I wouldn't call it chili, guess it was some kind of stew,
great for the cold, rainy day.

I heated some beef and chicken broth in
a Dutch oven, then sweated together and added:

1 large sweet onion (very large--about 2 cups, chopped)
6 cloves minced garlic

When well softened, I added about 1 cup frozen green
hot hatch green chiles, chopped,

Then I cubed and browned 1 pork tenderloin
until WELL browned, added to the heated broth.

It seemed a bit thin so I added a 7 oz. can of chopped
mild green chiles, bit of cumin, and simmered till the
pork was tender. Tasted for seasoning. It needed a bit
of salt but it was certainly hot enough.

About 1/2 hour before dinner, I added a drained can of
black beans and baked some corn muffins.

It was a delightful meal, made more so because there's
enough left for two more meals.

gloria p

"Gloria P" > wrote in message
...
>I wouldn't call it chili, guess it was some kind of stew,
> great for the cold, rainy day.
>
> I heated some beef and chicken broth in
> a Dutch oven, then sweated together and added:
>
> 1 large sweet onion (very large--about 2 cups, chopped)
> 6 cloves minced garlic
>
> When well softened, I added about 1 cup frozen green
> hot hatch green chiles, chopped,
>
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender. Tasted for seasoning. It needed a bit
> of salt but it was certainly hot enough.
>
> About 1/2 hour before dinner, I added a drained can of
> black beans and baked some corn muffins.
>
> It was a delightful meal, made more so because there's
> enough left for two more meals.
>
> gloria p

yum yum yum yum

yum yum yum yum

yum yum yum yum
yum yum yum yum

Yum
Yum
Yum


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

"Gloria P" > wrote in message
...
>I wouldn't call it chili, guess it was some kind of stew,
> great for the cold, rainy day.
>
> I heated some beef and chicken broth in
> a Dutch oven, then sweated together and added:
>
> 1 large sweet onion (very large--about 2 cups, chopped)
> 6 cloves minced garlic
>
> When well softened, I added about 1 cup frozen green
> hot hatch green chiles, chopped,
>
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender. Tasted for seasoning. It needed a bit
> of salt but it was certainly hot enough.
>
> About 1/2 hour before dinner, I added a drained can of
> black beans and baked some corn muffins.
>
> It was a delightful meal, made more so because there's
> enough left for two more meals.
>
> gloria p

Ummm, yum. If you have just a little bit left after leftovers, make
burritos using cooked rice and the leftover whatchamacallit. Put some rice
in a tortilla and cover with the pork stuff, add cheese and whatever else
suits you. That's darn good too.
Janet

Janet Bostwick wrote:
> "Gloria P" > wrote in message
> ...
>> I wouldn't call it chili, guess it was some kind of stew,
>> great for the cold, rainy day.
>>
>> I heated some beef and chicken broth in

>>
>> It was a delightful meal, made more so because there's
>> enough left for two more meals.
>>
>> gloria p
>
> Ummm, yum. If you have just a little bit left after leftovers, make
> burritos using cooked rice and the leftover whatchamacallit. Put some rice
> in a tortilla and cover with the pork stuff, add cheese and whatever else
> suits you. That's darn good too.
> Janet
>
>

I had been planning to serve it with tortillas but didn't have any at
home so I made the muffins. At least one of the remaining meals will be
with tortillas.

gloria p

"Gloria P" > wrote in message
...
> Janet Bostwick wrote:
>> "Gloria P" > wrote in message
>> ...
>>> I wouldn't call it chili, guess it was some kind of stew,
>>> great for the cold, rainy day.
>>>
>>> I heated some beef and chicken broth in
>
>>>
>>> It was a delightful meal, made more so because there's
>>> enough left for two more meals.
>>>
>>> gloria p
>>
>> Ummm, yum. If you have just a little bit left after leftovers, make
>> burritos using cooked rice and the leftover whatchamacallit. Put some
>> rice in a tortilla and cover with the pork stuff, add cheese and whatever
>> else suits you. That's darn good too.
>> Janet
>
> I had been planning to serve it with tortillas but didn't have any at home
> so I made the muffins. At least one of the remaining meals will be
> with tortillas.
>
> gloria p

Cornbread?????


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

In article >,
"Dimitri" > wrote:

> "Gloria P" > wrote in message
> ...

> > I had been planning to serve it with tortillas but didn't have any at home
> > so I made the muffins. At least one of the remaining meals will be
> > with tortillas.

> Cornbread?????

I think that's what she said. At least, in my experience, corn muffins
are corn bread in muffin cups.

--
Dan Abel
Petaluma, California USA

Dimitri wrote:
>
> "Gloria P" > wrote in message
>
>>
>> I had been planning to serve it with tortillas but didn't have any at
>> home so I made the muffins. At least one of the remaining meals will be
>> with tortillas.
>>
>> gloria p
>
> Cornbread?????
>
>


Corn muffins with chopped chilis in the batter. They are yummy with
red chili and even better the next morning with scrambled eggs.

gloria p

Gloria P wrote:
> Dimitri wrote:
>>
>> "Gloria P" > wrote in message
>>>
>>> I had been planning to serve it with tortillas but didn't have any at
>>> home so I made the muffins. At least one of the remaining meals will be
>>> with tortillas.
>>>
>>> gloria p
>>
>> Cornbread?????
>>
>>
>
>
> Corn muffins with chopped chilis in the batter. They are yummy with
> red chili and even better the next morning with scrambled eggs.
>
> gloria p

Hi Gloria - You say they are better next morning with the scrambled
eggs. Did you do something other than just nuke them as a side item?

I'm always looking for new ideas on what to do with leftovers.

Bob

In article > ,
"Janet Bostwick" > wrote:

> "Gloria P" > wrote in message
> ...
> >I wouldn't call it chili, guess it was some kind of stew,
> > great for the cold, rainy day.
> >
> > I heated some beef and chicken broth in
> > a Dutch oven, then sweated together and added:
> >
> > 1 large sweet onion (very large--about 2 cups, chopped)
> > 6 cloves minced garlic
> >
> > When well softened, I added about 1 cup frozen green
> > hot hatch green chiles, chopped,
> >
> > Then I cubed and browned 1 pork tenderloin
> > until WELL browned, added to the heated broth.
> >
> > It seemed a bit thin so I added a 7 oz. can of chopped
> > mild green chiles, bit of cumin, and simmered till the
> > pork was tender. Tasted for seasoning. It needed a bit
> > of salt but it was certainly hot enough.
> >
> > About 1/2 hour before dinner, I added a drained can of
> > black beans and baked some corn muffins.
> >
> > It was a delightful meal, made more so because there's
> > enough left for two more meals.
> >
> > gloria p
>
> Ummm, yum. If you have just a little bit left after leftovers, make
> burritos using cooked rice and the leftover whatchamacallit. Put some rice
> in a tortilla and cover with the pork stuff, add cheese and whatever else
> suits you. That's darn good too.
> Janet

Add a bit of shredded lettuce to that and I'm so there. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article > ,
> "Janet Bostwick" > wrote:
>
>> "Gloria P" > wrote in message
>> ...
>>> I wouldn't call it chili, guess it was some kind of stew,
>>> great for the cold, rainy day.
>>>
>>> I heated some beef and chicken broth in
>>> a Dutch oven, then sweated together and added:
>>>
>>> 1 large sweet onion (very large--about 2 cups, chopped)
>>> 6 cloves minced garlic
>>>
>>> When well softened, I added about 1 cup frozen green
>>> hot hatch green chiles, chopped,
>>>
>>> Then I cubed and browned 1 pork tenderloin
>>> until WELL browned, added to the heated broth.
>>>
>>> It seemed a bit thin so I added a 7 oz. can of chopped
>>> mild green chiles, bit of cumin, and simmered till the
>>> pork was tender. Tasted for seasoning. It needed a bit
>>> of salt but it was certainly hot enough.
>>>
>>> About 1/2 hour before dinner, I added a drained can of
>>> black beans and baked some corn muffins.
>>>
>>> It was a delightful meal, made more so because there's
>>> enough left for two more meals.
>>>
>>> gloria p
>> Ummm, yum. If you have just a little bit left after leftovers, make
>> burritos using cooked rice and the leftover whatchamacallit. Put some rice
>> in a tortilla and cover with the pork stuff, add cheese and whatever else
>> suits you. That's darn good too.
>> Janet
>
> Add a bit of shredded lettuce to that and I'm so there. ;-d

I put thick shred cabbage in my last "whatchamacallit" :-) as well as
some soybeans and, and yolkless egg noodles. I usually just call it my
garbage stew since I put in any old thing in the veggie bin, or from the
freezer I want to to use up, and sounds like it would still taste good.

Bob

Gloria P wrote:

> I wouldn't call it chili, guess it was some kind of stew,
> great for the cold, rainy day.
>
> I heated some beef and chicken broth in
> a Dutch oven, then sweated together and added:
>
> 1 large sweet onion (very large--about 2 cups, chopped)
> 6 cloves minced garlic
>
> When well softened, I added about 1 cup frozen green
> hot hatch green chiles, chopped,
>
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender. Tasted for seasoning. It needed a bit
> of salt but it was certainly hot enough.
>
> About 1/2 hour before dinner, I added a drained can of
> black beans and baked some corn muffins.
>
> It was a delightful meal, made more so because there's
> enough left for two more meals.


I have all the makin's for this...thanx for the heads-up...you could add
most anything you want, it'd be good.


--
Best
Greg

In article >,
Gloria P > wrote:
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender.

Didn't browning them as you did cook them? Did you maybe mean you used
pork loin (not the tender)? Color me Curious. Sounds tasty, Gloria.

> gloria p

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>> Then I cubed and browned 1 pork tenderloin
>> until WELL browned, added to the heated broth.
>>
>> It seemed a bit thin so I added a 7 oz. can of chopped
>> mild green chiles, bit of cumin, and simmered till the
>> pork was tender.
>
> Didn't browning them as you did cook them? Did you maybe mean you used
> pork loin (not the tender)? Color me Curious. Sounds tasty, Gloria.
>



It did mostly cook the pork during browning, that's why I added it last
to the kettle. I simmered it for a while because I wanted to meld the
flavors. The pork turned out tender and not dry.

I've never had a bad piece of any kind of meat from Costco.

gloria p

In article >,
Gloria P > wrote:

> I wouldn't call it chili, guess it was some kind of stew,
> great for the cold, rainy day.
>
> I heated some beef and chicken broth in
> a Dutch oven, then sweated together and added:
>
> 1 large sweet onion (very large--about 2 cups, chopped)
> 6 cloves minced garlic
>
> When well softened, I added about 1 cup frozen green
> hot hatch green chiles, chopped,
>
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender. Tasted for seasoning. It needed a bit
> of salt but it was certainly hot enough.
>
> About 1/2 hour before dinner, I added a drained can of
> black beans and baked some corn muffins.
>
> It was a delightful meal, made more so because there's
> enough left for two more meals.
>
> gloria p

Y'know, that really sounds good! I don't have any frozen chiles, but I
do have some whole canned Hatch chiles. I've been in the mood for more
of that kind of stuff lately.

Thanks for posting this!

I still have at least 5 lbs. or so of dry black soybeans out in the big
'frige too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"Omelet" > wrote in message
news
> In article >,
> Gloria P > wrote:
>
>> I wouldn't call it chili, guess it was some kind of stew,
>> great for the cold, rainy day.
>>
>> I heated some beef and chicken broth in
>> a Dutch oven, then sweated together and added:
>>
>> 1 large sweet onion (very large--about 2 cups, chopped)
>> 6 cloves minced garlic
>>
>> When well softened, I added about 1 cup frozen green
>> hot hatch green chiles, chopped,
>>
>> Then I cubed and browned 1 pork tenderloin
>> until WELL browned, added to the heated broth.
>>
>> It seemed a bit thin so I added a 7 oz. can of chopped
>> mild green chiles, bit of cumin, and simmered till the
>> pork was tender. Tasted for seasoning. It needed a bit
>> of salt but it was certainly hot enough.
>>
>> About 1/2 hour before dinner, I added a drained can of
>> black beans and baked some corn muffins.
>>
>> It was a delightful meal, made more so because there's
>> enough left for two more meals.
>>
>> gloria p
>
> Y'know, that really sounds good! I don't have any frozen chiles, but I
> do have some whole canned Hatch chiles. I've been in the mood for more
> of that kind of stuff lately.
>
> Thanks for posting this!
>
> I still have at least 5 lbs. or so of dry black soybeans out in the big
> 'frige too.
> --
> Peace! Om
>
I processed my Anaheim chiles this weekend. I've got about a dozen packages
of frozen Anaheims now. I made chili (the soup) from all my runty
peppers -- Anaheim, jalapeño, banana and bell as well as used a lot of runt
tomatoes. Tasted pretty good although not traditional. I never even
thought about using rubber gloves -- I did, however, get to think about it
for the next 8 or so hours ;o} (Didn't do a darn thing for the arthritis in
my thumb, don't know why anyone thinks capsaicin is good for that pain)
Jalapeños this afternoon, I think I'll give them a spin in the food
processor -- whatever, gloves are at the ready.
Janet

In article > ,
"Janet Bostwick" > wrote:

> > Y'know, that really sounds good! I don't have any frozen chiles, but I
> > do have some whole canned Hatch chiles. I've been in the mood for more
> > of that kind of stuff lately.
> >
> > Thanks for posting this!
> >
> > I still have at least 5 lbs. or so of dry black soybeans out in the big
> > 'frige too.
> > --
> > Peace! Om
> >
> I processed my Anaheim chiles this weekend. I've got about a dozen packages
> of frozen Anaheims now. I made chili (the soup) from all my runty
> peppers -- Anaheim, jalapeño, banana and bell as well as used a lot of runt
> tomatoes. Tasted pretty good although not traditional. I never even
> thought about using rubber gloves -- I did, however, get to think about it
> for the next 8 or so hours ;o} (Didn't do a darn thing for the arthritis in
> my thumb, don't know why anyone thinks capsaicin is good for that pain)
> Jalapeños this afternoon, I think I'll give them a spin in the food
> processor -- whatever, gloves are at the ready.
> Janet

Ow. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
>
> In article >,
> Gloria P > wrote:
>
> > I wouldn't call it chili, guess it was some kind of stew,
> > great for the cold, rainy day.
> >
> > I heated some beef and chicken broth in
> > a Dutch oven, then sweated together and added:
> >
> > 1 large sweet onion (very large--about 2 cups, chopped)
> > 6 cloves minced garlic
> >
> > When well softened, I added about 1 cup frozen green
> > hot hatch green chiles, chopped,
> >
> > Then I cubed and browned 1 pork tenderloin
> > until WELL browned, added to the heated broth.
> >
> > It seemed a bit thin so I added a 7 oz. can of chopped
> > mild green chiles, bit of cumin, and simmered till the
> > pork was tender. Tasted for seasoning. It needed a bit
> > of salt but it was certainly hot enough.
> >
> > About 1/2 hour before dinner, I added a drained can of
> > black beans and baked some corn muffins.
> >
> > It was a delightful meal, made more so because there's
> > enough left for two more meals.
> >
> > gloria p
>
> Y'know, that really sounds good! I don't have any frozen chiles, but I
> do have some whole canned Hatch chiles. I've been in the mood for more
> of that kind of stuff lately.

Please note that the canned 'Hatch' chiles (in the yellow tins) don't
come from New Mexico. Those are California chiles, not grown in Hatch.
Somehow the company was allowed to claim the 'Hatch' name. Around here
the term 'chiles from Hatch' or 'chiles grown in Hatch' to get around
that.


>
> Thanks for posting this!
>
> I still have at least 5 lbs. or so of dry black soybeans out in the big
> 'frige too.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down."
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/home?tab=mq>
>
> Subscribe:

In article >, Arri London >
wrote:

> > Y'know, that really sounds good! I don't have any frozen chiles, but I
> > do have some whole canned Hatch chiles. I've been in the mood for more
> > of that kind of stuff lately.
>
> Please note that the canned 'Hatch' chiles (in the yellow tins) don't
> come from New Mexico. Those are California chiles, not grown in Hatch.
> Somehow the company was allowed to claim the 'Hatch' name. Around here
> the term 'chiles from Hatch' or 'chiles grown in Hatch' to get around
> that.

Will it make a big difference in flavor?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > Y'know, that really sounds good! I don't have any frozen chiles, but I
> > > do have some whole canned Hatch chiles. I've been in the mood for more
> > > of that kind of stuff lately.
> >
> > Please note that the canned 'Hatch' chiles (in the yellow tins) don't
> > come from New Mexico. Those are California chiles, not grown in Hatch.
> > Somehow the company was allowed to claim the 'Hatch' name. Around here
> > the term 'chiles from Hatch' or 'chiles grown in Hatch' to get around
> > that.
>
> Will it make a big difference in flavor?
> --
> Peace! Om

But of course New Mexico chiles are *orders of magnitude* better
than California chiles!

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > Y'know, that really sounds good! I don't have any frozen chiles, but I
> > > > do have some whole canned Hatch chiles. I've been in the mood for more
> > > > of that kind of stuff lately.
> > >
> > > Please note that the canned 'Hatch' chiles (in the yellow tins) don't
> > > come from New Mexico. Those are California chiles, not grown in Hatch.
> > > Somehow the company was allowed to claim the 'Hatch' name. Around here
> > > the term 'chiles from Hatch' or 'chiles grown in Hatch' to get around
> > > that.
> >
> > Will it make a big difference in flavor?
> > --
> > Peace! Om
>
> But of course New Mexico chiles are *orders of magnitude* better
> than California chiles!

I've not checked the origin of canned Hatch chiles. I suppose it'll be
on the can somewhere?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Gloria P wrote:
>
> I wouldn't call it chili, guess it was some kind of stew,
> great for the cold, rainy day.

Except for the addition of the black beans, it's very nearly a
traditional green chile stew. Leave off the black beans and use potatoes
instead. Chopped tomatoes are optional. Serve with sopaipillas or
tortillas.



>
> I heated some beef and chicken broth in
> a Dutch oven, then sweated together and added:
>
> 1 large sweet onion (very large--about 2 cups, chopped)
> 6 cloves minced garlic
>
> When well softened, I added about 1 cup frozen green
> hot hatch green chiles, chopped,
>
> Then I cubed and browned 1 pork tenderloin
> until WELL browned, added to the heated broth.
>
> It seemed a bit thin so I added a 7 oz. can of chopped
> mild green chiles, bit of cumin, and simmered till the
> pork was tender. Tasted for seasoning. It needed a bit
> of salt but it was certainly hot enough.
>
> About 1/2 hour before dinner, I added a drained can of
> black beans and baked some corn muffins.
>
> It was a delightful meal, made more so because there's
> enough left for two more meals.
>
> gloria p

In article >,
Sqwertz > wrote:

> On Mon, 05 Oct 2009 19:06:53 -0600, Gloria P wrote:
>
> > I wouldn't call it chili, guess it was some kind of stew,
> > great for the cold, rainy day.
> >
> > I heated some beef and chicken broth in
> > a Dutch oven, then sweated together and added:
> >
> > 1 large sweet onion (very large--about 2 cups, chopped)
> > 6 cloves minced garlic
> >
> > When well softened, I added about 1 cup frozen green
> > hot hatch green chiles, chopped,
> >
> > Then I cubed and browned 1 pork tenderloin
> > until WELL browned, added to the heated broth.
>
> You're doing this all backwards. You've done it remarkably well
> backwards, too.
>
> -sw <cringing - Somebody has to say it>

Hey, if it worked... <g>
Making stuff up as you go along often results in some otherwise reverse
engineered recipes!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

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