Green Chile Stew
When I came to New Mexico in 1971 I thought chile was a condiment, not a main course. Boy, was I wrong. In the fall when the chile harvest is ready all the stores set up chile roasting stations out in front. You select your bag(s) or red or green with the degree of heat you prefer and the attendent dumps the bag (fifty pounds of chile anyone?) into the mesh cage and sears the pods in a very hot flame. The buyers then take them home, and prepare the pods for the freezer. It's a long standing tradition and a standard part of many families fall activities.
Green chile stew is one of the many ways the chile is used. Below is one recipe; there are thousands of variations, so feel free to experiment.
Cube two pounds of meat, pork, chicken, beef, or whatever
Chop two onions
Chop three cups of green chile
Chop four cups of fresh tomatos, skins and all, or open two cans of stewed tomatos
Put the meat in a bag and shake with flour until coated, heat a couple tablespoons of oil in a pan and put the meat, chopped onions, and a mashed galic clove in to brown. When the meat and onions are browned, add the tomatos, chili, and two cups of water. Stir and then simmer for an hour or so. The flavor will develp over time, so it can be eaten when it is convenient. All the ingredients can be increased or decreased according to taste.
This website is for sale as part of the hot chile lovers collection. This is a collection of chile related domains that a passionate chili lover could use to build a nice side income from their love of chile.
Below are Ebay auctions for green chile items. There may be few or no items during the chile off season