Green Chile Corn Casserole

Tip:  Read directions completely before preparing.

Ingredients:

1 - 15 ounce, can sweet corn, liquid drained

1 - 15 ounce, can cream-style corn

½ small sweet onion, diced

1 - 8 ounce, package Jiffy corn muffin mix

1 cup, sour cream

2 large eggs, beaten

1/2 stick, butter, melted

2 cups, mild cheddar cheese, finely shredded

1 - 4 ounce, chopped mild green chili’s

no-stick cooking spray

Directions:

Preheat oven to 350 degrees F.

In a large bowl add 1 cup cheese, and all other ingredients.  Stir together until well combined.

Pour into a no-stick sprayed, 9” X13” casserole dish. 

Bake for 55-60 minutes, until golden brown and cooked through, remove from oven.  Cooking time varies depending on oven and casserole dish used.  Be sure to cook through.  Sprinkle with remaining 1 cup of cheese and place back in the oven.

Let cheese melt and turn a nice golden light brown!  Serve warm!  Enjoy!

Tip:  You can also add jalapenos or red pepper flakes to make it spicier!

Green Chili



Tip:  Read directions completely before preparing

Ingredients:

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

Directions:

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!

Roasted Tomatoes & Green Chilies Salsa

 Roasted Plum Tomatoes & Green Chilies Salsa

Ingredients
6 plum tomatoes, large
3 garlic cloves, minced
2 green chilies
2 jalapeño peppers
1/3 cup fresh cilantro, chopped
1/4 cup onion, chopped
2 cups water
1/2 teaspoon salt

Tip: Read complete directions first, before cooking.

Directions:
Preheat broiler.

Place the tomatoes and green chilies on a foil-lined baking sheet. Broil for 16 minutes, turning after 8 minutes. Cool and peel tomatoes and chilies.  Remove the stem and seeds from the green chilies after peeling. Cut off the stem end of the tomatoes, after peeling.

In a 2 1/2 quart pot, add 2 cups of water , then add tomatoes, green chilies, garlic, onion, cilantro, jalapeño and salt. Bring the water to boil, then lower the heat and simmer for 30 minutes. Stirring occasionally. Take a fork and mash the ingredients until you have the consistency you want. I prefer chunkier salsa.

You can use this sauce on tacos, eggs, rice, beans, hamburgers, anything you desire! Enjoy!

Tip: If you do not want your salsa too spicy, you may just use 1 jalapeño or none. The green chilies do have some spiciness to them. Also, please be careful when handling the chilies and jalepeno. Wash your hands well, or use kitchen plastic gloves.  Do not touch your face in any area.