seems like a good day to talk about food. . . .
and since there's been some discussion about green chili recently, and it's come to my attention that some sad souls on here have never even tried it, i thought that i'd share the recipe that i got from my best friend's mom (she was born in CO, but is of mexican descent). . .
Green Chili
Ingredients:
3 tablespoons vegetable cooking oil (not olive oil)
2 or 3 half chicken breasts or 3 to 5 pork chops or steaks (cut into bite sized pieces and lightly salted)
1 large or 2 small cloves of garlic minced
1/2 cup chopped onion
1/3 cup of flour
5 or 6 roasted, peeled, chopped green chili peppers (not jalapenos)
1 15 oz. can of whole tomatoes (use all the juice but dice the tomato and remove hard stem)
2 or 3 cups of cold water
salt to taste
Procedure:
Heat the oil in a large pot and add the meat stirring to get the meat cooked on all sides. After the meat has cooked for about 3 minutes add the garlic and onion and continue cooking until the onion is a little soft, maybe another 3 minutes. Add the flour and work it through the meat mixture with a metal spatula for about a minute scraping the bottom of the pan as you mix. Add the chili's, half the tomato/juice, and half the water and bring to a boil stirring constantly. Continue to scrape the bottom of the pot so that the flour doesn't stick and get lumpy. After the chili comes to a boil reduce the heat add salt and let it simmer until the meat is thoroughly cooked. Add more tomato/juice and water if the chili is too thick. Add more chili if it's not spicy enough. If you need to make it hotter buy a couple of jalapenos or one habanero pepper roast, peel, chop, and add them at the end. If you use jalapenos or a habanero be very careful and only handle the peppers with rubber gloves on. They have very dangerous oils that can seriously cause you a lot of pain both on your fingers or God forbid if you get the oil in your eye or nasal membranes.
All of the measurements are approximations. The important thing is to add more of the water and tomato mixture during the cooking process if it looks too thick.