Mochomos (from Chihuahua) Peppered Wild Rice with Cheese Pollo Chiapasqueno
Request From: [email hidden] Living in TX as I do, it is only once each year that we are
able to buyhatch chilles from New Mexico. And so we bought one bushel roasted and somefresh ones for
the freezer, which in the past have kept very well. The problemis, we need some recipes other than
Green Chille Stew. Could anyone help usout, please, as the stew gets old after awhile, and the only
other thing we'vedone with them is to stuff them w/soft cheese. Need ideas. Thanks.Jessica
Here are some ways to use your peppers. Also, Google Salsas and get a ton of salsa recipes.
Mochomos (from Chihuahua)
1 1/2 pounds lean pork meat 4 avocados 2 onions 2 tablespoons oil 2 tomatoes 1 serrano chili or New
Mexico red chili 4 sprigs cilantro 1 small head lettuce 1 tomato for garnish
Cook the pork with 1 onion in a small amount of water until the meat is very tender and the water
has evaporated. Shred the meat very fine and fry in the oil until it resembles golden brown threads.
Place in the center of a platter. Surround with guacamole and garnish with lettuce and tomato slices
and lime wedges.
Guacamole:
Mashed the skinned avocados. Skin and mash the tomatoes. Chop the onion, serrano chili and cilantro.
Combine all ingredient and season with salt.
Peppered Wild Rice with Cheese
3 cup wild rice, cooked 2 cup sour cream
1/4 cup green onions with tops, chopped
2/2 tsp. salt
3/4 tsp. ground cayenne pepper
4/2 lb. Monterey Jack cheese
5/4 lb. very sharp cheddar cheese 2 Jalapeno pepper*, chopped, stems removed 1 Habanero pepper,
chopped, stems removed butter May substitute 4 New Mexico Red peppers for Jalapenos.
Mix everything, except the rice. Spray a casserole pan with Pam. Put a layer of rice, then a layer
of cheese mixture. Dots of butter and layer of cheese on top. Bake at 350 degrees about 30 minutes.
Pollo Chiapasqueno
3 Tbsp corn oil or lard 1 frying chicken, cut up, patted dry 2 large onions, sliced medium thick 2
large garlic cloves, sliced in strips 8 fresh Red New Mexico chiles, trimmed, seeded, cut in
lengthwise strips 3 fresh Anaheim, poblano or pasillas, roasted and peeled
6/4 tsp oregano
7/4 tsp ground cumin salt to taste 2 large fresh tomatoes, peeled and quartered
In a large, heavy 12-inch skillet, heat the oil over a medium-high flame. Add the chicken pieces and
brown them quickly on both sides (about 10 minutes per side). Transfer the pieces with a slotted
spoon to a large, heavy casserole, letting the oil drain back into the skillet. Add the onion,
garlic, chiles and peppers to skillet. Lower the heat to medium, and saute briefly, tossing the
vegetables with the oil to wilt them (about 5 minutes). Remove them with slotted spoon to the
casserole, draining off most of the oil.
Add to the casserole oregano, cumin and salt to taste and simmer, partly covered, for about 40
minutes. After the first 10 minutes, when the peppers are somewhat limp, taste a piece of the hot
chile to determine whether or not it is really hot. If it is too mild, add additional slivered
chiles to taste. When the chicken is half-cooked, turn the pieces, stir the vegetables, and add
tomatoes if you are using them. Continue cooking , stirring occasionally, until chicken is tender.
The chicken is done when you [censored] the dark meat with a fork and the juices run clear and golden.
Carefully taste the liquid for seasoning and spiciness. Serve with warm tortillas and a cool green
salad. Makes 4 servings.
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William Barfieldsr
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