1 can (10.5 oz) cream of chicken soup
1 pound grated cheese, monterey jack and cheddar
1 cup milk
8 ounces Hatch Green Chile
1 lb. ground beef
1 medium onion, chopped
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1 (10-oz) package corn tortillas, each tortilla cut into eighths
Preheat oven to 350ºF. In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the 8 ounces of Hatch Green Chile. In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt. In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle rest of cheese on top. Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving.
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!
Wild salmon is among the healthiest types of fish to eat. It has a delicious, hearty flavor and pleasing flaky texture that works wonderfully when wrapped up in a tortilla. I like to serve these tacos with Black Bean Salsa.
1 pound wild-caught salmon, skin removed and cut into 4 fillets
1 teaspoon salt
½ teaspoon black pepper, ground
¾ teaspoon chipotle seasoning
1 tablespoon olive oil
½ lemon, juiced (approximately 1 tablespoon juice)
Corn or Flour Tortillas
Combine salt, pepper, and chipotle in a mixing bowl. Coat one side of each salmon fillet.
In a cast-iron skillet or frying pan, heat the olive oil until hot but not smoking. Cook each fillet, spice side up, for 3 minutes or until it is brown on the underside. Turn over with a spatula and cook another 3 to 4 minutes until brown. Turn over again. Top with leftover spice mix. The topside should be nicely browned in appearance. Drizzle the lemon juice over the fillets, an even amount for each. Remove from heat and serve with your favorite tortillas and salsa.
Makes 4 tacos.
Wild game birds have been a part of the Southwest Indian diet for centuries. Â Quail motifs can be found on pottery in both ancient and contemporary works. Animals were never hunted for sport and only what was needed, was killed. Â This respect for the natural balance of things is a basic Native American creed.
Today game is hunted with the same spirit among most Native Americans. This contemporary recipe for quail is served glazed with a red chile honey which can be served individually as an appetizer or as a main course.
Red Chile Honey Glaze:
4 Dried Red New MexicoÂ Chiles, stemmed, seeded, and broken into small pieces
Wash each quail under cold running water. Â Cut the wings of each quail at their joints and set aside.
In a medium-size mixing bowl, combine together the ingredients for the marinade. Â Add the quail, making sure each quail is thoroughly coated. Â Cover and place in the refrigerator, and let marinade overnight.
For the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Â Bring to a boil and boil for 3 minutes, then remove from the heat. Â Let stand 10 minutes, place the mixture into a blender, and add the honey and blend for 1 minute.
Pour through a fine sieve, to remove the chile skins, and then discard them. Â Set aside.
Heat a grill or cast iron grill pan over medium-high heat until hot but not smoking, then place on the marinated quail. Â Grill for approximately 5 minutes, turn over and grill another 5 minutes, then remove from the heat.
Brush the glaze onto both sides of each grilled quail. Â Reserve the remaining glaze for serving. Â Place the quail topside up in a shallow roasting pan and then place them in the oven at 350 degrees. Cook until done, approximately 15 to 20 minutes or until done.