Attachment 52056Attachment 52057Attachment 52058Attachment 52059Attachment 52060Yeah.....................Colorado.
They WOULD try to tell you left coast guys they invented Green Chile - it only gets good in CO when you get down south by Mosca, Del Norte & Raton (note the names) New Mexico rocks the GC, and I've been down here long enough to admit it even being from AZ, as any Arizonan will - the fall Green Chili trucks come from NEW MEXICO.
We need Mimbres Man to chime in, too.........
Anyway, this is direct from the book by my friend Tammy Biber "Southwest Slow Cooking"
It's good. Chilis vary in color, and every batch has a few red ones (green pods are actually unripe - red ones are ripe)
Here you go, don't burn it.
1 T oil.
1Lg onion, chopped
2lbs lean pork, 1/2" cubes.
3T flour
1t ground cumin
3 cloves garlic (I like more, maybe a whole bulb for me)
15 green chilis, roasted, peeled, seeded, and chopped (or 20 - or, 25)
1T salt
1 1/2 C chicken stock
Saute onions until lightly browned, then add pork until no longer pink, slowly add the flour and cook until the meat is brown (see the gravy-like component? Don't burn it! - basically a roux)
Add everything else to a crock pot, stir, cover & cook on low for 5-6hrs.
Red Chile is beef.
Sometimes white people make chicken GC.
Flying yesterday was BADASS!
We did some crazy shit - sometimes I get to do cool stuff......................
- Garro.
Bookmarks