Sunday, April 29, 2012

Green chile

We love making green chile in our crockpot. It is a great recipe for a potluck or for a cold winters night when bellies need warming. It is easy to prep in the morning and have ready after a busy day of fun. The ingredients are all easy to find in the winter if you like me, buy a half bushel of roasted peppers late summer and freeze them in bags for use all year. The rest should be in any larder.

This is based on a dish I used to order when I lived in NYC from a place near my work called Lupe's East L.A. Kitchen. Like most Mexican restaurants in NYC there were just a few things that were good and the rest was typical bad NY Mexican. Their best things were cheese/onion enchiladas with mole and their vegetarian green chile. Here is my rendition of their chile. For this version I decided to add celery on a whim, while good, it made it more vegetable stew-like than the previous times I have made this. Omit the celery unless you really love vegetable stew.

potatoes, carrots, onions, roasted chiles, garlic, cumin, oil, salt, pepper, veggie stock, and maybe celery

chop your onions and carrots

start them in the crockpot on high with oil and cumin
let them cook about 10 minutes

meanwhile peel and seed your chiles

dice the chiles and defrost your veggie stock

peel and chop your potatoes

soak potatoes briefly to remove a layer of starch otherwise the chile is too starchy

once onions start to crisp stir in your garlic and chiles

then add potatoes, salt, pepper, and stock or water to cover

cover and let cook at least five hours

an hour before serving remove some veggies and mash and return to pot - I do two mortars

serve with warm tortillas, sour cream or supreme, onions, cilantro, avocado, more hot sauce


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