1 no ingredients
Directions
20 Anaheim or Cubanelle chiles
: or so (can substitute 48
: ozs
: or so of canned green
: chiles)
3 lb pork (shoulder works)
1 lg onion
2 green or red peppers
1 cn tomatoes
4 to
5 dried very hot chiles
2 to
3 pickled Habenaro's (use 1/2
: hab if you're a newbie
: chile-head)
1 TB Cayenne pepper
: salt and pepper to taste
: lemon juice to taste (about
: tablespoon)
3 to
4 cloves garlic
1/2 cn good beer
Based on a recipe from some chile cookbook), makes 6-8 servings? Broil
(blacken) the green chiles until the skin is blistered and loose -
remove skin while warm and discard seeds and stem. Chop in 1" square
pieces and put in large chile pot or crock pot. Cut off fat from pork
and save. Cut pork into 1/2" squares and set aside. Melt pork fat in
frying pan and saute onions and garlic - add to pot. Substitute veg.
oil or skip the sauteing to minimize fat (and taste). Brown pork in
same pan - add vegetable oil if needed - add to pot. Cut tomatoes and
green peppers into large pieces and add to pot. Take out you
contacts now if you wear em. Finely chop habenaros and add the rest
of the ingredients. Bring to a boil and then simmer (uncovered!) as
long as you can stand it (adding water or beer as necessary). Simmer
for 2 hours minimum to even out the heat. Serve with plenty of warm
flour tortillas. Notes: 1. Thought I'd submit my favorite green chile
recipe. Two caveats: it takes a while to make but its worth it, and
this recipe has been thoroughly modified from the original so feel
free to experiment yourself. 2. Beware, this "chile" kicks butt and
gets hotter after freezing. This also makes a great chile-egg
burrito the next morning. "Durnell, David V."
Collection Program, hosey@erols.com
Recipe By : INTERNET RECIPES FROM CHILE-HEADS DIGEST
From: Kmeade@ids2.Idsonline.Com (The Me
Servings: 6 servings
Navajo Green Chile Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. However, generally, these old cookbooks were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Moving on, we have some books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that is served today, but rather recipes for the types of meals served to the rich and wealthy people of those days. During the next few hundred years, the rich families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Navajo Green Chile recipe.
