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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Kathy Pitts' New Mexico Chili

pork, chili

1 x no ingredients

I don't have a real recipe for New Mexico-style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise. (Kroger's sometimes has BIG bags of them for 99 cents a bag ;-) What I do is first roast the chiles (either in the broiler or -- better -- over charcoal). The number of chiles I use depends on the size/heat of the chiles, and can range from 2-3 to 10 or more. If the chiles are really hot (it happens sometimes, even with Anaheims), I'll also add 3-4 roasted green bell peppers to give the dish the required pepper taste without rendering it inedible by anyone without an asbestos esophagus. After the chiles have cooled a bit, I peel and seed them, and cut them into coarse dice. I sometimes (not always) will also roast/peel 5-6 tomatoes to place in the chiles, but tomatoes are optional in this dish, and I usually don't use 'em. Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes used, but isn't as good in this dish, IMHO, and I would imagine lamb would be very good here indeed). Coat the meat in seasoned flour, and brown it in hot lard. Remove from the pan and set aside. Toss a couple of chopped onions into the pot, along with a clove or two of garlic. When the onions are golden, I add enough flour to make a roux, and cook until the roux is light brown. I then add chicken broth to make a fairly thin gravy, the pork, chiles, tomatoes (if used), and season the dish with cumin and Mexican oregano. Simmer for a couple of hours, until the pork is tender and the flavors have blended. The end dish should have a pronounced green chile/pepper flavor and be the consistancy of a thick stew. It's very good by itself, or as a filling for burritos/soft tacos, and is wonderful reheated the next morning and served as a side dish with scrambled eggs for breakfast. Wes, for some bizarre reason, likes it over rice... Sorry for the inexact recipe/directions. I learned to make this dish from an ex-neighbor who was or mixed Hispanic/Native American ancestry, and never QUITE got around to rendering her directions into a real recipe. (She served the dish with fry bread, and a pot of white beans on the side -- have no idea whether this was traditional or simply the way she liked it.) Kathy in Bryan, TX