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Cover the blackeyed peas in water and soak overnight. Drain peas.
Saute sausage meat until done. Add tomatoes, water, spices. Simmer
one hour.
 Great Vegetarian Chili
Yield: 5 Servings
1 c tvp,reconstituted
1 1/2 c finely onions,Chopped
1 1/2 t fresh garlic,Minced
1/3 c chopped green chiles,Canned
- undrai,ned
1 c tomatoes,Diced
1/2 t vegit (salt substitute)
1 t leaf oregano,Dried
1 t cumin
1 1/4 t chili powder
3 c red kidney beans,Canned
-drained &,rinsed
1 1/2 c low-sodium tomato juice
Combine the onion & garlic in large skillet or saucepan & cook,
covered, over low heat until soft, stirring frequently to prevent
scorching.
Add all other ingredients and mix thoroughly. Cook over medium heat
until bubbling hot.
 Green Chili
Yield: 1 Servings
3 lb boneless pork stewing,Lean
1 meat
8 lg green chili peppers
1 lg white onion,chopped
1 flour,seasoned lightly
1 with
1 salt and pepper
1 lard
1 chicken broth
1 T mexican oregano
1 t cumin (or),To Taste
Cut the lean boneless pork stewing meat into cubes about 3/4 inch
square.
8-10 large green chili peppers (vary the heat level according to your
taste and the hotness of the peppers, I generally use Anaheim or
Poblano peppers for this dish, and the heat level can range from
downright wimpy to blow-your-head-off, depending on their origin). If
you're timid, substitute green bell peppers for some of the chiles.
The finished dish should have an intense, pepper flavor, but doesn't
need to send you rushing to the emergency hospital ;-)
chicken broth (do not use a good strong stock here -- just a regular-
strength broth)
Place the whole chili peppers on a roasting pan, and place under the
broiler, turning frequently, until the exterior is well charred. (A
better method is to grill them over charcoal). Remove the peppers,
and place them in a sealed plastic bag for about 15 minutes to cool
and allow the steam to loosen the skin. Peel the papery skin from
the exterior of the peppers. Don't panic is you don't get every last
bit - - the world will not end. Remove the seeds from the peppers,
and chop the pepper flesh into fairly fine dice.
Melt enough lard in a heavy stewing pot to film the pot to the depth
of 1/4 inch. Meanwhile, roll the pork cubes in the seasoned flour.
Brown the floured pork in the lard, a few pieces at a time, until the
exterior is nice and crisp.
Remove the meat, and set aside. Cook the onion in the lard until it
is soft and golden. Stir in enough flour to make a stiff paste, then
cook until the flour/onion mixture is golden brown. Do not allow it
to burn. Add enough chicken broth to make a thin gravy, then add the
pork, peppers, and tomatoes (if used). Season to taste with Mexican
Oregano and cumin.
Simmer until the meat is very tender, at least 1 1/2 hours, but
longer is better, and if you can arrange to make the dish the night
before so the flavors can mellow, that's better yet.
 Green Chili Chili
Yield: 4 Servings
1 lb pork shoulder,cut in 1/4 c
2 T flour
2 T lard,--or -- other fat
1/2 c onions,Chopped
1 cl garlic,minced
16 oz tomatoes,coarsely chopped
28 oz green chiles,diced
1/4 t oregano
2 1/2 t salt
2 c water
Dredge meat in flour. In a deep skillet or heavy pot, brown meat in
lard. Add onion and garlic. Cook 5 minutes more or until onions are
tender but not browned. Add remaining ingredients. Simmer, uncovered,
5 to 10 minutes more or until desired consistency.
Serves 4-6.
 Green Chili Con Carne
Yield: 1 Servings
2 1/2 lb boneless pork loin
3 T safflower oil
2 1/2 c cored,seeded green peppers
1 cut into 1-in. cubes
1 T garlic,minced
3 c drained,canned mexican
1 green tomatoes,or use
1 peeled,seeded and chopped
1 ripe tomatoes
6 oz can green chilies,Chopped
2 T cumin
1/4 t cloves,Ground
2 T fresh coriander,Chopped
1 c dry white wine
1. Cut the meat into 1 1/2-in. cubes
2. Heat the oil in a pressure
cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
stirring, until nicely browned.
3. Using a slotted spoon, transfer the cubes to a platter. Add another
third of the meat cubes and brown them. Transfer them to the platter.
Brown the remaining meat cubes and transfer them to the platter.
4. Add the green peppers to the fat remaining in the cooker and cook
until wilted. Add the garlic and cook about 5 sec., stirring.
5. Return the meat cubes to the cooker. Add the remaining ingredients
and mix well. Cover with the lid and add the pressure regulator. Cook
20 min.
6. Remove the lid according to the manufacturer's instructions. Cook
down, uncovered, about 10 min. or until the sauce is reduced slightly.
Serve with cumin rice.
 Green Chili W/ Pork
Yield: 6 Servings
1/2 c olive oil
2 lg yellow onions,chopped,
-about 4 cup,s
8 md garlic cloves,peeled and
-chopped
8 fresh jalapeno peppers
-stemmed and,minced
1 1/2 T mexican oregano,Dried
3 lb boneless pork shoulder,cut [ Pobierz całość w formacie PDF ]