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Green Chilies Question

Last post Sep 21, 2005 4:52 PM by chefly . 5 replies.


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  • Green Chilies Question
    I have a recipe for Posole that calls for 1 cup of chopped green chilies.
    What specific type of chili should I use?

    Chefly
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  • RE: Green Chilies Question
    I would use the ones in the can that you find by the refried beans & taco shells.
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  • RE: Green Chilies Question
    I agree. I don't think any brand is better than another.

    I've always wanted to buy a can to put in my chili, but I'm afraid the chiles will make it way too hot??
    Don't know here I'm guessing.

    Good luck. And BTW What is Posole?
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  • RE: Green Chilies Question
    Try it, it's wonderful!

    Posole

    1 12 oz pkg Dry Posole
    3 ½ qts water
    1 lb lean pork meat, bite-sized
    3 Tbsp Red Chile Powder
    1 medium onion, diced
    4 cloves garlic, minced
    2 tsp garlic powder
    ¾ Tbsp. salt

    1. Place posole and 2 qts. water in a large pot. Bring to a boil. Cover and cook over medium heat 1 hour or until corn begins to pop.
    2. Add pork (including bones, if any) and remaining 1 ½ qts. water.
    Bring to a slow boil. Cover and cook 30 minutes over low to medium heat.
    3. Add remaining ingredients. Bring to a slow boil. Cover and cook 1 hour over low to medium heat, allowing flavors to blend.

    Makes ten 8 oz servings.

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  • RE: Green Chilies Question
    The canned green chiles are mild, I swear!!!! Hatch brand or Ortega are usually what I buy. I use them all the time in rice, soups, chili, stews, scrambled eggs, etc...

    If you buy fresh Hatch chiles from NM they come hot or mild, and believe me the hot are HOT! Albertson's had them for the last month, and Dh would roast them on the grill then peel and top his burgers, burritos, eggs, etc with them. He made a salsa and put them in there too, so hot I can't eat it.
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  • RE: Green Chilies Question
    This is the recipe I am going to make. I thought it might be calling for fresh chilies because it called for 1 cup, chopped. Canned would be easier though. Thanks everyone for answering.
    Chefly

    Posted by: LisaQ Posted on: 9/4/2002 11:11:20 AM
    #R586709
    Posole

    2 T olive oil
    1 med yellow onion
    2 cloves garlic run through garlic press
    1 lb lean ground pork
    1 t salt
    1 t dried oregano
    2 t ground cumin
    1 cup chopped green chile
    1 can (#10) white hominy with juice

    Heat oil in a frying pan, saute onion and garlic until soft. Stir in ground pork, add salt, seasonings and chile and cook until pork is brown. Pour hominy and liquid into a large pot, stir in pork mixture and cook covered over low heat for at least one hour. Serve in soup bowls. Serves 10-12
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