Friday, October 22, 2010

Green Chile

I know I promised wedding posts, and I'm working on it - although at this point, I'm sure you're so saturated with my wedding that you can't wait to get it over with and move on to what? Christmas cookies?

Soon enough my friends. But for now, what can cure my threatening head cold and flavor every ice cube in my fridge by sheer power of proximity? Oh, it is green chile season.

Photo from Flash in the Pan
For those of you who did not grow up anywhere near the southwest and think I'm referring to jalapenos, I'm sorry. For those of you still living in an area where road-side stands are perfuming the highways, count yourselves lucky and pick up an extra bushel for me.

Nothing could be more fall than the smoky heat of roasted green chiles - and how lucky am I that D. brought a massive cooler-full back from his trip to NM last week.

So here are two of the many green chile recipes we will be trying out over the next few months. Although they are also excellent on a sandwich or a drive-thru burger.

Green Chile Dip
1c. cream cheese
1c. sour cream
10 roasted green chiles, skinned, seeded & chopped
garlic powder, salt & pepper to taste (you could also use 1-2 cans of hatch green chile)

There are two ways to go about this dip.
1. Chop up the chiles and mix them with the other ingredients - eat!
2. Put the chiles and half of the sour cream into a food processor or blender. Process and then fold in cream cheese and remaining sour cream. Season - eat!
The second method makes for the most flavorful dip. Let it sit overnight in the fridge and it's even better the next day.

Green Chile Pork
1 1/2 lbs. pork (the original recipe called for shoulder or butt our grocery had neither so we used tenderloin)
Salt & Pepper
2 c. water
1c. chicken stock
2 cloves garlic
1/2 bunch cilantro, stems removed
3/4 lb. tomatillos - husks removed
7 roasted green chiles, skinned & seeded & chopped
Shredded Mexican Cheese

This is a little involved for a weeknight, but definitely worth your while!

Cut the pork into 1" cubes, season with salt and pepper and brown in a little bit of canola oil in a large skillet or dutch oven. Depending on the size of your skillet, you might do this in batches so pork isn't too crowded to brown.

In a separate sauce pan, bring water and chicken broth to a boil. Add cilantro, garlic and tomatillos - all whole. Boil until tomatillos are tender, depending on size 5-10 minutes. Drain off the liquid and put the vegetables into a food processor or blender. Puree until the consistency of a light gravy (you may need to add a little more chicken broth).

Add pureed tomatillo sauce and chopped green chiles to browned pork. Stir well and reduce heat to medium-low. Simmer, uncovered for 25-30 minutes to allow flavors to meld. 

Serve with tortillas, lime, cheese and sour cream!

If you're in the neighborhood and need some chile, stop by, our freezer is stocked!