Roasted Green Chiles Recipes
ROASTED GREEN CHILE STEW
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Provided by Six Pack To Go
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
- Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 30.4 g, Cholesterol 48.4 mg, Fat 13.1 g, Fiber 5 g, Protein 20 g, SaturatedFat 3.8 g, Sodium 198.8 mg, Sugar 11.4 g
ROASTED GREEN CHILES
I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.
Provided by Mustang Sally 54269
Categories Peppers
Time 15m
Yield 8 oz peppers
Number Of Ingredients 2
Steps:
- Wash the peppers & pat dry.
- Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
- Turn the oven to broil & move the oven rack to the closest setting to the broiler.
- Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
- Turn peppers over & broil another 2 mins, until the skin is spotted with black.
- Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
- Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
- Coarsely chop green chilis.
- Use right away or freeze in cubes & store in a small plastic bag for the freezer.
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