In my huge Hispanic family, food has always been the center
of our activity. We gathered for every holiday and made sure to have the best
food! We would grill during the summer, have pig roasts during the fall and
early spring, and usually made even the smallest holidays chalk full of
delicious meats, salads and desserts. A staple of our family meals is green
chile. There has been some hype about it recently because of Denver trying to
claim it as theirs, but the truth is, green chile belongs to New Mexico and
always will! Alright, with that said, I’ve decided to provide you with my
favorite recipe… Green Chile!
What you will need:
1.
Roasted Green Chile [6-10 pods]
2.
Pork Roast
3.
Vegetable oil
4.
Minced garlic [1/2 tablespoon]
5.
Flour [3 Tablespoons]
6.
Water [4 cups]
7.
Oregano [1 teaspoon]
8.
Salt [2 teaspoons + to taste]
Cube the pork roast and brown it in some vegetable oil. Throw
in the minced garlic and let it flavor your meat. You will want oil remaining
in the pan so that once the meat is almost
done, you can add the flour. You will
want to brown the flour, much like you would do if you were making a roux or
gravy. Once it is a nice golden color, add the chopped green chile. Mix it
around a bit coating the chile and then pour in the water. Add the oregano and
the salt, cover and let it simmer. I’d recommend leaving it to simmer for a
while, the longer you leave it, the better the flavors meld. You will want to
taste it and add salt until the outstanding, almost sweet flavor of the chile
is predominant.
Stay tuned for a top five list of my favorite ways to eat
this recipe!
Cut chicken into small pieces. Combine chicken, 3T. chicken stock and 1t. jerk seasoning in a covered casserole. Stir and microwave. Add more seasoning as desired. Get it good and hot in microwave. Make rice with a small portion of your water (about 2T) and replace the rest of the water you'd normally use with coconut milk. 
