Recipe - Carols Moms Green Chile

1 md Size roast (beef)
10 lg Green chiles
1 lg White onion
1 md Can whole stewed
tomatoes
Garlic salt
1 pn Cumino
2 (up to)
4 cup Beef gravy

Larry Ottersbach aka theo@indirect.com aka lottersb@pcshs.com

I was at a wedding reception a couple of years ago hear in Phoenix for my
wife's secretary. There was a green chile in a large pot on the food table
that was very good. Everyone was eating it plain, wrapped in flour
tortillas as a burrito and as a topping for just about everything else. I
asked the bride if she knew who had made it and she told me that her mom
had made it from an old family recipe. A few weeks later (after the
honeymoon) I got a call from her. She asked me if I cooked. I said that I
did. "Good", she replied, "because my mom just gave me the recipe and if
she has to give you exact measurements she's not sure if she could". An
hour later I got a fax with the following recipe.

Roast green chiles over grill until all skin is almost black (you are not
burning it don't worry)

Soak roasted green chiles (submerged) in bowl of cold water (ten minutes).
Peel skin off. Dice chile into small, small pieces or mashed.

Cut up meat into bite size pieces. Sautee meat with white onion about 10
minutes or just barely brown. Add tomatoes, garlic salt, cumino and gravy
and simmer about One half hour.

That's it. It's very generic. I have substituted just about everything in
it. I prefer using New Mexican green chiles with a couple of Jalepenos and
a couple of Seranos or a Habanero but everything in the recipe is to be
done "to taste". I also like using half beef and half pork and sometimes
add some choriso (pork or beef). Sometimes I've left out the tomatoes and
added more peppers and it always comes out great. If I plan on freezing
some for later I try to undercook to allow for reheating.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.