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I have tried and tried to make green chile without any luck. I tasted a good one once, she gave me her recipe, but do you think it turned out the same as hers?!?! Heck no.
I have my tortillas ready to eat it out of the pot....Wanna share a great recipe with me? Not too hot though.
Thanks in advance!!
Last Edited on: 9/1/07 1:53 AM ET - Total times edited: 1
Fresh roasted green chiles - mild, medium or hot. (I buy them at the farmer's market...usually one sandwich baggie FULL is about enough for my crock pot.)
1 or 2 11 oz cans diced tomatoes (or use fresh)
1 or 2 onions
2 c chicken or veggie stock
4 cloves garlic, minced
1/2 lb pork stew meat (optional)
salt & pepper to taste
Peel and dice green chiles. Put in crock pot. Add tomatoes, onions, stock, garlic and stew meat. Add salt & pepper to taste. Add water almost up to top of veggies. Cover and cook all day on low setting.
If you like it thicker, you can add 2 teaspoons of cornstarch mixed with 1/4 water during the last half hour of cooking.
My crock pot is the middle sized...not the "dipper", not the huge one, but the average one in between! :-) This is a nice simple recipe and it never lasts long around my house. Lots of room for variation to taste, too. I was trying to stretch a batch once, and added potatoes. It was surprisingly good! I tried canned chiles once and it just wasn't the same.