Green chile is a staple in many southwest and Mexican homes and there are numerous ways to prepare it. I prefer it as simple as possible, right from the roaster at the farmer’s market then peeled and sprinkled with salt. When we lived in Flagstaff, the farmer’s market brought in Hatch green chilies every summer and I would become almost hypnotized standing by the roaster. Few things smell better to me than roasting chilies and I will eat them until I’m sorry that I ate so many.
Green chilies go into a myriad of dishes at our house: salsa, on baked potatoes, with eggs, on beans, in soups and stews, on pizza, along with meats and vegetable dishes and alone sprinkled with a touch of salt.
A bowl of green chile is a popular way to eat it:
6-12 roasted, peeled and deseeded green chilies
1 onion, chopped *3 cloves of garlic, minced
1 lb lean pork, elk or venison, cubed (although pork—an Old World animal--is the most popular)
1/2 *lime juice
1-1/2 cups vegetable or turkey stock
Salt to taste
black pepper to taste
*1 T olive oil
Optional:
Chopped potatoes
Hominy
Heat 1T olive oil in heavy bottomed soup pot over medium heat
Add green chile, onion, garlic, and spices to frying pan and stir. Add meat and stir then add lime juice.
Add stock until the meat is covered. Bring to a boil and reduce heat until simmering. Cover for 30 minutes.
Stir occasionally to ensure nothing sticks to the pan. After 30 minutes, add more broth if the mixture has become too thick.
We like it thick and eat it with rolled up corn tortillas.
*Old World ingredient