SOUTHERN STYLE GREENS, MILLIE'S
Southern Greens is always a welcome sight on any Southerner's table. These greens are very flavorful. I use whatever greens I have on hand at the time, be it turnip, mustard, collards or kale and even a mix of any of these. The country ham and sautéed veggies gives it a wonderfully savory flavor. Delicious served with a skillet...
Provided by Millie Johnson
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. In large pot on high heat, add bacon grease and sauté onion, bell pepper, and country ham till onion is translucent. Add minced garlic and sauté for about 30-45 seconds.
- 2. Add liquid, making sure to stir and get the bits off the bottom of pot. Now add the greens, sugar, salt and pepper.
- 3. Stir and bring to a boil. Cover and reduce heat to low. Simmer for 1 to 1 1/2 hours, stirring now and then.
GREEN CHILI ENCHILADA SAUCE, MILLIE'S
I just love green chile enchilada sauce , but sometimes it can be hard to find where I live. I created this recipe so that I could make my own and freeze it. This year I put in a garden and grew a lot of anahiem peppers and tomatillos, so I started canning my sauce. Sometimes I will make it mild and other times I add serrano...
Provided by Millie Johnson
Categories Other Sauces
Time 5h
Number Of Ingredients 12
Steps:
- 1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
- 2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
- 3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
- 4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
- 5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
- 6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
- 7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.
MILLIE'S FRESH GREEN CHILE
This recipe is from the late Millie Santillanes' compilation cookbook, New Mexican Feasts from the Land of Enchantment, Unique Cooking of New Mexico. When the green chiles are harvested, there are many here who roast them. Fruit and vegetable stands all seem to have big roasters that go all day. The scent of roasting green...
Provided by Jane Hughes
Categories Other Sauces
Time 1h30m
Number Of Ingredients 22
Steps:
- 1. FRESH GREEN CHILE: Before roasting green chile, wash, dry and pierce with a fork to prevent popping. Chile can be roasted on a skillet or griddle, in the broiler or on a grill. On a hot skillet or griddle, roast chile until skin is blistered on all sides. Turn often to avoid burning. To broil, place chile on cookie sheet 4 to 6 inches from broiler. When the chile is blistered on all sides, place in a bowl and cover with a damp cloth and allow to steam for 15-20 minutes before peeling. The steaming process makes it much easier to peel. To peel, start at the stem and pull downward. Remove stem and seeds. Depending on how hot you like your chile you can either remove the interior veins or not. Your green chile is now ready to be used in recipes or frozen to be used later. To use it now, chop the green chile to a fine dice. Mix it with pressed garlic. Season to taste. Add cilantro to taste; it's optional but a good addition.
- 2. GREEN CHILE SAUCE: Heat oil in a heavy skillet or saucepan. Add onion and sauté until transparent. Add garlic, green chile and tomatoes. Bring to a boil, reduce heat and simmer, stirring frequently for about 8 minutes. Salt to taste.
- 3. GREEN CHILE SAUCE WITH MEAT: Sauté meat until brown. Add onions and follow basic recipe above for Green Chile Sauce. Bring to a boil, simmer, stirring frequently, for approximately 30 minutes or until meat is tender.
- 4. DRIED GREEN CHILE SAUCE: Remove stems and seeds from dried chiles. Soak in lukewarm water until softened. Brown cubed pork until completely cooked. Add tomatoes, seasonings, water and chopped green chiles. Adjust seasonings to taste.
- 5. What most people around here do is either buy green chiles when they're harvested and roast and freeze them, or they buy them from a store that roasts and freezes the chiles and sells them that way. That's what we use to make our Green Chile Sauce, with or without meat as directed above.
- 6. If you want to buy roasted and frozen green chiles, this is a well recommended online source. http://www.newmexicanconnection.com/
GREEN CHILE CHICKEN STEW
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
- Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
- Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
- Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
- Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
MILE HIGH GREEN CHILI
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Provided by chefclaudiesel
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 5h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g
HOW TO PREPARE A FRESH GREEN CHILI
This came from a cookbook purchased in New Mexico years ago. Thought someone might find this helpful.
Provided by Glenn
Categories Low Protein
Time 2h10m
Yield 12 chilies
Number Of Ingredients 2
Steps:
- Rinse and drain chilies.
- Make a steam vent in each by using a toothpick or an ice pick.
- Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
- Roast chilies, turning them frequently until they are uniformly blistered.
- Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
- Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
- The chili is now ready for freezing or to use in any recipe.
- Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.
Nutrition Facts : Calories 23.8, Fat 0.2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 5.5, Fiber 2, Sugar 2.9, Protein 1
More about "millies fresh green chile recipes"
NEW MEXICO HATCH GREEN CHILE SAUCE RECIPE - CULINARY GINGER
From culinaryginger.com
Reviews 202Calories 150 per servingCategory Side Dishes
- Spread the chiles on a baking sheet. Place under the broiler, about 5 inches from the heat and broil until the skins are charred. Turn the chiles and repeat.
- Remove the chiles and place them in a bowl. Cover with plastic wrap or a lid so they can steam for 15 minutes.
- After 15 minutes, remove the skins by wiping with paper towel. Remove the stem and seeds and chop.
GREEN CHILE NEW MEXICAN STYLE - THIS IS HOW I COOK
From thisishowicook.com
Reviews 6Servings 4Cuisine New Mexican AmericanCategory Chile/Soup
- Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn’t burn and also so that it cooks and you don’t get a floury taste.
GREEN CHILI RECIPE {EASY + HEALTHY VERSION} – …
From wellplated.com
AGUACHILE VERDE + VIDEO | MEXICAN RECIPES BY MAMá MAGGIE'S …
From inmamamaggieskitchen.com
NEW MEXICO CHILE VERDE (GREEN CHILI) - A SPICY …
From aspicyperspective.com
HOW TO MAKE THE BEST GREEN CHILE SAUCE - FARMER'S WIFE RAMBLES
From farmerswiferambles.com
HATCH GREEN CHILE RECIPES - COOKING ON THE RANCH
From highlandsranchfoodie.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
34 BEST GREEN CHILE RECIPES: GREEN CHILI STEW, ENCHILADAS ... - PARADE
From parade.com
Estimated Reading Time 2 mins
GREEN CHILI RECIPE WITH CHICKEN - THE GIRL ON BLOOR
From thegirlonbloor.com
GREEN CHILE CHILI RECIPE | MYRECIPES
From myrecipes.com
25 GREEN CHILE RECIPES TO SPICE UP YOUR LIFE | HUFFPOST LIFE
CHILI VERDE (COLORADO GREEN CHILI) : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
NEW MEXICAN GREEN CHILE SAUCE RECIPE | ESSENTIAL INGREDIENTS
From newmexico.org
BEST GREEN CHILI ENCHILADA SAUCE MILLIES RECIPES
From alicerecipes.com
FLAVORS - MILLIE'S HOMEMADE
From millieshomemade.com
You'll also love