Mochomos (from Chihuahua)
Peppered Wild Rice with Cheese
Pollo Chiapasqueno

Request From: Living in TX as I do, it is only
once each year that we are able to buyhatch chilles from New Mexico. And
so we bought one bushel roasted and somefresh ones for the freezer, which
in the past have kept very well. The problemis, we need some recipes other
than Green Chille Stew. Could anyone help usout, please, as the stew gets
old after awhile, and the only other thing we'vedone with them is to stuff
them w/soft cheese. Need ideas. Thanks.Jessica


Here are some ways to use your peppers. Also, Google Salsas and get a ton
of salsa recipes.

Mochomos (from Chihuahua)

1 1/2 pounds lean pork meat
4 avocados
2 onions
2 tablespoons oil
2 tomatoes
1 serrano chili or New Mexico red chili
4 sprigs cilantro
1 small head lettuce
1 tomato for garnish

Cook the pork with 1 onion in a small amount of water until the meat is
very tender and the water has evaporated. Shred the meat very fine and fry
in
the oil until it resembles golden brown threads. Place in the center of a
platter. Surround with guacamole and garnish with lettuce and tomato
slices
and lime wedges.

Guacamole:

Mashed the skinned avocados. Skin and mash the tomatoes. Chop the onion,
serrano chili and cilantro. Combine all ingredient and season with salt.



Peppered Wild Rice with Cheese

3 cup wild rice, cooked
2 cup sour cream
1/4 cup green onions with tops, chopped
1/2 tsp. salt
1/4 tsp. ground cayenne pepper
1/2 lb. Monterey Jack cheese
1/4 lb. very sharp cheddar cheese
2 Jalapeno pepper*, chopped, stems removed
1 Habanero pepper, chopped, stems removed
butter
May substitute 4 New Mexico Red peppers for Jalapenos.

Mix everything, except the rice.
Spray a casserole pan with Pam.
Put a layer of rice, then a layer of cheese mixture.
Dots of butter and layer of cheese on top.
Bake at 350 degrees about 30 minutes.



Pollo Chiapasqueno

3 Tbsp corn oil or lard
1 frying chicken, cut up, patted dry
2 large onions, sliced medium thick
2 large garlic cloves, sliced in strips
8 fresh Red New Mexico chiles, trimmed, seeded, cut in lengthwise strips
3 fresh Anaheim, poblano or pasillas, roasted and peeled
1/4 tsp oregano
1/4 tsp ground cumin
salt to taste
2 large fresh tomatoes, peeled and quartered


In a large, heavy 12-inch skillet, heat the oil over a medium-high flame.
Add the chicken pieces and brown them quickly on both sides (about 10
minutes per side).
Transfer the pieces with a slotted spoon to a large, heavy casserole,
letting the oil drain back into the skillet.
Add the onion, garlic, chiles and peppers to skillet.
Lower the heat to medium, and saute briefly, tossing the vegetables with
the oil to wilt them (about 5 minutes).
Remove them with slotted spoon to the casserole, draining off most of the
oil.

Add to the casserole oregano, cumin and salt to taste and simmer, partly
covered, for about 40 minutes.
After the first 10 minutes, when the peppers are somewhat limp, taste a
piece of the hot chile to determine whether or not it is really hot.
If it is too mild, add additional slivered chiles to taste.
When the chicken is half-cooked, turn the pieces, stir the vegetables, and
add tomatoes if you are using them. Continue cooking , stirring
occasionally, until chicken is tender.

The chicken is done when you prick the dark meat with a fork and the
juices
run clear and golden.
Carefully taste the liquid for seasoning and spiciness.
Serve with warm tortillas and a cool green salad.
Makes 4 servings.
--
William Barfieldsr


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