We started off looking for the farm where James has always gotten mirasol chile, but we found it was closed :( So we decided to stop at I-76 and Federal instead. The girls were being super cute, they enjoyed putting fresh tomatos, onions and cantelope in our basket while we waited for the chiles to roast.
We ended up with 1 mirasol bushel and 2 mild hatch bushels
Once they were roasted we brought them home and put them in water so James could start the peeling process...
Of course the girls wanted to help!
Yum! Fresh roasted chile
Some help arrived when Carrie, Christian and Pete came over!
Judy, Matthew and Lylah stopped by, it's funny how we had a patio FULL of cars and toys and the kids were still crying and fighting over them!
Sweet Sophie was being a ham
After we ate a yummy dinner of steak, onions, corn on the cob, green chili, beans and fideo we settled in to watch the bronco game... the daddy's ended up doing pony rides with the munchkins!
And of course then the munchkins want to give their babies pony rides - so cute!
We ended the day out by the firepit, it's nice that the weather is cooling off and we find ourselves appreciating those nice summer evenings more as they start to dwindle away....
What do we do with all of those tasty green chile's??? Read on!
Green Chile Tortilla Roll
Chop green chile and place on warmed tortilla, season with garlic salt, add a slice of cheese (and maybe some sliced tomato) and enjoy!
Green Chili
Cut 4lbs pork into small bite-size pieces, season with garlic salt and pepper and fry in olive oil until mostly done. Add flour to soak up any excess water (this thickens the chili) and stir until flour coats all pork. In a food processor add one onion, one can diced tomato, one fresh tomato and green chilis to taste, finely chop and then add the mixture to pork. Add water to desired consistency, then season with cumin, garlic salt, pepper, chicken boullion and kitchen bouquet to taste. Simmer for at least one hour and serve with tortillas, beans and fideo (recipes below) Enjoy!
Fideo:
Fry two 7oz packages fideo noodles with 1/2 chopped onion in olive oil at high heat. Stir constantly until onions tender and noodles are brown. Then add 4 cups of water, one 6oz can tomato paste, chicken boullion, garlic salt, crushed red peppers and cilantro to taste. Cover and simmer for 10 minutes, check and add more water if necessary.
Beans:
Cook beans and water in pressure cooker or crockpot until done. In a small saucepan over high heat stir oil and flour together constantly for 10 minutes and then add to beans.
Salsa:
In food processor add diced tomatos, green chilis, onion and cilantro. Chop to desired texture then season with chicken boullion, garlic salt and lime juice to taste
