After what the locals tell me has been a most unusually sunny and dry September and early October, our little corner of the Puget Sound lowlands is due a return to seasonal weather today – high 50s and rain.
The first truly cool fall weather always sets me to thinking about hearty soups, stews and chili to enjoy while out and about – whether it’s on the river, chasing birds or other critters in the hills.
For some reason chili has risen to the top of the list this week, and not just the much beloved red chile that pops into our collective memory at the mention of the word, but an honest-to-New-Mexico green chile.
Your first genuine green chile is one of those foods you never forget. My first was several decades ago driving back into Taos late one evening after being tossed from the ski mountain for a bogus charge of skiing out of bounds (it wasn’t me, really…).
My buddies and I were counting money to be sure we could buy food, beverages AND gasoline and passed a rustic eatery just outside of town. We stopped and gorged on New Mexico style enchiladas (flat tortillas, not rolled), beans, rice and the most wondrous green chile on the planet.
From that day forward green chiles became a friend that have never failed to impress.
There are hundreds if not thousands of good green chile recipes out there; we come back to this one over and over again as it’s quick, easy and authentic. Don’t cut back on the green, you’ll need everyone of those chiles to make this one work.
1 pound lean beef, cut into 1/2 inch cubes
2 pounds lean pork, cut into 1/2 inch cubes
2 medium onions, chopped
1/4 cup vegetable oil, divided
Salt and pepper to taste
1 tbsp. granulated garlic
1/4 cup flour
4 cans (14.5 oz.) chicken broth
1-2 cans (10 oz.) diced tomatoes
Green chiles: Either 4 lb. roasted, peeled and diced or 8 (7 oz.) cans diced green chiles, drained
2 tbsp. cumin (ground)
2 tsp. mexican oregano
2 tsp. seasoned salt
1-2 tbsp. chopped fresh cilantro, plus more for the table
Brown the meat. In two batches, brown the meat and onion in a large, deep skillet over medium heat, dusting each batch with the garlic, salt and pepper.
Make it green. As the second batch of meat gets close, stir in the flour and then the first batch of meat; cook for another 5 or 6 minutes. Now add the broth, tomatoes and green chiles (and water to cover if needed). Bring to boil then reduce to a simmer.
Finish the spices. Stir in the cumin, oregano, seasoned salt and cilantro and simmer for another hour (or longer) to meld the flavors.
Serve it up. This begs for cold cerveza and lime and hot, home-made corn tortillas.
Enjoy.
