Secret Illuminati Colorado Green Chile Food

SECRET ILLUMINATI COLORADO GREEN CHILE

Steps:

• Peel, seed, and dice (roughly 1/4 inch) roasted green chile's and set aside.
• Peel and dice onion to roughly same as chile's.
• In a 2-4 quart mixing bowl combine onions, chile's, Oregano, Pepper Flakes, Garlic, Hot sauce, and Cumin. Set aside.
• Place Cast Iron Dutch Oven over medium heat.
• Brown Pork in small batches.
• Transfer to Crock-Pot or slow cooker of choice.
• Place Cast Iron BACK on burner (Time to get the goodies off the bottom!).
• Add Bowl of Onions, Chile's, Oregano, Pepper Flakes, Garlic, Hot Sauce, and Cumin to the cast iron.
• Stir, cover and wait 5 minute (DON'T PEEK!).
• Open and add Ro-Tel Tomatoes stir and cover 5 minute more. (DONT PEEK!).
• Open and add Beer, and Chili Powder. Stir, cover, and simmer 5 more minutes.
• Transfer cast iron contents/ingredients at this point to Crock-Pot.
• Cover ingredients with remaining Beer and Chicken Stock and on a cook on LOW setting for 6-8 hours.

GREEN CHILE

Steps:

• Brown pork in frying pan with little oil.
• Mix meat and flour.
• Stir until well coated.
• Next add onion, fresh garlic, green chile, and tomatoes into pan.
• Mix together.
• Add enough water to cover all ingredients.
• Let simmer on medium low heat about 30-45 minutes.
• About 10 minutes before finished, add garlic salt and oregano.

GREEN CHILE AND TOMATILLO CHUTNEY

Steps:

• Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
• Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
• Place over high heat and bring to boil.
• Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
• Cool and serve.
• If desired it may be preserved in pint jars.
• To preserve, place sealed, pint jars in a large pot.
• Cover with water approximately 1 inch above jars.
• Bring water to a boil.
• Maintain boiling water for 20 minutes.
• Remover jars from water and cool, making sure lids form a vacuum.

EGG AND GREEN CHILE ENCHILADAS

Steps:

• Preheat oven to 350°F.
• For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
• Stir in cumin and oregano before adding the chopped tomatoes.
• Allow sauce to simmer and thicken, about 10 minutes.
• Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
• Saute onion until translucent.
• Add chilies, cumin, chili powder, and chopped eggs and warm through.
• Remove from heat and mix in cheese.
• Place filling evenly in the center of each tortilla and roll. Place in a lightly greased baking dish.
• Cover enchiladas with sauce and top with cheese.
• Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.