Green Chile Stew

I made this over the weekend and blogged about it and my friend Mary wanted the recipe so I figured I'd post it even without pics.  I'll add them next time I make it.

Cook over medium heat:

1 pound Italian sausage

Break up the sausage as it cooks.  It should be in small pieces like the size of a peanut m&m.  When it's nicely browned, turn the heat off.  Don't worry if it doesn't get cooked through.

In a thick bottom dutch oven, cook over medium-low heat:

1/2 stick butter
3 onions, chopped



Cover and let the onions sweat for ten minutes.  Don't let them brown.  Then add:

1 head of garlic, chopped
1 tsp salt

Stir occasionally and cook until the onions are transluscent, about five more minutes.  Don't let anything brown.  Stir in:

1/4 cup flour

Stir to coat the onions for about two minutes.  Don't let it burn.  After, add

1 cup white wine

Turn up the heat to Medium and let it come to a boil.  Let it simmer until the alcohol burns off.  Then add

1 1/2 cups chicken stock
1 1/2 cups beef stock

Stir to combine.  Then add:

24 oz chopped canned green chile 
2 bay leaves 
1-2 tsp cumin

Bring this to a boil, turn the heat down to low, put a cover on it and let it simmer for an hour.  Or longer.  This is one of those sauces that really profits from a very long, slow cooking process.  Then add

2-3 cups tomatilla salsa (I used safeway salsa verde)
lots of ground black pepper

Bring this back up to a boil and then test for salt.  It will likely need some.  If it seems very thin, let it boil until the liquid is reduced and it has thickened up.  When boiling, it should have the consistency of a very thick soup like a chowder or something.  It will thicken up quite a bit as it cools.  When you're satisfied with the consistency, turn of the heat and either serve it or save it for later.

Green chile has many uses:

In a bowl with a spoon either by itself or over rice or cooked potatoes
The base for New Mexico enchiladas
Great on hamburgers
Over eggs and hash browns
Frito Pie

Cheesy Mexicali Bake

I love making casseroles.  This recipe is an homage to the fabulous classic casseroles of the 50's and 60's where dinner and culinary genius was just half a dozen cans and a bag of potato chips away.  This recipe is essentially a savory bread pudding with a Mexican theme.  I tried to give it a Betty Crocker inspired period name.  It's rich, festive and an awesome choice for brunch or dinner.


One recipe corn bread 

I bought mine at the store already made and it weighed one pound.  It should be thoroughly stale.  This recipe is pretty wet and it'll be too much so if the cornbread isn't very dry.  If it's not, stick it in the oven at 200 until it's dried and crumbly. Cut into pieces that are bite sized or maybe a little larger.  Set aside.

Preheat oven to 350 and grease a 13x9" Pyrex pan.

Drain:

One can chopped tomatoes
One can chili beans

Brown in a frying pan using medium low heat:

One pound mild Italian bulk sausage (not in the casing)


When brown remove from pan and set aside.   If you don't see a lot of grease in the pan then add a little oil and add:

4-6 medium onions, chopped

Cook until they start to get translucent.  When they are about halfway done add:

2-6 cloves garlic, minced

When they're cooked through but not brown turn off the heat add:

1/2 cup white wine

Stir and reduce until the wine looks syrupy.  Turn off the heat and let it cool just a bit and then add the reserved sausage mixture and then:

One can sliced olives, drained
Two cans chopped green chili
Cilantro -  Use as much as you'd like.  I used about 2/3 of a bunch.

Add the reserved corn bread and gently blend together.  You don't want the corn bread to get too broken up. When combined, gently place it into the Pyrex pan.  Distribute around the pan but don't press it down into the pan too much.  You want pieces of cornbread to be sticking up so that they don't get soaked in custard and end up being golden and chewy.

In a mixing bowl blend together:

8 eggs
2 cups heavy cream - You could substitute just about any dairy for this
1 tsp ground cumin
1 tbsp chili powder
1/2 tsp salt or to taste
1 tsp black pepper or to taste

I had a little trouble with the chili powder clumping so be prepared to whisk that for a while if you have to.  When thoroughly smooth, slowly pour this over the cornbread in the Pyrex pan.  Cover with:

8 ounces shredded mexican cheese

And put in the oven for 30 minutes or until the custard has set, the cheese has melted and it and exposed cornbread are beginning to brown.  Remove it from the oven and let it sit for 10 minutes or longer and then cut and serve.

Bon appetit!