Thursday, August 31, 2017

Canning Green Chili

Green Chile Stew Recipe

Green Chile Stew

This traditional  green chile stew dish from New Mexico can be made with just chiles and meat, or a variety of other ingredients and seasonings can be added. So, cooks should experiment with the recipe until they find the perfect combination and then keep a pot of stew in the refrigerator for cold winter days!

Green Chile Stew
8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 pounds lean pork, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, chopped
2 small tomatoes, peeled and chopped (optional)
1 large potato, diced (optional)
1 quart beef broth

Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and sauté until soft. Place all the ingredients in a kettle or crockpot and simmer for 2 hours, or until the meat is very tender and starts to fall apart.
Serving Suggestions: Serve as an entreé with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: place a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entreé for s Southwestern brunch.

Green Chile Lasagna Recipe

Green Chile Lasagna

Try this spicy alternative using hatch green chile!

1 & 1/2 lb. roasted, peeled green chile
1 & 1/2 lb. lasagna noodles
Ricotta cheese
1 qt. spaghetti sauce
2 lb. mozzarella cheese
8 oz. Parmesan cheese
8 oz. grated Romano cheese
5 large eggs
Salt, pepper, garlic powder, basil, thyme, oregano


Mix eggs, ricotta cheese, Parmesan cheese, Romano cheese, 1/2 mozzarella cheese, roasted & peeled green chile, mix well.  Put aside till needed.  Season to taste with salt, pepper, garlic powder, basil, thyme, and oregano.  Cook noodles till soft then cool with cool water in a strainer.  Spray a 6 x 9 x 2 baking pan with cooking spray then place noodles in pan side by side in one layer.  Spread 1/2 of the cheese mix on first layer, next spread spaghetti sauce over the cheese and repeat process.  Preheat oven for 15 minutes at 350 degrees.  Place pan in oven for 30 to 40 minutes.  Lightly brown on top.  Serve hot and enjoy our Green Chile Lasagna recipe!

A new twist: Hatch Green Chile Fritatta!

Hatch Green Chile Fritatta


3 Tbsp. unsalted butter
1 white onion, finely diced
12 roasted green chilies, peeled, seeded & diced.
8 extra large eggs, well beaten
1 Tbsp. ground cumin
Salt & Pepper to taste
3 cups shredded Jack & Cheddar cheese blend
Warmed flour tortillas
Homemade Salsa

Preheat oven to 350 degrees.  Spray a large oven proof skillet with a no-stick spray.  Melt the butter till it begins to froth, do not let the butter burn.  Add the diced onion to the skillet, cook until the onion is translucent.
Add the green chili to the skillet, stir to blend them with the onion.
Add the ground cumin, salt & pepper to the beaten eggs, pour into the skillet.
Working from the edges of the skillet, lift the cooked egg and let the uncooked portions run underneath.  Continue until the top of the Frittata is just a bit uncooked.
Add all the shredded cheese, and mix it gently into the remaining soft uncooked egg.
Bake at 350 degrees for 25 minutes, until the Fritatta has puffed up and the cheese is slightly browned.
Serve cut into wedges with warmed tortillas and salsa if desired. 
Serves 4 to 6.

Recipe provided by: Barbara Rose Farber (New Mexico)

Hatch Green Chile Enchiladas Recipe

Home / Hatch Green Chile Recipes / Hatch Green Chile Enchiladas
Hatch Green Chile Enchiladas

Green Chile Enchiladas

1 cup roasted, chopped green chiles
2 tablespoons olive oil
1 1/2 cups water
2 chicken bullion cubes
2 tablespoons flour
2 cloves garlic, minced
1/2 teaspoon ground oregano
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 small onion, finely diced
6 flour tortillas (not large)
1 package mixed Tex-Mex cheese (or favorite mix)
1 1/2 pounds chicken, thawed
* Black beans are a great extra ingredient or use as a substitute for meat
To make sauce: Heat olive oil in skillet over medium heat then add onion and garlic and saute on low-medium heat for 5 minutes
Without letting onions brown, raise heat to medium and slowly stir in flour and spices, stirring for 2 minutes
When it just begins to color, remove from heat and add water and bullion cubes, stirring constantly
Add chopped green chile and bring to a boil, cover and simmer on low for about 30 minutes, stirring every 10 minutes
While sauce is cooking, pan cook or grill chicken in desired spices
Now, wrap chicken, cheese mix and some sauce in tortillas and place in baking dish and smother with more sauce and a little more cheese
Bake at 350 F for 30 minutes

Green Chile Meat Enchiladas

½ lb lean ground beef 1 T flour 1 Can Cream of Mushroom Soup 1 dozen corn tortillas (cut in ¼) 1/2 lb. grated Monterey Jack cheese 2 Cups of green chile, roasted, peeled and chopped 1 C Milk 1 small diced onion Cook ground beef in a large skillet on medium high until brown. Sprinkle 1T flour over beef and stir. Next add green chile, soup, and milk to mixture. Stir until hot and bubbling. Next add raw flour tortillas to mixture and stir until flour tortillas are soft. In a casserole pan layer cheese and mixture until the mixture is gone. Bake uncovered in 350 degree oven for 20-30 minutes. In the last 5 minutes, sprinkle top with cheese. Remove when enchiladas are thick and cheese has melted completely. Let cool for 10 minutes before serving.

Chili Rellenos Recipe

Chile Rellenos

Traditional Chile Relleno

The Big Jim  & Joe E. Parker Chilies make excellent rellenos (stuffed chiles) because the pods are large and meaty, but any of the New Mexican varieties work well in this recipe. Top these chile rellenos with either Classic Green Chile Sauce or Red Chile Sauce.

Serves: 2

4 green New Mexican Chiles, roasted, peeled, with stems left on
1/4 pound cheddar cheese or Monterey Jack, cut in sticks
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
flour for dredging
vegetable oil for frying

Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice, and re-fried beans.

Recipe provided by Dave Dewitt and Nancy Gerblach.

Dabaw’s Chile Relleno

This recipe is from our great-grandma, Grace Berridge. We love this recipe because the batter is fluffy, crunch, and all together perfect.

FILLING (two choices):

1.  Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2.  Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)


 Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper on plate.
 Beat 4 egg whites until stiff, fold in egg yolks; add 1 tsp baking powder, 1/2 tsp salt.
Roast and peel long straight green chile, slit side open, take out seeds carefully.  Carefully stuff chile with your choice of filling.  Roll stuffed chile in flour, dusting both sides.  Dip chile in egg batter.  Fry in 1/2 inch of oil on medium high heat until browned on both sides.

Skinny Chile Relleno

4-6 Roasted and Peeled Hatch Green Chile Pods

6 strips (4-5” long) Low-Fat Cheese

¼ Cup Flour

1 C Panko Bread Crumbs

3 Egg Whites

Instructions: Slit chile pod close to the stem and remove seeds (but not the vein). Stuff cheese inside the chile pod. Roll stuffed chile in flour, then dip in egg whites. Next, roll chile in panko bread crumbs.  Once the chile is prepped, then fry the chile in ½ inch of olive oil or coconut oil.

Beer Batter Chile Relleno

FILLING (two choices):

1.  Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2.  Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)


 Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper in a mixing bowl.
 Pour in half of a 12oz beer (the darker the beer the better the flavor) into the flour mixture and stir until the consistency is thick and creamy. If needed, pour beer slowly into the batter until the desired consistency is reached.
Use roasted and peeled chiles, and remove seeds. Stuff the cleaned chile with your choice of cheese or meat filing. Roll stuffed chile in flour, dusting both sides.  Dip chile in beer batter so the chile is very coated. Fry in 1/2 inch of oil on medium high heat until browned on both sides. Then salt to taste.

Ready for kindergarten? Here are the apps that can help make the difference

Inexpensive -- and free -- mobile apps can help kindergarten students develop reading skills, asserts kindergarten and first-grade teacher Devin Walsh. In this commentary, Walsh lists several promising ones, including digital storytelling apps.
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