Thursday, November 11, 2010

Mexican by Marriage Green Chile

I wasn't born ethnic. Just your run of the mill white American kind of a gal. I have claimed the 1/100 of Cherokee from my maternal Grandfather but my husband assures me that doesn't count. Then I went and married a true half breed. His own race even. So really, the title of my recipe should be CHICONKY by marriage. What is Chiconky you may ask. Well according to my husband it's half chicano, half honky! He feels so strongly about this race that when filling out standardized forms asking for race he checks OTHER and writes it in.

Anywho, we now live far away from the wonderful food my husband grew up on and we won't begin to try and explain why TexMex is not Mexican food if you don't already understand that. Without the family recipes to work with, I had to come up with my own and here is what we've got. Don't be confused that this GREEN chile is actually RED. That's how my husband likes it and that's the way his great grandmother made it.

For you Texans, Green Chile can be eaten a hundred different ways. At our house it goes in and on burritos, in a bowl with everything or nothing, on eggs & fried potatoes, or you can dip chips in it! The best of all worlds! So, try it, enjoy it, and think of your white friend Austin who is married to the only Chiconky you know!

Mexican by Marriage Green Chile

  • Lard/Vegetable Oil
  • 2-3lb Pork stew meat (Buy whatever is cheapest and they always have pre-cut pork meat)
  • 1/2 Onion, diced
  • 4 cloves Garlic, minced
  • 6 7oz cans Diced Green Chiles
  • 6 Jalapenos (*I leave the seeds in for our family but seed a couple of them if you want to take the sting out)
  • 3 15oz cans Tomato Sauce
  • 2 tablespoons Chile Powder
  • 2 tablespoons Cumin
  • 32oz Chicken Stock
  • Salt

Heat a couple tablespoons of oil/lard in LARGE pot over medium heat. Add pork, onion, and garlic. Cook for a few minutes until meat is about half way cooked. You can also add a couple of tablespoons of flour at this point if you want a thicker sauce.

In your blender or food processor, puree green chiles and jalapenos. Add mixture to pork in large pot. Stir in tomato sauce, chili powder, cumin, chicken stock, and salt to taste.

It is best to cook this recipe all day the day BEFORE you want to serve it. So put it on Saturday morning if you want to eat it Sunday night. After it cooks all day, put it in the fridge in the same pot and then put it back on the stove in the morning. You can add chicken stock as needed if it reduces too much. You will notice the heat increases each day. Spicy spicy! From our family to yours!

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