Late summer means Hatch chiles are available. If you are lucky enough to live in New Mexico then you know all about green and red chile sauces also known as Christmas… if you get both types on the same plate. Or just the chiles themselves….ranging from mild to hot. You can buy them at supermarkets now, have them roasted fresh just as if you were in the land of enchantment. They freeze very easily so you can use them all year long. We freeze them with the black skin still on, just take your hands or a paper towel and wipe it off. Slit the chili open and remove the seeds, cut the stem off and you have mouth watering chili ready to use.
A favorite and easy way to make a great dish with many types of meats or just a pot of veggies is as follows
- Crock pot
- Broth, beef works great if a veggie only dish use veggie broth about 1 1/2 cups
- 1 medium onion chopped
- 10 chiles skinned and chopped into hunks
- 1 tablespoon taco seasoning of your choice
- 1 teaspoon ground cumin
- 1-2 pounds of roast (pork, venison, beef) more if you are feeding a tribe….this is for two people
- Salt…to taste about 1/2 teaspoon
I sear or brown the meat in a bit of oil, while that is browning I throw everything, but only half the chiles, into the crock pot and stir. Then put the meat in and stir a bit to blend everything. Put the chiles in on top and kind of squish down in the broth just a bit. Cook on low for eight to ten hours, shred the meat and serve with warm flour tortillas burrito style or on a bowl like a stew.
- Veggie broth 1 1/2 cups
- Onion chopped
- Cumin, taco seasoning, salt (see above)
- Potatoes chopped into hunks
- Carrot, hominy, corn
- 10 chiles skinned and chopped
I would either cook on the stove or add most veggies half way through the day, otherwise you have mush. The broth and chiles can cook to make great flavor when you get home, then add the other items.