How To make Don Fernando's Green Chile Stew
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef
(see note)
1/2 Lb Bonless Sirloin, Cubed :
(see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp :
*
see note 1 Tomato chopped
1 Medium Onion :
chopped
1 Clove Garlic minced
1/2 Cup Fresh Cilantro :
chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley -- chopped
1 Tsp Salt
1 Tsp Pepper
* (we use half this amount and seed the chiles)
1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat and sirloin until done. Remove. (We saute in a little olive oil) 3. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened. 4. Add chicken broth, beer, poblano peppers and tomato. Bring to a boil and reduce to a simmer. 5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and pepper. Stir well. 6. Simmer for 2 hours, stirring occasionally.
Note: you could eliminate the meat by using TVP for the ground and doubling the amount of beans. I have not tried this though. -- Sharon Badian, AT&T Bell Labs - Denver (seb1@dr.att.com)
Tony's notes: Fresh poblano peppers are essential to this recipe. We've found they tend to be rather mild in mid- summer, with the hotness increasing as they move into the end of the growing season. Adjust the number of peppers to your taste and the hotness of the particular chiles you use. Incidentally, although it's heresy to say it, this is a pretty low-fat recipe.
Enjoy
How To make Don Fernando's Green Chile Stew's Videos
Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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MAKE THIS MUSSELS RECIPE THAT EVERYONE WILL LOVE, INCREDIBLY DELICIOUS !
How to cook Mussels.
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INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
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Sri Lankan Oxtail Soup
This deep and heavy flavoured, peppery soup is immune boosting and delicious. Perfect for the winter months.
Ingredients:
1 red onion finely chopped
1 stalk of celery finely chopped
5 cloves of garlic finely chopped
Thumb size piece of ginger finely chopped
2 long green chilies sliced on the bias
5 carrots peeled and cut into thumb size pieces
One stalk of leeks thinly sliced
1 tbs coriander (powder)
1tbs cumin powder
1tbs of ground pepper
1 tbs of pepper corn
1 tsp of fenugreek
1/4 tsp of turmeric
Beef Bone broth as made in this video:
1/2 lbs of oxtail
1/4 to 1/2 lbs chunky stewing beef
Salt to taste at the end
Grandma's Authentic & Classic Homemade POZOLE ROJO! ????????????
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Constantly skim the top of broth to have a clean and smooth broth
✅the white corn dried hominy can be found at your local Mexican Supermarket or at your local supermarket in the Hispanic aisle.
✅ it is very important for the dried/raw hominy to soak overnight, this helps to soften them I usually soak for 24 hours so it cooks along with the meat ☺️
Ingredients:
36 oz organic white corn Posole(uncooked hominy)
Salt
4lbs pork shoulder
2 lbs neck bones
1 whole onion
1 head of garlic
3 bay leaves
25 New Mexico chile pods
3 chile ancho
1/4 onion
3 garlic cloves
1 tbsp oregano
2 tsp ground cumin
1 tbsp chicken bouillon
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