[CH] Green Chile (con carne) / hab stuffed olives
Parkhurst, Scott Contractor (PARKHURS@LEAV-EMH1.ARMY.MIL)
Thu, 26 Aug 1999 09:03:10 -0500
>The recap is well on its way, but I still need your receipes and
>pictures, to compliment the mugshots courtesy of the Ames Police
>Department. Please get them to me as soon as you can.
Green Chili (original from G. Caselton's recipe page)
6-8 fresh long green chiles, roasted, peeled, seeds removed and cut into
coarse chunks
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 teaspoon each oregano and cumin
Juice of 1/2 lime
1 lb lean pork, cut into 1" cubes
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste
1 tablespoon olive oil
* I substituted boneless country-style pork ribs for the lean pork.
Apply dry rub the night before, cover, refidgerate. ( I made a simple
dry rub of ancho powder, paprika, salt, pepper, garlic powder, just a
dash of cayenne powder and half a dash of cumin. )
Then I smoked the pork over pecan wood for approx. 2 hours. I also
cut the meat into 1/2 inch cubes instead of 1 inch. *
* * I cut the amount of cumin in half * *
* * * I omitted the hot green chiles to keep it on the mild side. * * *
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add
lime juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it's gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it's too runny.
Add salt and black pepper now.
Habanero Stuffed Olives (from somebody on the list)
1 jar queen size olives (pitted, pimento stuffed)
3 - 5 garlic cloves, minced (approx 2 tablespoons)
3 - 5 habanero peppers, cored, cut into 1/4 inch rings
This makes approx. 25 olives.
Drain liquid from olives, reserve.
Remove pimentos from olives. The blunt end of a bamboo
skewer poked through the small opening works OK.
Stuff a piece of habanero into the olive cavity.
Mash the pimentos and the garlic together.
Pack the olives back into the jar, alternating with a layer
of the garlic/pimento mix.
Pour in the reserved liquid.
Seal and refridgerate for 7 days (if you can wait that long, if
not they have good flavor after 5 days).
Some will be hotter than others, ranging from "That's an
interesting flavor." to "Whooo-Weee!". This depends on
how big a slice of hab, which end of the hab, hab type etc...