We just made some Pulled Pork Green Chile Enchiladas. Here are some photos. If you don't have a good Green Chile recipe I would be happy to pass it on. I learned it from my wife. We both have over 20 years in New Mexico and love that green and red chile.(http://i154.photobucket.com/albums/s274/parishollow/ench1.jpg)
(http://i154.photobucket.com/albums/s274/parishollow/ench3.jpg)
(http://i154.photobucket.com/albums/s274/parishollow/ench2.jpg)
(http://i154.photobucket.com/albums/s274/parishollow/ench4.jpg)
Now in the oven at 375° for about 30 minutes and spoon a little more green on them and eat. Oh, maybe some fresh tomatoes on top and avocado on the side.
Okay, I need the FTP address for the VPN anti-matter tunnel that will move 5 of those through the isomer phase space to my countertop. Then, let me know when to sync the 10 petawatt laser induced synchro wave receiver for the complete transfer.... 8)
Rod Serling + Stephen Hawking
Perfect Breakfast Food! ;)
Sounds like Sparky wants em hot when they arrive. ::)
Looks great. (http://www.smileypad.com/v224/Happy/Big-Thumbs-Up.gif) Was beginning to get hungry until you mentioned avocado. (http://www.smileypad.com/v224/Feelings/Green.gif)
Please pass the recipe on. As WCK mentioned, they would make a great breakfast. They would be great to make ahead of time and freeze.
Great looking food and information. Thanks for sharing.
Here is the recipe. I am having this for lunch today, great leftovers. I did also freeze four packages of two each.
Green Chili sauce
Actually my wife's recipe but she allowed me to learn it so I could make it if she was busy. Seems she is busy a lot lately.
Good over eggs, enchiladas, tamales, fried potatoes or add the pork right into this and eat.
Start with sauté one large white onion chopped small, fine is OK too or for that matter perhaps you like big chunks. Sauté until transparent. I almost forgot, add a couple three or four gloves of garlic, chopped. Oh yes, in olive oil, let's make this healthy. How much? Cover the bottom of a 2 quart pan about 1/8th of an inch. Grind some fresh black pepper over this, the smell will drive you crazy.
Add to this some unbleached white flour until its thick enough to still stir around and not chuncking up. That's a technical term not used much and you won't find it in the dictionary. Sorry you Scrabble players.
Let this flour cook a little, it could even start to brown. Add, and this is the best part, my mouth waters whenever I think of them, Roasted Green Chiles. The fresh right out of the roaster is best but we freeze 6 bushes a year so we always have them. A quart should do you. Peel them first and chop to the size you like. Did you take out the seeds? Might as well so they won't get stuck on your teeth. Add these to your roux, stir and mix it up like there is a little party going on inside that pot.
If you don't have fresh green chiles you can look in the frozen vegetable isle at the grocery store. Bueno Brand is real good.
Add about 30 ounces of water. I am guessing here because I use one big blue summer plastic drink your tea out of glass. Stir, remember there is a party going on here. Add to this some chicken broth paste. I use the Better than Bullion brand that comes in a squatty little jar that holds about a cup of the stuff. This is salty so add about two tablespoonfuls and adjust to your own taste. More will give you more chicken and more salt but that is good to a point.
Let it cook over medium heat until thickened.
We soften the corn tortillas up in a little hot oil first. This helps them wrap better.
Take this softened tort and fill it with some pork, chicken, beef or just cheese. Add more cheese and onions and roll it up. Place in pan, I don't oil mine and they don't stick. Cover with green chile and more cheese. Cook at 375° for 30 minutes or so. Cover with a little more green chile and fresh cut tomatoes. Slice a quarter of Avocado length wise and fan out on the side. Enjoy!
Thanks!
This is definately on my to do list.
Parishollow, how did you prepare your Boston butt?
Dang, I must be getten the hang of this place. First recipe write up I think I understood the first time through 8) 8) thanks for posting! :)
Very cool Parishollow 8) Thanks for the recipe .
Coyote
dang p ho... look n dang good... really really dang good...
now i needs the sparkler to hook me up with some of those petawatts...
owrstrich
Quote from: wicz on April 25, 2007, 02:58:00 PM
Parishollow, how did you prepare your Boston butt?
Exactly the same as the "20# of butt" post. I had marinated 4 and saved that last one for us on the weekend. Only took about 14 hours because i set the temp. at 230°. That way it maintained at 225 average. That and there was only one in the BS.
Looks good.I was working for this Mexican family once redoing thier windows out in Denver Colorado.It was just the elderly mom and two sons.Didnt speak much English but they were really nice people.One day she invited me in for dinner and I sat down to some green chile and enchiladas.They about busted a gut laughing at me, it tasted so good I couldnt stop eating it but was so spicy my face turned red and I started sweating terribly, never had anything so tasty that caused me so much pain before.Wish I had her recipe, toned down a littler of course ;D
Made one hell of a mess from licking my computer screen >:( Sure does look good ;)