Kathy Pitts New Mexico Chili
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I don t have a real recipe for New Mexico-style chile,
although I do make it occasionally when I manage to
drag home more fresh Anaheim or Poblano chiles than I
can dispose of otherwise. (Kroger s sometimes has BIG
bags of them for 99 cents a bag ;-)
What I do is first roast the chiles (either in the
broiler or -- better -- over charcoal). The number of
chiles I use depends on the size/heat of the chiles,
and can range from 2-3 to 10 or more. If the chiles
are really hot (it happens sometimes, even with
Anaheims), I ll also add 3-4 roasted green bell
peppers to give the dish the required pepper taste
without rendering it inedible by anyone without an
asbestos esophagus.
After the chiles have cooled a bit, I peel and seed
them, and cut them into coarse dice. I sometimes (not
always) will also roast/peel 5-6 tomatoes to place in
the chiles, but tomatoes are optional in this dish,
and I usually don t use em.
Next, cut up 3-4 pounds of lean boneless pork (beef is
sometimes used, but isn t as good in this dish, IMHO,
and I would imagine lamb would be very good here
indeed).
Coat the meat in seasoned flour, and brown it in hot
lard. Remove from the pan and set aside. Toss a
couple of chopped onions into the pot, along with a
clove or two of garlic. When the onions are golden, I
add enough flour to make a roux, and cook until the
roux is light brown.
I then add chicken broth to make a fairly thin gravy,
the pork, chiles, tomatoes (if used), and season the
dish with cumin and Mexican oregano.
Simmer for a couple of hours, until the pork is tender
and the flavors have blended. The end dish should
have a pronounced green chile/pepper flavor and be the
consistancy of a thick stew. It s very good by
itself, or as a filling for burritos/soft tacos, and
is wonderful reheated the next morning and served as a
side dish with scrambled eggs for breakfast. Wes, for
some bizarre reason, likes it over rice...
Sorry for the inexact recipe/directions. I learned to
make this dish from an ex-neighbor who was or mixed
Hispanic/Native American ancestry, and never QUITE got
around to rendering her directions into a real recipe.
(She served the dish with fry bread, and a pot of
white beans on the side -- have no idea whether this
was traditional or simply the way she liked it.)
Kathy in Bryan, TX
Servings:
1
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