An Easy Chicken with Mole Sauce Recipe!
Rich, dark and delicious, mole is a signature sauce in New Mexican cooking. There are many variations, but the basic ingredients include plenty of Chile and nuts along with a touch of chocolate to tame the heat of the Chile. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chile powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
This wonderful recipe is from Eating Well Magazine.
1¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons canola oil,
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds
(Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.)
Season chicken with teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
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A simple, quick & easy Green Chile Chicken Stew Recipe!
1 pound chicken tender or chicken breast meat, cut into ¼ pieces
1 quart chicken broth
3 cups medium-size red potatoes, cut into ½ cubes
1 16-ounce jar green chile sauce
1 tablespoon vegetable oil
1 ½ cups whole kernel corn
¼ cup all-purpose flour
1 tablespoon granulated garlic
½ teaspoon salt
½ teaspoon pepper
Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1-gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.
Recipe courtesy of El Pinto Restaurant & Cantina
Click here for El Pinto Green Chile Sauce
Click here for El Rancho de Los Garcia’s Green Chile Sauce
Looking for the perfect Chile Verde Con Cerdo in Hatch Chile Verde (Green Chili With Pork) recipe? You found it!
2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
2 cups diced tomatillos (or substitute with your favorite salsa verde)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
1 tablespoon ground chili powder (or to taste) (optional)
1 teaspoon salt
2 tablespoons cumin (to taste)
2 teaspoons oregano
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite-size pieces.
Process 1/2 of the green chilies and tomatillos until smooth.
In the same large pan, melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic, and fat until flour absorbs the oil or fat.
Add broth or water.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.
Enjoy your Chile Verde Con Cerdo in Hatch Chile Verde!
Cold Winter Green Chile Stew
Nothing gets you warmer than new Mexican Green Chile Stew. This Southwestern staple is still going strong!
Ingredients: Continue reading “Cold Winter Green Chile Stew”
The Hatch Green Chile Meatloaf, I have always liked Meatloaf. My mom and my grandmother both made it when we were kids. The ketchup on top was a treat. So here is a New Mexican take on Meatloaf, with of course, our favorite ingredient Hatch Green Chile.
New Mexican Meatloaf with Hatch Green Chile
1 ½ pound ground beef
1 whole finely chopped onion
1 cup Hatch Green Chile
½ cup breadcrumbs
2 tablespoons of honey
1 can Rotel with green chile
1 finely chopped bell pepper
1-8 oz. can of tomato sauce
Preheat oven to 400 degrees. Mix together in a large bowl all ingredients until well mixed. Place mixed ingredients into a glass baking dish (9×13) and bake for 45 minutes. Top with ketchup to taste (optional) and bake for 15 more minutes.
Makes about 10 servings.
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