Chile Molido Red Chile Powderfor Marla Food

CHILE MOLIDO (RED CHILE POWDER)FOR MARLA

Chile Molido (red Chile Powder)for Marla image

Make and share this Chile Molido (red Chile Powder)for Marla recipe from Food.com.

Provided by Rita1652

Categories Peppers

Time 10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

16 dried red chile pods, stems removed
1 pinch salt

Steps:

Place 2-3 pods in a blender container and finely grind them on low speed.
Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. Mix in salt to taste.

Nutrition Facts : Calories 25.9, Fat 0.5, SaturatedFat 0.1, Sodium 162.3, Carbohydrate 5.6, Fiber 2.3, Sugar 3.3, Protein 0.8

EASY CHILE VERDE (GREEN CHILE PORK STEW)

Easy Chile Verde (Green Chile Pork Stew) image

My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.

Provided by Lorraine of AZ

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs boneless pork shoulder, cut in 1-inch cubes
2 medium baking potatoes, peeled and cut in 1-inch cubes
1 cup onion, chopped
1 (4 ounce) can green chilies, diced (or use 7-oz. can, to taste)
1 cup corn kernels, fresh or 1 cup corn kernel, frozen
2 teaspoons sugar
2 teaspoons ground cumin or 2 teaspoons chili powder
1 (18 ounce) jar salsa verde
hot cooked rice
1/4 cup fresh cilantro, chopped

Steps:

In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
Serve stew over hot cooked rice and garnish with chopped cilantro.

STEAK HOUSE RUB

Steak House Rub image

A Weber recipe for red meats. A spice mill or mortar and pestle is needed to crush the whole seeds. Chile powder is ground pure red chile, any variety you prefer; it is not chili powder, which contains other, unwanted ingredients.

Provided by zeldaz51

Categories Low Protein

Time 5m

Yield 3 tablespoons

Number Of Ingredients 7

Ingredients

2 teaspoons whole black peppercorns
2 teaspoons whole mustard seeds
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon packed light brown sugar
1/4 teaspoon pure chile powder

Steps:

Crush the pepper and mustard in a spice mill or mortar and pestle. Add the remaining ingredients and mix thoroughly.

Nutrition Facts : Calories 21.1, Fat 0.7, SaturatedFat 0.1, Sodium 781.1, Carbohydrate 3.6, Fiber 0.9, Sugar 1.8, Protein 0.8

CARNE ADOVADA (RED CHILE AND PORK STEW)

Carne Adovada (Red Chile and Pork Stew) image

My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.

Provided by cookiedog

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt)
1 cup ground red dried New Mexico chile
4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water)
1 bay leaf

Steps:

Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

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