Kathy Pitts New Mexico Chili Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
I dont 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. (Krogers 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), Ill 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 dont use em.
Next, cut up 3-4 pounds of lean boneless pork (beef is
sometimes used, but isnt 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. Its 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
Title: KATHY PITTS ONION RINGS
Categories: Snacks, Vegetables, Appetizers, Side dish
Yield: 1 Batch
Slice large onions into thick slices (about 1/2 inch
thick) Separate the slices into rings.
Purchase a package of Oriental-style Tempura Mix at
the grocery store (this is sold under the Ka-Me and
various other brand names).
Make the mix according to package directions, except
substitute cold beer for the liquid called for in the
directions.
Dip the onion rings in the batter, and deep fry until
light golden (it wont and shouldnt get too brown).
The result is a wonderful, crispy onion ring with a
very light batter coating that even people who usually
dont like onion rings seem to enjoy.
This batter is also good for fish, shrimp, fried
mushrooms, fried zucchini, etc.
Kathy in Bryan, TX
Source from luhu.jp
although I do make it occasionally when I manage to
drag home more fresh Anaheim or Poblano chiles than I
can dispose of otherwise. (Krogers 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), Ill 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 dont use em.
Next, cut up 3-4 pounds of lean boneless pork (beef is
sometimes used, but isnt 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. Its 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
Title: KATHY PITTS ONION RINGS
Categories: Snacks, Vegetables, Appetizers, Side dish
Yield: 1 Batch
Slice large onions into thick slices (about 1/2 inch
thick) Separate the slices into rings.
Purchase a package of Oriental-style Tempura Mix at
the grocery store (this is sold under the Ka-Me and
various other brand names).
Make the mix according to package directions, except
substitute cold beer for the liquid called for in the
directions.
Dip the onion rings in the batter, and deep fry until
light golden (it wont and shouldnt get too brown).
The result is a wonderful, crispy onion ring with a
very light batter coating that even people who usually
dont like onion rings seem to enjoy.
This batter is also good for fish, shrimp, fried
mushrooms, fried zucchini, etc.
Kathy in Bryan, TX
Source from luhu.jp