Millies Fresh Green Chile Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MILLIE SANTILLANES' CHILE CARIBE



Millie Santillanes' Chile Caribe image

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking...

Provided by Jane Hughes

Categories     Other Main Dishes

Number Of Ingredients 20

CHILE CARIBE:
24 dried red chile pods (i use nm or ancho)
4 clove garlic
3 c water
1 tsp dried ground oregano (optional; i like mexican for this)
1 tsp cilantro, dried or fresh (optional)
SALSA DE CHILE COLORADO:
2 Tbsp lard or oil
2 Tbsp flour (all-purpose)
1 c water
chile caribe (use all of what you made above)
SALSA DE CHILE COLORADO CON CARNE:
1 lb lean diced pork or beef (or very lean ground beef)
salsa de chile colorado (that you made above)
salt to taste
dried ground oregano (optional)
CARNE ADOBADA:
2 lb cubed pork
3 or 4 c salsa de chile colorado (that you made above)
salt to taste

Steps:

  • 1. To make Chile Caribe (uncooked red chile purée): Red chiles are air-dried and should be dusted before using. A clean damp cloth does the job. Pull out and discard the woody stems of the chile pods and remove the seeds. If you wish, you may also remove the veins. However, the veins add authority [translation: flavor and heat] to your chile. It's a matter of preference. Soak the chiles in warm water for 1 hour. Put half of the chiles, two cloves of garlic and 1-1/2 cups of water in blender. Blend until it is a thick purée. Set aside and repeat process with the rest of the ingredients. Put purée through a fine strainer or food mill to remove any stray seeds and bits of skin. You may add dried oregano and/or finely chopped cilantro (fresh or dried) if you wish.
  • 2. To make Salsa de Chile Colorado (cooked red chile sauce): In heavy saucepan or skillet, melt lard or heat oil. Add flour, stirring until smooth. With a whisk, add water until it reaches the consistency of a gravy. Add all of the Chile Caribe (uncooked red chile purée) you made in Step 1 and simmer gently for 10 minutes. If too thick, add additional water. This cooking process keeps the purée from separating. This sauce is used almost like a gravy to top many New Mexico dishes such as enchiladas and smothered burritos. When you order New Mexico food, you'll be asked red or green? This is red and green chile sauce is green. The third option, both sauces, is called Christmas.
  • 3. To make an optional Salsa de Chile Colorado con Carne (red chile with meat sauce): Sauté meat until browned. Add Salsa de Colorado (red chile sauce) you made in Step 2 and simmer approximately 30 minutes until meat is tender. Season to taste.
  • 4. My favorite option is Carne Adobada (marinated red chile meat): Marinate cubed pork overnight in prepared thick red chile sauce (that you made in Step 2 above). Simmer slowly in heavy skillet for at least 2 hours. Variation: Pork may be sliced instead of cubed (this is my preference). It may also be baked in a covered baking dish in a 325° oven for 1 to 1-1/2 hours until done.

GREEN CHILI ENCHILADA SAUCE, MILLIE'S



Green Chili Enchilada Sauce, Millie's image

I just love green chile enchilada sauce , but sometimes it can be hard to find where I live. I created this recipe so that I could make my own and freeze it. This year I put in a garden and grew a lot of anahiem peppers and tomatillos, so I started canning my sauce. Sometimes I will make it mild and other times I add serrano...

Provided by Millie Johnson

Categories     Other Sauces

Time 5h

Number Of Ingredients 12

50 green chiles, roasted,peeled and cleaned**
12 - 15 large tomatillos, fresh
8 c chicken stock or broth
2 large onions,chunked
2 jumbo jalapenos ,cut into 2-3 pieces (or 3-4 regular)
4 serrano chiles, cut in 3 pieces * optional
1/2 tsp cayenne pepper,ground * optional
1 tsp dried cilantro
2 Tbsp ground cumin
1 tsp salt
4 clove garlic, minced
1/2 tsp oregano, dried ( i was out of mexican oregano so i used italian)

Steps:

  • 1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
  • 2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
  • 3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
  • 4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
  • 5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
  • 6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
  • 7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.

HOW TO PREPARE A FRESH GREEN CHILI



How to Prepare a Fresh Green Chili image

This came from a cookbook purchased in New Mexico years ago. Thought someone might find this helpful.

Provided by Glenn

Categories     Low Protein

Time 2h10m

Yield 12 chilies

Number Of Ingredients 2

12 fresh green chilies
water

Steps:

  • Rinse and drain chilies.
  • Make a steam vent in each by using a toothpick or an ice pick.
  • Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
  • Roast chilies, turning them frequently until they are uniformly blistered.
  • Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
  • Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
  • The chili is now ready for freezing or to use in any recipe.
  • Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.

Nutrition Facts : Calories 23.8, Fat 0.2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 5.5, Fiber 2, Sugar 2.9, Protein 1

MILLIE'S FRESH GREEN CHILE



Millie's Fresh Green Chile image

This recipe is from the late Millie Santillanes' compilation cookbook, New Mexican Feasts from the Land of Enchantment, Unique Cooking of New Mexico. When the green chiles are harvested, there are many here who roast them. Fruit and vegetable stands all seem to have big roasters that go all day. The scent of roasting green...

Provided by Jane Hughes

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 22

FRESH GREEN CHILE:
2 to 4 clove garlic, pressed
2 c green chile, roasted and peeled (see step 1 of directions)
salt to taste
cilantro to taste (optional)
GREEN CHILE SAUCE:
2 Tbsp cooking oil
1 small onion, minced
2 to 4 clove garlic, minced
2 c fresh green chile (prepared above) or buy frozen
4 to 6 tomatoes, diced
salt to taste
GREEN CHILE SAUCE WITH MEAT:
1 lb lean diced pork or beef (ground or diced)
1 onion, sliced
DRIED GREEN CHILE SAUCE:
12 dried green chiles
1 lb pork steak, cubed
2 c water
1 c canned or fresh tomatoes
3/4 tsp salt (or to taste)
1/2 tsp garlic powder or diced fresh garlic

Steps:

  • 1. FRESH GREEN CHILE: Before roasting green chile, wash, dry and pierce with a fork to prevent popping. Chile can be roasted on a skillet or griddle, in the broiler or on a grill. On a hot skillet or griddle, roast chile until skin is blistered on all sides. Turn often to avoid burning. To broil, place chile on cookie sheet 4 to 6 inches from broiler. When the chile is blistered on all sides, place in a bowl and cover with a damp cloth and allow to steam for 15-20 minutes before peeling. The steaming process makes it much easier to peel. To peel, start at the stem and pull downward. Remove stem and seeds. Depending on how hot you like your chile you can either remove the interior veins or not. Your green chile is now ready to be used in recipes or frozen to be used later. To use it now, chop the green chile to a fine dice. Mix it with pressed garlic. Season to taste. Add cilantro to taste; it's optional but a good addition.
  • 2. GREEN CHILE SAUCE: Heat oil in a heavy skillet or saucepan. Add onion and sauté until transparent. Add garlic, green chile and tomatoes. Bring to a boil, reduce heat and simmer, stirring frequently for about 8 minutes. Salt to taste.
  • 3. GREEN CHILE SAUCE WITH MEAT: Sauté meat until brown. Add onions and follow basic recipe above for Green Chile Sauce. Bring to a boil, simmer, stirring frequently, for approximately 30 minutes or until meat is tender.
  • 4. DRIED GREEN CHILE SAUCE: Remove stems and seeds from dried chiles. Soak in lukewarm water until softened. Brown cubed pork until completely cooked. Add tomatoes, seasonings, water and chopped green chiles. Adjust seasonings to taste.
  • 5. What most people around here do is either buy green chiles when they're harvested and roast and freeze them, or they buy them from a store that roasts and freezes the chiles and sells them that way. That's what we use to make our Green Chile Sauce, with or without meat as directed above.
  • 6. If you want to buy roasted and frozen green chiles, this is a well recommended online source. http://www.newmexicanconnection.com/

More about "millies fresh green chile recipes"

AN ABUNDANCE OF HATCH GREEN CHILES : R/COOKING - REDDIT
Chile Rellenos are a classic green chile application - though you can use poblanos too (for anyone else or if you run out!). Roast, clean but leave the chile intact, make a slice longways …
From reddit.com


HOW TO MAKE THE BEST GREEN CHILE SAUCE - FARMER'S …
Ingredients. 1 tablespoon unsalted butter 2/3 cups chopped onion 2 tablespoons flour 1 1/2 cups chicken broth 1 - 1 1/2 cups chopped green chilis (mild, medium or hot, this determines the spice)
From farmerswiferambles.com


21+ OF THE BEST HATCH GREEN CHILE RECIPES - KIM SCHOB
May 23, 2024 These spicy and fresh recipes use hatch green chiles as a main ingredient! This New Mexican pepper offers a lovely balance of sweetness and heat in every dish. From …
From kimschob.com


44 BEST GREEN CHILE RECIPES - PARADE
Jul 30, 2024 This chile verde (aka green chili) recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers! Get the recipe: New Mexico Chile Verde …
From parade.com


25 GREEN CHILE RECIPES TO SPICE UP YOUR LIFE - HUFFPOST
Feb 4, 2013 There are many great chiles to choose from, but if you're looking for one with a fiery kick and a hit of bright citrusy acidity, the Hatch green chile is the pod for you. They're a …
From huffpost.com


FRESH GREEN CHILE QUICHE RECIPE - CHEF'S RESOURCE RECIPES
Dec 11, 2024 This three-cheeses and green chile quiche recipe is a delicious and satisfying option for breakfast, brunch, or dinner. With its flaky pie crust, gooey cheese, and spicy kick …
From chefsresource.com


MILLIES FRESH GREEN CHILE RECIPES
Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil. Roast the vegetables in the …
From tfrecipes.com


7 WAYS TO USE MILLIE'S CHILI - MAMASEZZ.COM
7 Ways to Enjoy MamaSezz Millie’s Chili 1. Heat and Eat. MamaSezz Millie's Chili, like all MamaSezz dishes, comes to your door ready to heat-and-eat and fresh (no thawing necessary!). You just open the bag, pour the contents into a …
From mamasezz.com


6 ESSENTIAL GREEN CHILE RECIPES - NEW MEXICO MAGAZINE
Sep 10, 2018 Here are six essential recipes for all your green chiles from green chile stew and crepe ole to green chile pasta and Sparky's green chile milkshake. ... 6 Essential Green Chile Recipes. Cook like a local with these harvest-ready …
From newmexicomagazine.org


505 GREEN CHILE RECIPES : R/COSTCO - REDDIT
Taco soup! A pound of shredded chicken, 1 can black beans, 1 can red kidney beans, 1 can corn, 1 can diced or crushed tomato, 1/2 cup green chiles, diced onion and red pepper, packet of taco seasoning, 4 cups chicken broth.
From reddit.com


MILLIE SANTILLANES CHILE CARIBE RECIPES
1. To make Chile Caribe (uncooked red chile purée): Red chiles are air-dried and should be dusted before using. A clean damp cloth does the job. Pull out and discard the woody stems of …
From tfrecipes.com


GREEN CHILE CHICKEN ENCHILADAS – MILLIE'S SIPPING BROTH
Jun 15, 2024 Green Chile Chicken Enchiladas are a delightful and easy-to-make dish that combines tender chicken, creamy sour cream, and a zesty green enchilada sauce. This recipe requires minimal preparation and delivers an …
From milliessippingbroth.com


HATCH GREEN CHILE ENCHILADAS RECIPE | FRESH CHILE
It was delicious but used much less posole powder and green pepper sauce so start with a little and add if desired. I will definitely make again just use the lesser amounts. Esta August 16, 2021. We 1/2 this recipe as well for the two us. This …
From freshchileco.com


OUR RECIPES - FRESH CHILE
Download PDF of Recipes For more Fresh Hatch Green and Red Chile recipes, please visit our website at https://www.freshchileco.com/recipes
From freshchileco.com


46 BEST HATCH CHILE RECIPES - WHAT TO MAKE WITH HATCH …
Sep 1, 2023 If you love green chile peppers in all the things, add some to our crockpot chili, we have a recipe for that as well. You can make this 5 ingredient Instant Pot chili quicker this way too. Add as many chiles as you like to really …
From temeculablogs.com


GREEN CHILE NEW MEXICAN STYLE - THIS IS HOW I COOK
Oct 23, 2019 Green Chile: Though I do love Pueblo chiles, grown in Pueblo, Colorado I like making green chile with Hatch chiles, because Pueblo chiles have great flavor but a thicker skin. I believe I make my green chile New Mexican …
From thisishowicook.com


Related Search