SPRING HILL RANCH'S PORK GREEN CHILI
Also known as "chili verde", here is a plate of true Southwestern comfort food! Any adult that has lived in Arizona or New Mexico for more than five years and does not have a good recipe for this iconic dish should be sent back where they came from! No matter the season, when you catch a whiff of a pot of this slowly simmering...
Provided by Wiley P
Categories Pork
Time 4h30m
Number Of Ingredients 13
Steps:
- 1. In a large heavy-bottomed skillet over medium-high heat, heat 2 Tablespoons of the lard. Meanwhile, in a medium mixing bowl, sprinkle the flour over pork cubes. Using a wooden spoon, stir the pork to coat. When the lard is hot, start browning the pork cubes about 1/2 pound at a time. Once nicely browned, remove the cubes to a bowl.
- 2. Add the remaining lard to the pan to heat. When it's hot, add the onions and cook them until they are softened, about 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add in the green chiles, jalapeño, tomato, chicken broth and water, stirring to make sure all the browned bits are loosened from the bottom of the pan.
- 3. Transfer everything in the pan to your large slow cooker. Stir in the pork cubes. Cover and cook the chili on low for 4-6 hours, stirring every once in awhile to make sure nothing sticks to the bottom. Stir in the cumin, and adjust the salt and pepper as needed.
SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY
Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you *dare* relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies...
Provided by Wiley P
Categories Gravies
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
- 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.
SPRING HILL RANCH'S JALAPEñO WHITE SAUCE
Everyone knows (or *should* know) that New Mexico is famous for its chile sauces...and that the official State Question really is "Do you want green or red?" Well, there is a third sauce, and we don't really advertise it much. It is called Terciopelo Jalapeño, or "Jalapeño Velvet." Pour some of this over your next plate of...
Provided by Wiley P
Categories Other Sauces
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
- 2. Stir in the chicken base and jalapeño juice and simmer.
- 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
- 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.
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