DRIED WHOLE RED CHILIES RECIPES

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HATCH RED CHILI SAUCE RECIPE - FOOD.COM



Hatch Red Chili Sauce Recipe - Food.com image

This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 cups (approximately)

Number Of Ingredients 7

12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
3 1/2 cups water
2 garlic cloves, whole
2 teaspoons salt
2 tablespoons oil
1 tablespoon flour
1 teaspoon oregano leaves, dried, crushed

Steps:

  • Rinse chile pods, remove stems and seeds.
  • Place water and pods in a pan and heat to boiling.
  • Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
  • Remove pods and place in a blender, setting aside cooking liquid.
  • (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
  • Run through blender until pods form a smooth paste.
  • In a large skillet, heat 2 Tbsps. oil.
  • Add flour and brown lightly.
  • Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
  • Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
  • Simmer for about 10 minutes.
  • May be frozen for future use.

Nutrition Facts : Calories 249.3, FatContent 14.2, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 2357.6, CarbohydrateContent 30.1, FiberContent 4.6, SugarContent 13.8, ProteinContent 6.1

HOMINY WITH RED CHILIES RECIPE - NYT COOKING



Hominy With Red Chilies Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 3 hours 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

1 pound whole dried corn (hominy)
Water
1 tablespoon ground dried red chilies or salt-free chili powder
1 teaspoon dried oregano
Pinch of cinnamon
2 cups chicken stock
Salt

Steps:

  • Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
  • Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
  • Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
  • Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings

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