Brent: The green chile will have a nice smooth texture after you thicken it. Even more so if you do the variation of whisking everything until no chunks of pork, chile, or tomato are left. Once it has been frozen and thawed you'll find some liquid separates from the solids. Heat the thawed green chile to a simmer and stir it for about two minutes and the nice texture will return. This is one of those dishes that seems to actually get better tasting after freezing. The range of heat in Nu-Mex green chiles varies quite a bit. If you have some good hot ones you'll find the 8 cups of chile to 16 cups of broth will produce a real nice glow in your body after eating a whole bowl or two of it. All the flavor of the relatively large volume of chile consumed in this dish is very pleasing. The addition of other hotter varieties of chile to boost the heat will tend to mask the subtle flavors of the Nu-mex. I find that the green chile goes particularly well with homemade flour tortillas. My green chile mentors insisted on flour torts for the accompaniment. If you are inclined to try making them and don't have a recipe already let me know. Good cooking and eating, Phil http://www.mindspring.com/~wpcody/chile/default.htm http://www.mindspring.com/~wpcody/tiedye/tiedye.htm When the situation is desperate, it is too late to be serious. Be playful. -Edward Abbey - >Man, I *hope* this stuff freezes well - I'm in the process of making a >batch using the directions in this e-mail (more or less - I absolutely can >NOT follow a receipe to the letter), and it's a lot...;>) > >I picked up a pack of small (3" diamter) corn tortilla's to go with it, and >am thinking "huveos rancheros" tomorrow morning... > >Looks (and smells) good so far.... > >thanks for the idea! >B >********************************************************************* **** > >"A sound mind, a healthy body. Take your pick...." > Mr. Hedge, KPIG