Chile Colorado

9 Ristras de Santa Fe dried red chile pods - 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 water1 - 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.

Stacked Green Enchiladas
1 Tbsp. vegetable oil

2/3cup green chiles, chopped (Ristras de Santa Fe Green Chile Flakes may be substituted)
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 (pine nuts) lightly toastedIn 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

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 flour1 4oz. diced green chile peppers (Ristras de Santa Fe Green Chile Flakes may be substituted)
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

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