Green Picante Sauce
1 large onion, chopped
1 tablespoon cooking oil
2 pounds fresh tomarillos or 4 10-ounce cans, drained
3 large green or poblano chiles, chopped
2 cloves garlic, minced
6-8 fresh jalapenos or semanos
Saute the onion until clear; do not brown. Add the remaining
ingredients and simmer for 20 to 30 minutes.  makes approximately 4 cups

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Chili Con Queso
1 pound hot or mild pork sausage
1/2 onion, chopped
2 pounds Velveeta Cheese
1 12-ounce can tomatoes & green chiles
7 ounces green chiles, chopped
Saute the sausage and onion together in a skillet until done;
drain away excess grease. Melt the Velveeta slowly over low heat and add tomatoes and chilis. Serve hot. Serve with tortilla chips.  Serves 20

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Salpicon ( a meat salad)
3 cups sliced leftover pot roast or roast beef
1/2 cup vinegarette
3/4 cup chopped green chiles
1/4 pound Monterey Jack Cheese, grated
2 avocados, peeled and sliced
chopped cilantro, to taste
2 T. chopped parsley
1 chopped jalapeno
Mix beef with Vinegarette and marinate overnight. Top beef with 
chopped green chiles and cheese  Layer with the avocado slices and sprinkle on the cilantro, chopped parsley and jalapeno.   Serve chilled. To serve warm, bake at 325 degrees for 20 to 30 minutes, until meat is thoroughly heated.  Serves 16 to 20

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Green Chili Stew
2 pounds chuck roast
1 1/2 T. cooking oil
4 medium potatoes, diced
12 large Anaheims or Poblanos, roasted, peeled and cut into pieces
1 t. garlic salt
1 t. salt
6-7 cups water
Cut the meat into 1/2 inch cubes and brown in oil in deep pan.  Add potatoes and onions and brown further. Drain off excess fat.  Add peppers, garlic salt, salt and water, bring to a boil, and simmer for 30 minutes. Serve with favorite noodles, rice or homemade bread. Serves 6

Posole -  Green Chili Hominy
1 cup chopped onion, sauteed 
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 T. juice from pickled jalapenos
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapenos, seeded and chopped
Saute` the onions in bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often.  When heated thoroughly; add the hominy liquid and jalapeno juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9x13 inch baking pan and sprinkle with remaining cheese, bacon and peppers. Bake at 325 degrees until cheese on top melts, about 15 minutes. ( 40 minutes if refrigerated) Serves 10-12 

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Ranch Beans
1 pound dried pinto beans
1/4 pound salt pork
3-4 cloves garlic, minced
salt, to taste
1T. (red or green) chili powder
first, rinse the dried beans and remove any stones or dirt.
Cut then pork into strips and rinse. Cover the beans with
water, add the pork and garlic; boil until tender over medium heat.(low boil) Beans should always be covered with water.  If needed, add more hot water to cover, especially if you want more bean broth. When the beans are tender, season with salt, to taste, add chili powder. Let the beans sit and absorb these flavors for a while.  Serves 6-8

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Tomatoes and Toast
1 14-ounce can whole tomatoes
Butter
Salt, to taste
pepper, to taste
1 onion, diced
2 Anaheim peppers or 4 ounces green chiles
6 slices sourdough bread
Cut the tomatoes in half and place in baking pan. Pat with butter and season with salt and pepper.  Sprinkle with onion and peppers  over the tomatoes. Bake at 350 degrees for about 30 minutes.  Toast bread on both sides and place on serving dish. Place half of the tomatoes on toast and reserve the other half and the juice from the baking pan. Mash the remaining tomatoes in juice and cook until juice thickens. Serve over tomatoes on toast. Serves 6

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Mushrooms Piment D'Spellette
10 oz. Cremini mushrooms, quartered
1 tsp. Fresh lemon juice 2tbs. Chicken broth 
1/4 tsp. Piment D'espelette, plus more for garnish
2 tsp. sherry salt to taste
1/4 tsp. dried chili flakes 2 tbs. Olive oil
1 garlic clove, minced
Crusty bread for serving
Preheat oven to 450 degrees. Place a baker in oven and preheat for 10 minutes. Meanwhile, in a bowl combine mushrooms, lemon juice, parsley, sherry, chili flakes, 1/4 tsp. 

Piment D'espelette, broth and salt and toss to coat evenly.
Put olive oil and garlic in preheated baker and bake for 1 min. add mushroom mixture and bake. Stirring after 8 min. until mushrooms are tender and cooked. About 15 min. garnish with Piment D'espeletto and serve immediately with crisp crusty bread.
Serves 4

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Roasted Olives
3 cups assorted green and black olives
2 rosemary sprigs, cut in half
zest of 1 orange, cut into long, thin strips
1/4 cup extra virgin oil
1/4 tsp. dried chili flakes
salt, to taste
Preheat oven to 400 degrees. In a bowl, combine olives, orange
zest, oil, chili flakes and salt. Toss to coat. Divide
olive mixture between 2 tapas pans and bake until
olives are warmed through, 7-10 minutes. Serve warm or at room temperature.
Serves 4

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Green Chile
1/4 lb. Pork or Beef (1/4 " cubed)
1 Tbsp. Shortening
1 Tbsp. Flour
1 1.2 cups Water
14 oz. Frozen chopped Green or Red Chile
1 tsp. Salt
Pinch Oregano
1 Clove Garlic crushed 9or 1/4 tsp. Garlic Powder)
Melt shortening in hot sauce pan. Add meat and flour. Brown.
Add water, chile and spices. Bring to boil then simmer for 15 minutes. Suggested use: over chicken enchiladas, burritos, rellenos and huevos rancheros.

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Stacked Green Enchiladas
1 Tbsp. vegetable oil 2/3cup green chiles, chopped
1/2cup green onions, minced 
salt
1 Tbsp. parsley, minced 
1Tbsp. cornstarch
1 clove garlic, minced 
1cup milk
2 Tbsp. fresh coriander, minced (optional)
1 3/4cup Monterrey Jack cheese, grated
1 small green bell pepper, grated
8 corn tortillas 
oil for frying
1/2 cup tomatillos, chopped fresh or canned
1/2 cup pinon nuts, lightly toasted

In a saucepan, saute onions and garlic in oil over medium heat until the onion softens. Stir in parsley, coriander, and grated green pepper. Then add tomatillos and green chiles. Simmer 8-10 min. Season to taste with salt and a little sugar to cut the tartness of the tomatillo. Dissolve cornstarch in milk and add to the pan. Cook slowly, stirring now and again, 10 more minutes. Remove from heat and stir in 1 cup of the cheese. Dip tortillas in hot fat until they soften, and stack them on a plate. Assemble enchiladas by placing on tortilla on a plate, topping with sauce and a sprinkle of nuts, the continuing until all are used. There should be more sauce over the top than between the layers, and finally a sprinkle of the rest of the cheese. Serve cut into wedges. Serves 4-6

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Chile Colorado

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

1 - Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a
blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
2 - Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
3 - Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot.  Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Note: Makes 12 servings.  Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream. 

Submitted by: 
Helena Unzueta 

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Green Chile Fried Chicken

1 8oz. carton dairy sour cream
1/4 tsp. black pepper
1 2 1/2- to 3lb. cut up broiler-fryer chicken, skinned if desired
1/4 cup milk 
3/4 cup all-purpose flour
1 4oz. can diced green chile peppers
cooking oil
2 Tbsp. snipped fresh cilantro
Bottled hot pepper sauce
2 Tbsp. lime juice
Lime wedges (optional)
1 clove garlic, minced
3/4 tsp. ground cumin
1/2 tsp. salt
1. In a bowl combined sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag
occasionally.
2.Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat.
3. Add oil to a 12 inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium high until hot. Reduce heat. Carefully add chicken to the skillet. cook, uncovered, over med. heat for about 40 minutes.  Turn occasionally to brown evenly. Can be served with hot pepper sauce and lime wedges. 4-6servings
(recipe taken from Better Homes and Garden)

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Cucumber-Chile Granite

2 14oz. cucumbers, peeled, seeded and cut into 1 inch chunks.
(about 3 cups)
1 fresh jalapeno chile pepper, seeded and cut up.
2/3 cups sugar 1/3 cup lemon juice
1/4 of a small cucumber, cut into matchstick size pieces 
(optional)
1. Combine all ingredients in a food processor or blender.  Cover and blend until nearly smooth. Press mixture through a fine mesh strainer, one-third at a time, holding strainer over a bowl to catch juices. Discard solids. Transfer to a 2 quart square baking dish. Cover and freeze for 3 to 4 hrs. or until firmly frozen.
2. Break up frozen mixture. Put mixture in a chilled large bowl.  Beat with an electric mixer until slushy, but not melted. Return to baking dish; cover and freeze for 2 to 3 hrs until firm. Serve in small dessert dishes. If desired, top with cucumber pieces.  Makes 8 servings
(recipe found in Better Homes and Garden)

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Green Chile Casserole

1 1/2 cup fresh roasted Hatch chiles chopped
2# HAMBURGER MEAT BROWNED & DRAINED
1 CAN RED ENCHILADA SAUCE
1 CAN MUSHROOM SOUP
1 CAN MILK
1 MED. ONION CHOPPED
1 CLOVE GARLIC CHOPPED
1 PKG. CORN TORTILLAS
1 LARGE MOON OF CHEDDAR CHEESE GRATED
1.  BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2.  LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH
REST OF CHEESE, HEAT IN OVEN ON 350* FOR 30 MINUTES .

Recipe submitted by:  
Cheryl Sheppard
Ozona, Texas

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Green Chile Guacamole