Thursday, October 31, 2013

Green Chili

Tip:  Read directions completely before preparing

4 (4 oz) cans of Hatch Fire Roasted Green Chilies, chopped coarsely
1 (14-ounce) can whole tomatoes, drained, coarsely chopped
4 tablespoons vegetable oil
2 cups chopped onions
6 large cloves garlic, minced finely
2 teaspoons dried oregano
2 teaspoons fresh ground comino (cumin) seeds
1 teaspoon celery salt
5 cups chicken stock
3 pounds pork shoulder, cut into 1/2-inch chunks
4 tablespoons all-purpose flour
salt to taste

Open cans of chilies and tomatoes, drain and chop coarsely, then set aside.

Chop onion coarsely and set aside.

Heat 1 tablespoon oil in pressure cooker, over medium-high heat until shimmering, then add onions and cook, stirring occasionally until softened, about 4 minutes.

Add garlic, comino, celery salt, cilantro and oregano and cook, stirring frequently until fragrant, about 1 minute.

Add chopped chilies, tomatoes, only 3 1/2 cups of the chicken stock, and pork.  Seal pressure cooker and cook at high pressure for 20 minutes.  Safely release pressure as per pressure cooker instructions.

Remove lid from pressure cooker and skim off the fat.  Continue to cook without lid until liquid is reduced to half, about 30 - 35 minutes.

Heat remaining 3 tablespoons oil in a small saucepan over medium heat, then add flour and using a whisk stir constantly until very light brown in color, about 3 minutes.  Slowly add remaining 1 1/2 cups of the chicken broth and stir constantly with whisk until it is smooth.

Once the liquid has reduced in the pressure cooker add the smooth flour mixture and stir well.

Lower heat to medium low and continue to simmer chili until desired texture is reached.  Season to taste with a little more salt.  Enjoy!

Tip:  You can enjoy this Green Chili recipe dish by itself or pour over breakfast eggs and top with Monterey Jack cheese!  Also use as a sauce for Green Chili Enchiladas!  Best of all, use it to make Sloppers!  Whether they be Hotdog Sloppers or Hamburger Sloppers!  Place a hotdog in a bun, cover with shredded cheese and pour a ladle or 2 or Green Chili over the hotdog!  Same for burger!  That's a Slopper!

Wednesday, October 2, 2013

Chicken Tortilla Soup

Tip: Read directions completely before preparing.

1 cup Monterey Jack cheese, shredded
1 cup cabbage, thinly sliced
1/2 cup cilantro, leaves removed from stems
1/4 cup red onion, finely chopped
2 green onions (scallions), chopped
1 large Hass Avocado, cut in 1/2 - 1 inch cubes
1 lime, cut into 8
1 cup tortilla chip strips
4 chicken thighs, boneless, skinless
8 cups water
1 tablespoon chicken bouillon
1 teaspoon salt
1 large clove garlic, finely minced
1/8 teaspoon comino (cumin), fresh ground

Chop, slice, cube and shred your vegetables as describe in ingredients (onion, cabbage, scallions, cilantro, avocado, lime and cheese). Set aside.

Cut chicken thighs into approximately a little less than 1/2 inch, chunks.

In a 5 1/2 quart pot, bring 8 cups of water to boil. Add chicken, fresh ground comino (cumin), minced garlic, chicken bouillon, and salt. Let boil for 10 minutes, then lower heat and simmer for about 5 minutes.

To plate, in a large soup bowl, ladle 2 cups chicken and broth, make sure the broth is very hot before ladling. Add 1/4 of each into the bowl, cheese, avocado, scallions, cabbage, red onion, and then top with tortilla chips. Enjoy!

Servings: 4

Tip:  What could be better on a cold day then a bowl of fresh, hot homemade soup. A soup that is quick to make, flavorful, and filling!

You can either buy the tortilla chip strips from you favorite grocer. They are usually stocked in the vegetable or salad department. Or you can cut and fry your own using fresh corn tortillas!