Preparation / Directions:
I don't have a real recipe for New Mexico-style chile, although I do make
it occasionally when I manage to drag home more fresh Anaheim or Poblano
chiles than I can dispose of otherwise. (Kroger's sometimes has BIG bags of
them for 99 cents a bag ;-)
What I do is first roast the chiles (either in the broiler or -- better --
over charcoal). The number of chiles I use depends on the size/heat of the
chiles, and can range from 2-3 to 10 or more. If the chiles are really hot
(it happens sometimes, even with Anaheims), I'll also add 3-4 roasted green
bell peppers to give the dish the required pepper taste without rendering
it inedible by anyone without an asbestos esophagus.
After the chiles have cooled a bit, I peel and seed them, and cut them into
coarse dice. I sometimes (not always) will also roast/peel 5-6 tomatoes to
place in the chiles, but tomatoes are optional in this dish, and I usually
don't use 'em.
Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes used, but
isn't as good in this dish, IMHO, and I would imagine lamb would be very
good here indeed).
Coat the meat in seasoned flour, and brown it in hot lard. Remove from the
pan and set aside. Toss a couple of chopped onions into the pot, along
with a clove or two of garlic. When the onions are golden, I add enough
flour to make a roux, and cook until the roux is light brown.
I then add chicken broth to make a fairly thin gravy, the pork, chiles,
tomatoes (if used), and season the dish with cumin and Mexican oregano.
Simmer for a couple of hours, until the pork is tender and the flavors have
blended. The end dish should have a pronounced green chile/pepper flavor
and be the consistancy of a thick stew. It's very good by itself, or as a
filling for burritos/soft tacos, and is wonderful reheated the next morning
and served as a side dish with scrambled eggs for breakfast. Wes, for some
bizarre reason, likes i