Chile Pepper
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Chile Pepper
What type of chile pepper is used in Colorado Green Chile?
Im from Georgia,and there is no "Green Chile" here. When I visited Colorado (Pagosa Springs), I loved the green chile that they made. It was green with small bits of meat.. Almost like a gravy that could go on top of a hamburger or fries. Does anyone have a recipe for this type of dish, and if so, what is the actual name of the "Green" Chile pepper?
Green chile (colorado style)
Categories: None
Yield: 1 Servings
2 pounds Pork cubed into chunks about the size of the end of your thumb; or 1 pound pork, 1 pound beef, some people use chicken... Usually here in Pueblo it is all pork.
2 can (7 oz) of roasted green chiles or 1 green chile and 1 jalapeno; depending on heat tolerance.
Flour
1 Baseball sized onion; chopped
3 Cloves of garlic minced; (up to 5)
Red chile powder if available
1 can (8 oz) tomato sauce; or 12 oz can chopped tomatoes (optional)
Salt & pepper
Oil to brown pork
Oregano
Cut up meat. In a container (I use a lunch size paper bag) put 2/3 cup of flour, 1 table spoon red chile powder, salt and pepper to taste and meat. Shake to coat meat well. Heat oil in large dutch oven or pot (I use 5 quart dutch oven). Oil should be between 1/8th and 1/4th inch deep. Add meat, and don't worry if you add some of the flour along with it. Brown the meat, and at the same time get a nice light brown chile roux. Add onion and garlic to meat mixture about 1/2 way through the browning time. Add chiles, tomatoes if you are inclined and water to fill pot. Add oregano, somewhere between a pinch and 1/8th teaspoon, depending on preferences. Bring to good boil and simmer for about 30 minutes, adding water if needed. I just let it simmer down to the consistency I want, usually somewhat thick. There are 2 camps on adding tomatoes, somewhat like the people who add beans to texas chili, and those who don't. I prefer either one. Potatoes are also an excellent addition. Usually served over burritos, sometimes enchiladas, or eaten plain with flour tortillas. Good stuff. The farther south you go, say Santa Fe, the thinner this stuff is. By the time you get to Alamagordo, it is almost chineese food like in consistency, and the meat seems to have disappeared
Californication - Red Hot Chili Peppers HD - HQ (SOUND)
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What is the best and easiest way to dry chile peppers?
Specifically jalapenoes.
Drying
Wash your jalapenos thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the peppers up on string or thread and hang to dry. Within several weeks, you will have dried jalapenos and you can grind them up or use them as ornaments as desired.
Freezing Jalapeno Peppers
Freezing peppers is a good idea if you have a large crop and want to save them for later use. You don't have to cook your jalapenos before freezing, although you can skin/peel them if desired. Just keep in mind that after you thaw them, the skins usually come right off easily. Simply wash the peppers, drop them into a ziplock baggie, and set them in the freezer in 2 lb bags.
You can also freeze roasted jalapenos and even chop them up before freezing. When you thaw the peppers out for later use, they can become limp and rather squishy, but they won't lose their flavor.
soBDC
Then u got a bell pepper nose…chile stop!
raynor4000
The pepper is associated with the country so the country came first and then the pepper was named after the country because early settlers had never seen it before.