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Fresh Roasted Chiles
I have just finished roasting 2 bushels of fresh chilies on my barbeque
grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly Ancho's, my favorite. I added mesquite wood chunks to the coals and they smelled like heaven when roasting. After this post I will commence with the peeling process. Tomorrow, the gigantic stock pot goes on the stovetop for the preparation of Chili Verde con Puerca. I will, of course, save some chilies in the freezer for other dishes to be made on another day. I think 16 or 18 quarts of Green Chili with Pork ought to be sufficient for awhile, lol. I have posted the recipe here before, but if any of you want it again, please ask and ye shall receive. Ahhhhhhhhhh, life is good. misschef |
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Fresh Roasted Chiles
I see you froze, chilies, I assume you chop them while frozen and go from
there? How much *pungence* do they lose whilst frozen? "Misschef" > wrote in message nk.net... > I have just finished roasting 2 bushels of fresh chilies on my barbeque > grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly > Ancho's, my favorite. I added mesquite wood chunks to the coals and they > smelled like heaven when roasting. After this post I will commence with the > peeling process. Tomorrow, the gigantic stock pot goes on the stovetop for > the preparation of Chili Verde con Puerca. I will, of course, save some > chilies in the freezer for other dishes to be made on another day. I think > 16 or 18 quarts of Green Chili with Pork ought to be sufficient for awhile, > lol. > I have posted the recipe here before, but if any of you want it again, > please ask and ye shall receive. Ahhhhhhhhhh, life is good. > > misschef > > |
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Fresh Roasted Chiles
On Mon, 20 Oct 2003 22:14:57 GMT, "Misschef" >
wrote: >I have just finished roasting 2 bushels of fresh chilies on my barbeque >grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly >Ancho's, my favorite. I don't know Pueblos and, to me, Anchos are dried Poblanos. Did you roast dried chiles, or are they something else? > I added mesquite wood chunks to the coals and they >smelled like heaven when roasting. Sounds great -- I'll bet you drove the neighbors crazy with the wonderful aroma! >I will, of course, save some >chilies in the freezer for other dishes to be made on another day. Do you know that you don't have to peel the ones you freeze until you thaw them. I think they're even easier to peel that way, and you don't have that extra work to do now. David, just back from New Mexico with a stash of my own |
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Fresh Roasted Chiles
"Brent Eamer" > wrote in message ... > I see you froze, chilies, I assume you chop them while frozen and go from > there? > How much *pungence* do they lose whilst frozen? <snip> I usually chop them after thawing, but I bet chopping when frozen would work, too. I have not found that they lose any "pungence". If they do, it is marginal. misschef |
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Fresh Roasted Chiles
"David Wright" > wrote in message ... <snip> > I don't know Pueblos and, to me, Anchos are dried Poblanos. Did you > roast dried chiles, or are they something else? Pueblos are a medium-hot variety and I believe they are grown in Colorado (Maybe near Pueblo, Colo, lol?). They may be called a different name elsewhere, but I have always called them Pueblo's. They look almost exactly like Anahiems, about 6-8 inches long, but the heat factor is substantially more. I grew up in Colorado and now live in Florida. Back then everyone seemed to refer to the fresh Poblanos as Anchos and I guess that habit stuck with me. You are absolutely right, David, Anchos are dried Poblanos. I can see where there is a misrepresentation on my part, sorry. I did roast Poblanos. As a matter of fact, when I was at the open air market in Colorado buying the chilies I asked for a half bushel of Poblanos and pointed to the ones I wanted. The 2 fellas there that were selling and roasting them there spoke only a little English and I speak only a little Spanish. They quieried "Anchos, Senora"? I said "No, Poblanos, por favor". They said, "Anchos, Senora". (pointing at the Poblanos) I thought "whatever, just bag em' up". > > I added mesquite wood chunks to the coals and they > >smelled like heaven when roasting. > > Sounds great -- I'll bet you drove the neighbors crazy with the > wonderful aroma! My closest neighbor stopped by and asked what I was grilling. I told her all about the "wonderful world of chilies" and she was fascinated. She said she'd be right over when the Green Chili was finished, lol. (I gave her a bowl when I got done cooking it, she loved it!) > >I will, of course, save some > >chilies in the freezer for other dishes to be made on another day. > > Do you know that you don't have to peel the ones you freeze until you > thaw them. I think they're even easier to peel that way, and you don't > have that extra work to do now. Really? I have always wondered that, but have never tried it. I have only ever heard it said that you should peel them after steaming them freshly roasted. I usually roast chilies in large quantities and didn't want to risk it in case it didn't work. Thanks, David! That will cut down that first day's workload a lot. <snip> One more thing......Anyone know where I can order chilies online? I've done a Google search (albeit, not an extensive one)and can't find any. The market in Colorado said they don't ship. I know the growing season is pretty much over, at least in Colorado, but I would love to be able to get them without flying to Colorado myself and bringing them back on the plane. The ONLY chilies I seem to be able to find here are on the grocery store shelf in those little bitty cans. I would need 172 cans to make a pot of chili !!! Thanks......misschef |
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Fresh Roasted Chiles
On Wed, 22 Oct 2003 18:20:54 GMT, "Misschef" >
wrote: >Pueblos are a medium-hot variety and I believe they are grown in Colorado >(Maybe near Pueblo, Colo, lol?). They may be called a different name >elsewhere, but I have always called them Pueblo's. Yessss! See below. >They look almost exactly >like Anahiems, about 6-8 inches long, but the heat factor is substantially >more. IIRC, Anaheims are based on seeds that came from New Mexico and were planted in Orange County, Calif., by either Mr. Anaheim, a local rancher, or by Mr. Ortega, the county sheriff (depending on which story you find.) I think they're milder because the growing conditions aren't as stressful as those in NM-CO. >Thanks, David! That will cut down that first >day's workload a lot. > Hey, you're welcome. I just put my freshly-roasted chiles into a freezer bag to let them steam a little while, then pop 'em into the freezer. >One more thing......Anyone know where I can order chilies online? I've done >a Google search (albeit, not an extensive one)and can't find any. I googled on "pueblo chile colorado" and got this as the first hit: <http://www.mirasolchile.com/> Cool site, and it looks as if they still have some green chiles. When we drove through Hatch, NM, last Wednesday on the way home, we saw one stand open. It' almost over, and I'm a little surprised there still are some as far north of Pueblo. I didn't cook as enthusiastically as you did after getting home, but I did make a fine pot of posole with some of the frozen nixtamal we bought, as well as fresh chiles. Real comfort food! David |
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Fresh Roasted Chiles
"David Wright" > wrote in message ... <snip> > I googled on "pueblo chile colorado" and got this as the first hit: > <http://www.mirasolchile.com/> Cool site, and it looks as if they > still have some green chiles. Thanks, I'll check it out. But, alas, my freezer is full right now. Couldn't get a toothpick in there if I tried, lol. I will keep this site in my files and refer to it next season. > When we drove through Hatch, NM, last Wednesday on the way home, we > saw one stand open. It' almost over, and I'm a little surprised there > still are some as far north of Pueblo. I, too, was surprised to see fresh chilies this late in the year. Me thinks the mild fall in Colorado so far has helped. > I didn't cook as enthusiastically as you did after getting home, but I > did make a fine pot of posole with some of the frozen nixtamal we > bought, as well as fresh chiles. Real comfort food! YUM! misschef |
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Fresh Roasted Chiles
"Misschef" > wrote in message hlink.net... > > I googled on "pueblo chile colorado" and got this as the first hit: > > <http://www.mirasolchile.com/> Cool site, and it looks as if they > > still have some green chiles. > > Thanks, I'll check it out. But, alas, my freezer is full right now. Couldn't > get a toothpick in there if I tried, lol. I will keep this site in my files > and > refer to it next season. P.S. Ya got me going here, David. I googled again and found a site to get large cans of whole green chilies in the off season. (not NEAR as good as fresh, but when you can't get em...........) Like I said, I can't find anything other than the "microscopic" size here. Here's the site if anyone else is as unfortunate as I and lives in a place where green chilies are about as common as a snowstorm during July in south Florida. http://www.mexgrocer.com/14980.html |
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Fresh Roasted Chiles
On Mon, 20 Oct 2003 22:14:57 GMT, "Misschef" >
wrote: >I have just finished roasting 2 bushels of fresh chilies on my barbeque >grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly >Ancho's, my favorite. And no posted invitations? Golly, I'm envious. Best wishes for a fragrant and flavorful winter! [I sometimes dream of Casa Luna's pepperoni and green chile pizza. Now, older and wiser, I'd ask them to leave off the pepperoni and add more chile.] |
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Fresh Roasted Chiles
On Wed, 22 Oct 2003 18:20:54 GMT, "Misschef" >
wrote: >I grew up in Colorado and now live in Florida. Back then everyone seemed to >refer to the fresh Poblanos as Anchos and I guess that habit stuck with me. I grew up in Northern CA where they call pablanos, "pasillas" (which are a completely different animal). -sw |
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Fresh Roasted Chiles
"Frogleg" > wrote in message ... > And no posted invitations? Golly, I'm envious. Best wishes for a > fragrant and flavorful winter! C'mon!!! Green Chili for everyone!! (well, almost everyone...Ha-Ha) Mariachi's may be difficult, but I'm sure I can arrange "piped-in" music. The tiki torches will be lit and strategically placed. The plywood hurricane window covers can be pulled out of the shed and used as a temporary dance floor. The cervesa and tequilla will flow freely, as will the laughter. Bring your favorite Mexican dish! Mi Casa, Su Casa......... Misschef > [I sometimes dream of Casa Luna's pepperoni and green chile pizza. > Now, older and wiser, I'd ask them to leave off the pepperoni and add > more chile.] |
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Fresh Roasted Chiles
"Misschef" > wrote in message hlink.net... > > "Frogleg" > wrote in message > ... > > And no posted invitations? Golly, I'm envious. Best wishes for a > > fragrant and flavorful winter! > > C'mon!!! Green Chili for everyone!! (well, almost everyone...Ha-Ha) > Mariachi's may be difficult, but I'm sure I can arrange "piped-in" music. > The tiki torches will be lit and strategically placed. The plywood hurricane > window covers can be pulled out of the shed and used as a temporary > dance floor. The cervesa and tequilla will flow freely, as will the > laughter. > Bring your favorite Mexican dish! > > Mi Casa, Su Casa......... Misschef > > > [I sometimes dream of Casa Luna's pepperoni and green chile pizza. > > Now, older and wiser, I'd ask them to leave off the pepperoni and add > > more chile.] ....or substitute chorizo! Jack > > |
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