings Though most recipes call for simply chopping the chiles, I blended them with the tomatillos, and got a great, thick stew. They are mild, so if you want more heat, as I did, I added some leftover poblanos to the blender jar. If you google 'chile verde' you'll find a number of recipes. And if you have the freezer space, it should keep well.
If you do go for the blender trick, make sure you remove the seeds from the chiles beforehand, or strain the mixture from the blender. If the chiles have skins, the strainer will help remove the bigger bits, too.
By 'chile verde', do mean what my old roommate in Colorado used to make and call 'green chili'? It had a chix stock base and had sounded like what you are describing. Anna's Taquria(sp?), (Boston area)offers something with big chunks of falling-apart-pork in a sauce not unlike what I remember, but is somehow quite different. Although I have never really looked for a recipe, I am suddenly remembering how fantastic it was and am craving it terribly. I remember eating it like a dip, but do you also eat it like regular chili in a bowl with a spoon?
Hi. Yes, same kind of thing. I've had 'bowls of green' when I have been out your way (New Mexico), but I'd never tried it at home, because we didn't have fresh chiles. But after looking at a couple of recipes by accident, I had to go for it, using the Anaheims.
I've never eaten it as a dip, but out of bowls, like 'chili'. Usually with good flour tortillas on the side.
I like heat in foods, but there's something about those New Mex chiles that really is great. I may have to cook up some 'bowls of red' this week now!
make corn bread or muffins and add some (chopped) into the batter.
also was thinking a mexican casserole with lots of beans, shredded pork, corn, chipotle in adobo, the peppers and some cheese. make up a big batch, divide and freeze.
a baked egg or rice casserole with tomatoes, sliced potatoes and goat cheese.
if it were me, i'd first divide the can into "home-size" portions and freeze them, so i could use them over months, rather than all at once. they're already really soft, so freezing won't hurt the texture.
Yes, BFP has received care packages of Hatch chilis in the big cans (the size of the big cans of tomatoes) and we divided them into smaller portions and froze them for later use with no problem. My memory is that a snack-size zipper bag held three or four whole chilis nicely, which was just about right for most recipes. He makes both a green chile (chicken) stew, as referenced above by naughtywaitress, and a hamburger stew with green chile.
Actually, my green chile stew has ground pork in it, although one could make it with hamburger, I suppose.
Brown a couple pounds of ground pork, two or three cloves of garlic (crushed) and a couple of medium-to-large onions (chopped) in a dutch oven or stock pot, drain the fat and add a couple quarts of chicken stock. (A quart of chicken and a quart of beef is also acceptable, and I suppose you could go all beef if you were in fact making it with hamburger.) Bring to a boil and add about a pound of cubed potatoes, a bay leaf, a teaspoon of cumin and chopped green chile to taste. Now, for me, this usually ends up being about a cup, but green chile is extremely variable in its heat level and also, you may want to work up to that level of heat. Start with about a third to a half-cup of chopped chile, and taste after it's simmered for about 10-15 minutes. You may want more, you may not. Simmer until potatoes are tender, remove bay leaf, add salt to taste and serve with tortillas.
Leftovers are good on top of enchiladas: to be truly New Mexican, put a sunny-side-up fried egg on top of each plate of enchiladas.
Just fyi for those who might not know, my post above is referring to chile verde, which as I'm sure many folks posting on this one know, is different than green chile stew. Both equally tasty though.