Green Chile Rollover Bites Rollitos De Chile Verde Food

GREEN CHILE BITES

Steps:

• PREHEAT oven to 400° F.
• Grease baking sheet.
• SEPARATE dough into four 3 x 6-inch rectangles on cutting board; press seams closed.
• Spread half block cream cheese onto each rectangle; top each rectangle with half can chiles.
• Fold rectangles in half lengthwise; cut each into eight pieces.
• COMBINE milk and egg in small bowl.
• Combine breadcrumbs and seasoning mix in shallow dish.
• Dip each bite into milk mixture; roll in breadcrumb mixture.
• Place on prepared baking sheet.
• BAKE for 18 to 20 minutes or until golden brown.
• Serve with salsa.

GREEN CHILE (CHILE VERDE)

Steps:

• Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes.
• Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer.
• Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium.
• Preheat the broiler.
• Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time.

CHILE VERDE (GREEN CHILE)

Steps:

• Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
• Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
• Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
• Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
• Lower heat to medium and continue cooking for 20 minutes.
• Remove bones and ready to serve.
• May be refrigerated for 1 week or frozen for three months.