A great chile recipe for the holidays and cold winter nights. This is easy to prepare and is ready in an hour!
A New Mexico – Colorado hybrid recipe
This recipe is a combination of the classic New Mexico Green Chile Stew and the version of Green Chile that is very popular here in Colorado. The Colorado version includes a roux and pinto beans, whereas Green Chile Stew uses slow cooked potatoes to add thickness.
1.5lb Fresh roasted or frozen Green Chile, chopped
3 Medium sized potatoes (3-4 cups, chopped)
1.5lb Pork loin, chopped into cubes
30oz Cooked pinto beans
2 cups Chopped tomato
1 med Yellow onion, chopped
3 clove Garlic, minced
1/4 cup Olive oil
1/4 cup Butter
2 cup2 Water or chicken broth
In a large pot, melt butter then add olive oil over medium heat. Add onion and cook on medium until the onions are translucent, about 20 minutes. Add minced garlic, stir. Add potatoes and cook with the onions until the moisture has been absorbed by the potatoes. Add 1/2 water to deglaze the bottom of the pot, cook potatoes until the water has been absorbed. Add more water (or chicken broth) as soon as the potatoes have absorbed the liquid, repeating the process until both cups have been added. Add pork and cook for five minutes over medium high heat. Reduce heat to medium then add the chopped green chiles. Cook for another five minutes, then add chopped tomatoes. Simmer for 15 minutes, the add cooked pinto beans. Cook for an additional 15 minutes, then serve topped with grated cheese along with warm flour tortillas.
1 dozen raw green chiles
1 13oz container frozen green chile
1 medium yellow onion
2 tbsp minced garlic
3 roma tomatoes
1 8oz container sliced white mushrooms
1 lb roasted chicken breast
4 cups whole milk
5 tbsp butter
1 8oz container sour cream
1 cup cheddar cheese
1 cup monterey jack cheese
5 tbsp flour
2 tbsp olive oil
10 corn tortillas
Chop tomatoes, onions, and garlic. Next, place raw green chiles on a rack. Broil or grill on high for 20 minutes until skin is charred, but not burned. Place roasted chiles in a zip bag for 20 minutes, then remove skins and chop.
Preheat oven to 350f, roast chicken breasts for 20 minutes or until juices run clear. Add olive oil to a pan, medium heat. Melt butter over low heat. Pour milk into a pan, heat until almost boiling. Cook onions until soft, about 10 minutes. Add flour in batches to the melted butter, wisk until smooth.
Add milk to the butter/flour mixture. Turn heat to high and cook until thickened, stirring frequently. Add the fresh roasted green chiles and garlic to the onions, cook for 3 minutes. Add the chili mixture to the cream sauce. Stir. Add frozen chile, chopped tomatoes, chopped mushrooms, and chopped chicken. Simmer for 20 minutes. Line the bottom of a large casserole dish with corn tortillas. Spoon the chile mixture over the tortillas, then sprinkle with 1 cup of cheese . Add more layers of tortillas, mix, and cheese until the mix is gone.
Bake at 350f for 40 minutes.
Top with sour cream and serve with warm flour tortillas.