b. to trimmings. Cut trimmed pork into 1-inch cubes.
Brown meat and potatoes together; stir to prevent sticking. Add green chili, tomatoes, beans, garlic, onion flakes and water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or longer. Recipe is not fussy and flavors blend if cooked longer.
Serve with flour tortillas warmed and folded in fourths.
Serves 6 to 8.
Brown meat and potatoes together.
Stir constantly to prevent sticking.
Drain excess fat.
Add green chili, tomatoes, garlic salt, onion powder and water.
Bring to a boil and simmer 15 to 20 minutes.
Serve with flour tortillas or Huevos Rancheros Tome Style.
In
large heavy saucepan cook meat until no longer red. Drain. Add
salt
and flour; blend over low heat.
Add water; increase heat
to
medium.
Add
potatoes,
onion, beef base, garlic
and salt.
Cook
until potatoes are cooked not mushy. Add chopped green chili to taste. Boil for 1 minute more, then serve.
Saute beef or pork in grease (coat with flour, salt and pepper as desired).
Cook until well browned.
Cook onion, garlic, cumin and chili pepper, stirring, until onion softens
Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired.
Melt the shortening in a large pot over medium high heat.
When shortening is hot add the diced pork and cook till done about 10 to 15 minutes.
Remove pot from heat and stir in the flour.
Cook over low heat for about 2 minutes stirring constantly.
Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.
Brown pork in small amount of oil using salt, pepper and garlic to taste.
While meat is browning, empty large can of tomatoes in 4 qt. pan.
Cup up fine with juice or use hands to pulverise.
Add green chili to tomatoes and simmer.
Add browned meat mixture and stir well.
Simmer 1/2 hour.
ooked potatoes. Add the green chiles, corn, green chili powder, 2 teaspoons salt
n bun and top with green chili sauce, lettuce, tomatoes and pickled
Dice pork roast and fry until brown.
Add flour and water to make gravy.
Dice green chili, tomato and garlic.
Add diced jalapenos and 1 1/2 cups water.
Mix all ingredients in crock-pot and cook on medium about 5 hours.
Add salt and pepper during cooking time.
Serve over burritos or with tortillas.
aste.
For the green chili dressing; combine chili pepper, peanut oil and
Peel and cut potatoes into french fry sticks.
Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
Heat green chili in a saucepan.
When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
Place back into a broiler for 5 minutes to melt cheese.
Optional toppings: sour cream, onions, jalapenos, or guacamole.
Partially brown ground beef.
Add onions, chili and tomatoes. continue browning.
Add flour.
Stir in water, potatoes and corn. Season to taste with salt, pepper and garlic powder.
Simmer for 1 hour.
Brown and drain beef; set aside.
Dice tomatoes, onion and green chilies.
Combine all ingredients except cheese in a 5 quart saucepan and cook without stirring for 1 hour or until potatoes are tender.
Serve with grated cheese over the top.
Chop
meat in small cubes and fry with bacon drippings. When meat
is
pretty
well
done,
add flour and brown.
Add chopped tomato
and let fry for a few minutes.
Add chili and enough
warm water
to make soft gravy.
Add garlic and salt; let simmer for a few minutes.
Cut meat into small cubes and cook until partly tender in water.
Drain broth of meat and save.
In large skillet with 1 tablespoon oil, brown meat.
Add onion and flour.
Add broth of meat, garlic, green chili, salt and cumin.
Simmer for 1 hour. Delicious when served with refried beans and white flour tortillas.
Top with lettuce, tomato, onion and cheese.
ith salt. Set aside.
Green Chili Crema:.
In a medium
Green Chili Wontons.
Blend the green chilis, jalepenos and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
Deep fry in 350-degree oil for one minute.
(Makes 18 wontons).
Guacamole Dipping Sauce.
Mash the avocados and blend all ingredients thoroughly.
Makes about 1 cup.