These should be world famous...and now maybe they are!
Recipe #1
Mis-en-Plas:
½ turkey breast smoked
1 lb. pueblo dynamite (approx.) green chilies - roasted, peeled, seeded & chopped (Use your
favorite chili
1 Yellow Onion, chopped
1 head of garlic, chopped
32 oz turkey or chicken stock
2 16 oz. cans stewed tomatoes, crushed by hand (canned works better because they
hold up better in a stew)
1 cp dry white wine
2 tbsp Flour ~ for thickening
Chopped cilantro (optional)
Seasoning Mix:
Salt & Pepper to taste
1.5 to 2 tbsp Ground Cumin to taste
Dried Mexican Oregano to taste (Make sure its Mexican)
1 tbsp Smoked Spanish paprika
1 tbsp Epazote
Smoke the turkey breast using “stonewall kitchens” chicken & pork rub at least 1 day ahead of time or early in the morning of the day.
In 2 tbsp. olive oil add the onion, chilies, season with a little of the seasoning mix, and sweat for about 10 minutes over med/low heat or until the onions are translucent.
Add the garlic for a few more minutes.
Add the stock, tomatoes, turkey, wine, and a bit more of the seasoning mix to
the pot and bring to a boil. Reduce to a low simmer and cover. Cook for
about 2 hours, checking your seasoning and stirring occasionally.
If you want to thicken the stew with flour now's the time to do it. Make a slurry, bring the pot to a boil
and thicken the stew slowly until you reach the desired consistency. The more slurry you add the more you will reduce the flavor of the dish.
Cover and reduce heat back down to a low simmer and cook for about another hour.
Garnish with chopped cilantro and serve with warm flour tortillas.
Recipe #2
Mark’s Best Green Chili
1 bone in pork butt about 4 lbs
Sofrito:
1 yellow onion, diced
1 head garlic, chopped
2 celery stalks, diced
2 carrots, diced
24 pueblo chilies, roasted, seeded & chopped
2-3 quarts chicken stock
¼ head cilantro, chopped with stems
Pre Heat the oven to 275
Deeply brown the pork butt in olive oil or any other oil, set aside.
Sweat the onion, celery, carrot, and chilies together ‘til the onions are translucent.
Add the garlic and cook for a couple of minutes.
Put the pork butt and sofrito into a Dutch oven.
Add enough chicken stock to come about 3/4 of the way to the top of the butt.
Bring the liquid to a boil.
Place the Dutch oven covered in the oven and cook for 3 hours.
Remove the Dutch oven from the oven and separate the butt from the sofrito.
Separate the fat from the sofrito.
Liquefy the sofrito in a blender.
Return the sofrito and butt to the Dutch oven and return to the oven for another 3-4 hours.
Shred the pork, removing the fat and bone.
Return the pork to the sofrito and bring back to temperature and serve with warm tortillas.
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