Green chile season is a few months off--yet the yummy, habit forming flavor still beckons our taste buds.  Green Chile Powder is very good at supplying the green chile flavor and pepping up the spiciness of canned green chiles.  That is why I am placing it on a 20% off special this week.  Green chile powder is medium hot to most folks and can be substituted for fresh green chile in sauces, stews and salsas.

When substituting it,  and you still want the texture of the  green chiles, you can use coarsely diced green bell peppers in stews, such as the Green Chile Stew and then add the green chile powder to taste.  Keep track of the amount and then this becomes your winter "go to" recipe when you can not get  fresh green chiles.

I have had a few women tell me they place the green chile powder in small glass jars and keep it in their purses when they go out to eat.  Then if the dishes they order are not as hot and spicy as they like, they add some  green chile powder.  A very clever idea.  One woman showed me her bottle of the green chile powder and she used a glass spice jar.

We had fun last Thursday night at our Barbecue class and now are looking forward to the next classes, which are a weekend, April 23 - 25 and the Perfect Pies class on May 6.   We are planning a new Paella Party class on June 3 and are setting July 8 for the ever  popular Chocolate and  Chile class.  We would love to hear from you of any classes you would like to see us schedule.   

There is still a few places left in our Oaxaca Culinary tour set for June 15 - 21.   We give  you a 10% discount for full payment and if  you want to set up a couple of payments, just call me at 505-243-2622.  A  full participation weekend class is set for April 23 -25 also.

Here are my favorite Green Chile Sauce, which is great for enchiladas or over burritos, omelets and whatever.  Also,  the best Green Chile Stew recipe.

GREEN CHILE CHICKEN ENCHILADAS

This recipe is a favorite of visitors to New Mexico—in fact it is often voted the number 1 choice by tourists of our traditional dishes. This is the best sauce recipe—many are not very flavorful as they do not use a roux to develop the flavor.

 Yield: 4 servings

8 white, yellow or blue corn tortillas

Oil for frying or chile water, optional

1 recipe Green Chile Sauce (follows)

3/4 cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste

1 medium-size onion, chopped

1/4 cup sour cream

Garni: Caribe chile, coarsely chopped Romaine and red leaf lettuces, 4 tomato wedges for each enchilada

1. For rolled enchiladas, lightly fry the tortillas in ½ inch of hot oil in a skillet (or dip in chile water or just warm the tortillas). (see instructions below.)

1. For Flat Enchiladas: Place a spoonful of green chile sauce on the plate, then top with a tortilla followed by sauce, cheese and onion. Repeat once more. Top each enchilada with more sauce, cheese and onion. Heat in a moderate 350 F oven until the cheese melts. Top each with a dollop of sour cream and a few grains of caribe. Encircle each enchilada with lettuce and tomato wedges.

VARIATION:

For Rolled Enchiladas: Dip the softened tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350 F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce around edges before serving.

NEW MEXICO GREEN CHILE SAUCE

This basic, yet versatile sauce without the chicken can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken.

Yield: 2 cups

1 Tablespoon butter or lard

2/3 cup chopped onion

2 Tablespoons flour

1-1/2 cups chicken broth

1 cup (or more) chopped green chiles

or, green chile powder to taste

1 cup cooked chopped chicken

1 large clove garlic, finely minced

3/4 teaspoon salt

Dash of ground comino (cumin)

1. Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour.

1. Add the broth. Then add chiles, garlic, salt and comino. Simmer for about 10 minutes. Just before plating the enchiladas, add the chicken and simmer for another 2 mintues, leaving the broth rather thin.

Reprinted with permission from Jane Butel’s Southwestern Kitchen

GREEN CHILE STEW

Beware, chile novices—you may be too green for this green chili. It is a favorite of the Navajos and they like it hot. Go light on the chiles when starting out—you can always add more. Serve this with Bear Paw Bread (Pueblo Indian French style bread) or generously buttered hot flour tortillas.

Yield: 8 to 12 servings

3 pounds pork shoulder, fat and bone removed (reserve the fat), cut into ½ inch cubes

1/3 cup unbleached all-purpose flour

2 ½ teaspoons salt

3 medium-size onions, coarsely chopped

4 medium-size cloves garlic, finely chopped

2 cans (14 ½ ounces each) whole tomatoes, chopped, liquid reserved

20 fresh green chiles, parched, peeled, and cut crosswise into 1 inch wide strips

(to equal about 4 cups; see Note)

½ teaspoon dried Mexican oregano

1. Melt the pork fat in a heavy straight-sided 5-quart pot over medium high heat.

1. Combine the flour and salt in a paper bag. Add the pork cubes and shake bag to coat them with flour. Shake the excess flour off the pork cubes. Add the pork to the pot, a third at a time, and cook, stirring, until the cubes are evenly browned on all sides, 2 to 3 minutes per side. As they are browned, transfer the pork cubes to a bowl and set aside.

1. Add the onions and garlic to the pot and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

1. Return the pork to the pot, stir in the tomatoes, their liquid, and 3 cups water, and bring to a boil. Then lower the heat, cover the pot, and simmer for 30 minutes.

1. Uncover the pot, add the chiles and oregano, and cook for another 30 minutes. Taste, and adjust the seasoning as needed.

Notes: If you can’t find fresh chiles, use 2 cans (16 ounces each) whole green chiles. Drain them seed them, and cut them crosswise into 1-inch slices.  Add green chile powder to taste.

Reprinted with permission from Chili Madness by Jane Butel