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Steve House
 
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Here's a recipe that I've made and liked, was well received.

Borrowed from Cocinas de Neuvo Mexico cookbook from the Public Service
Company of New Mexico

Guisado de Chile Verde (Green Chile Stew)
Yield: 6 servings Cooking Time: Approximately
Temperatu Medium, Low 1 hour
Freezes Well

2 pounds pork, venison, or beef, cubed 3 cups tomatoes
1/4 cup flour 2 cups water
2 tablespoons shortening 1/2 teaspoon garlic powder
2 large onions, chopped 2 teaspoons salt
3 cups chopped green chile

1. Dredge the meat in flour. Place the shortening in a heavy skillet
and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low
heat for 1 hour.
When I've made it I also added some carrots

Serve with pinto beans, warm tortillas and honey

Steve House

"John Droge" > wrote in message
ink.net...
>
> "jw" > wrote in message
> ...
> >
> > "Tuffchett" > wrote in message
> > ...
> > > Are you old enough to remember La Hacienda in Old Town?
> > > I use to cook there in the 70's I worked the line and was the
> > > Sopapilla Maker in this booth they had right next to the kitchen.
> > > Burned my hands alot in that smoking little room. Enchiladas were
> > > rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
> > > or both, stacked, Whith red or green chilli.
> > > I still keep red and green chilli in the fridge ALL the time. I put

> > it
> > > on everything. Never going to give up my chilli. Never.
> > > David

> >
> > David,
> > Two of the best "eating" years of my life were spent in the service at
> > Sandia Base in the mid-60's. I had never eaten any "Mexican" food
> > before that time. Needless to say I fell in love with New Mexican
> > style dishes. My fondest memories are the Sopapilla and the Green
> > Chilli. The oldtimers on the base loved to catch the newbie with "You
> > better order the green because it's not as hot as the red." We spent
> > a lot of time in a little place -- and bear in mind my memory is not
> > what it use to be -- called Jotters. If I recall it was a drive-in on
> > of the main streets. I have ask on occasion if the place still
> > existed but noone remembers Jotters. We would stop in after enjoying
> > the Albuquerque night life -- the Hitching Post and a bar downtown
> > that was the roughest bar I've ever been in and I grew up in the PA
> > coal mining area -- and have a bowl of Green Chilli stew.
> > My question is -- was the name Jotters? If not what was the name of
> > the drive-in eating places in the downtown area in the 60's. If I
> > thought that Jotters still existed I would change my travel plans this
> > fall.
> >
> > JW
> >

> Say with you guys all familiar with NM do any of you have a good recipe

for
> Green Chile Stew?. There used to be a place on Sante Fe here in Denver

that
> had what the called "New Mexico Style", it was basically meat green chiles
> and potatoes in a pretty watery sauce that I liked a lot. It's gone now

and
> my attempts at duping have been disappointing.
> John
>
>