Pueblo green chili recipes

Pueblo Green Chili

Yield: 8 servings

1 1/2 pounds of diced pork (or hamburger)

6-8 Pueblo roasted green chilies, skin removed, cut into small pieces

1 small yellow onion diced

1/4 cup of vegetable oil

1/4 cup of flour (approx.)

30 ounces of water or chicken broth

2 garlic cloves, crushed

1 cup of diced fresh tomatoes or 1 (12 ounce) can of Rotel tomatoes & chilies

1 teaspoon cilantro

1/2 teaspoon salt and pepper

Procedure:

In large skillet brown pork in oil, until the meat is slightly pink.

Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.

Add water (or chicken broth) slowing and keep stirring until it’s bubbling.

Add the rest of the ingredients and bring to a boil, then turn heat to low.

Source: allthingspueblo.com

Green Chili-cheese Cornbread

Yield: 8 servings

1 package (8-1/2 ounces) cornbread/muffin mix

1 large egg

2 tablespoons butter, melted

1 can (11 ounces) Mexi-corn, drained

2 Pueblo roasted, chopped green chilies

1-1/2 cups shredded pepper Jack cheese

1/2 cup butter, softened

2 tablespoons honey

Procedure:

In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, and cheese.

Pour into a greased 11x7-in. baking dish. Bake at 400 degrees for 20-22 minutes or until a toothpick comes out clean.

In a small bowl, combine butter and honey. Serve with warm bread.

Source: tasteofhome.com

Baked Green Chili Omelet

Yield: 8 servings

10 eggs

1/2 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 cup shredded Monterey Jack or cheddar cheese

2 cups low fat cottage cheese

1/2 cup melted butter

4 diced green chilies

Procedure:

Beat eggs, add flour, salt, baking powder, shredded cheese, cottage cheese, melted butter and green chilies. Stir well and pour into sprayed 9x11-inch baking dish. Bake at 350 degrees for 25-30 minutes or until done.

Source: recipe4living.com