By anonymous
Green Chile Stew
Submitted on Sat, 2009/01/31 - 7:51pm
You should post a picture and recipe of this stew.
Well, you skin and de-seed a bunch of roasted green chiles then chop into 1/2" pieces and throw them in a big pot of boiling water. Then add 1/2" chunks of potato, onion, and smoked brisket plus anything else you think would taste good. Season to taste with chipotle, cummin, garlic, salt, pepper, etc., cut the heat down to simmer and slow cook for at least 8 hours. Check taste, reseason if needed and add water to keep it fairly thick every now and then. When it's dinner time, dip out big bowls to cool and throw some tortillas on your gas stove burners to toast a bit, about 20 seconds a side. Slather with butter and a little salt, fold in half then fold the bottom up a bit to make a seal and roll. Sit, eat, enjoy.
Dunno about a picture, some things are best left to the imagination.
Wed, 2009/02/04 - 10:23pm
#2
Velveeta tastes surprisingly good with peppers. 
I've been known to make chile con queso with it (and a can of Ro-Tel and whatnot). Yet everyone (inc. me) always sounds so apologetic about using it!
The chile rellenos sound good! May try that (with not-hot peppers 
).
Do you make your own tortillas too, or just buy flour tortillas at the supermarket?
Thu, 2009/02/05 - 8:26pm
#3
A fondue pot of Velveeta and a can of Ro-Tel tomatoes is one of our favorite dips for Doritos or Fritos, plus you can't beat the convenience. It's one of those foods you hate to admit liking like Spam or sardines, I love 'em all. A past SO used to make her own fantastic soapapillas but tortillas are just too much trouble when they're so cheap. Funny you mention flour tortillas, they're 95% of what we buy but a few things call for corn tortillas.
Thu, 2009/02/05 - 11:19pm
#4
Corn tortillas are necessary for enchiladas. Not so fond of them for just eating out of hand.
I don't like spam or sardines. I still like Spaghettios and Chef Boyardee and corned beef hash, though.
Do they still have those tortilla-making machines in restaurants in Texas? (Didn't see any in New Mexico.) Yes, the store-bought are cheap and easy. But those superfresh ones with butter were so good, and it was fun watching the tortilla machines stamp them out.
My daughter would worship someone who made sopapillas at home! I don't allow deep-fat frying in my kitchen. This isn't a health food judgment, mind. I just cannot abide a greasy kitchen, and it's a royal nuisance to hose it down. I might break my rule once to make donuts with her - because it's really cool and they taste great - but haven't succumbed yet.
Fri, 2009/02/06 - 1:51am
#5
Agree 100% on corn tortillas but can't stand anything Chef Boyardee. I had corned beef hash just a few nights ago, along with some hot sauce, small slices of a green Super Chile and some fantastic local dark rye bread, love it as long as it's the right brand. Never can remember the name but I know the can on sight.
Back when I backpacked it was amazing how good something like Spam tasted cooked under the stars in the middle of nowhere but just didn't taste the same at home. Ever heat a little butter in a skillet, use a cup to cut a hole in a slice of bread, throw it in the skillet, break an egg in the hole and fry? It's to die for on the trail, pretty good at home, too.
We have so many tortilliaries (sp?) no restaurant I know makes their own anymore. Some use machines and some are still hand made, some are thin, some are thick, some are small some are huge. I'd guess a regular supermarket has at least a dozen different brands and types of flour tortillas.
We've pretty much gotten away from deep fried food but have one of these Delonghi rotating deep fryers that seal and has a odor/grease filter in the lid. It leaves very little oil on the food and no grease or odor escapes. Neat gadget, uses little oil and is easy to drain and clean.
Another favorite of mine is smoked brisket or carne adovado burritos, used to do them for parties a lot. Cut the meat into 1/4" chunks and have bowls of chopped tomatoes, lettuce, onions, avacado, whatever, plus sour cream, salsa and seasonings. Everybody throws their tortilla on a gas stove burner to toast then adds whatever they like. Yummmm!! I'm still stuffed from dinner but this is making me hungry, think I'll quit.
Fri, 2009/02/06 - 12:23pm
#6
My daughter's fave of my crockpot recipes is "smoked brisket". Simple, just wrap a big chunk of meat (can't often get brisket in my supermarket - a couple pound round roast'll do) in aluminum foil with a 1/4 cup of hickory liquid smoke, garlic, salt, onion and celery salt if you have 'em, seal the foil, and set in the crockpot for 4-6 hours on high or 8-10 hours on low. Easy. Delicious...
The carne adovado sounds good!
Fri, 2009/02/13 - 10:26pm
#7
Thanks for the "smoked Brisket" recipe! We had it tonight with mashed potatos and green peas, it was wonderful.
Sat, 2009/02/14 - 11:52am
#8
Glad you liked! Easy, huh?
I forgot - add a beef boulion cube or two to the recipe. We used to get 50# bags of green chiles roasted in Hatch, NM and let them steam in a trash bag for 12 hours or so. Now that I'm growing my own and will have a small harvest I'll probably pick them just before they turn red and accumulate for a week or two. Then roast in the broiler or gas grill (turning often) or even use a small torch (bernzomatic) to get them almost burnt crisp on the outside. Then seal in a big ziplock bag, let steam until cool, and put in the freezer. When ready to use, put the chiles in a sink of hot water to thaw and slide the skins off. Slice halfway open lengthwise, remove the seeds and either cut into chunks for stew or stuff with (I hate to say..) Velveeta cheese. Roll in your favorite egg & flower batter a few times and fry 'til crisp to make chile rellanos. It would be a travesty without tortillas, BTW.