Anaheim Pork Chile

2-3 lb Pulled Pork, smoked and chopped
1 med onion, diced
5-6 cloves garlic, chopped
2 tbs olive oil
2 lbs green chilies, roasted and skinned
2 lrg red bell pepper, roasted and skinned
1 lrg yellow bell pepper, roasted and skinned
1 heaping tbs cumin
1 tsp salt(optional)
1 tsp black pepper
4 14 oz cans chicken stock
2 bottles Amber Bock

Roast the peppers, place in plastic bag or covered bowl to steam

Saute garlic and onion in olive oil.

Add pork (I add an a few shakes of the rub to the pork before adding to onions)

Add 1 bottle Amber Bock

Puree all the peppers

Add remaining ingredients and bring to boil.

Simmer, partially covered, for 2-3 hours.

Add 1 bottle Amber Bock 15-20 min before it’s done.

Home Cookin Chapter: Recipes From Thibeault's Table

Chiles Rellenos
===============
I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

I guess now is as good a time as any to put it down on paper.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)
Monteray jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Sauce.

canned tomatoes
onions
garlic
cayenne pepper
canned of chopped chiles
chicken broth
.

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to
split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg
mixture. Carefully add to the oil. If needed, spoon a bit of the egg
mixture on top of the pepper while in the pan. (these fry quickly),
flip over and fry other side. Remove and drain on paper towels.
Continue cooking until all of the peppers are cooked.

Make sauce by sauting the onions and garlic, add the chopped tomatoes
and season with the chiles, salt and pepper. Add some chicken broth and
simmer for 20 minutes.

Serve Chili Relleno with sauce on the side OR Place the fried chile
rellenos in a casserole dish and pour the sauce over them. Bake in a
350 oven for 20 to 30 minutes.
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I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions.

Home Cookin Chapter: Recipes From Thibeault's Table

Pork Chili Verde
================

1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth
cilantro

Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Chicken Breasts with Chile Cream Sauce
2 fresh Anaheim chilies
1½ cups whipping cream *
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 garlic clove, minced
6 boneless chicken breast halves
1 large tomato, peeled, seeded and chopped
Char the chilies over gas flame or in a broiler on all sides. Let stand, in a paper bag for 10 minutes to steam. Peel, seed and chop chilies.
Combine chilies, cream, onion, cilantro and garlic in a large saucepan over medium-high heat. Boil until reduced to thick sauce, stirring occasionally, about 5 minutes.
Preheat the grill or broiler. Season chicken with S & P, and brush lightly with olive oil. Grill until springy to touch. Cut chicken into thin slices
Add chopped tomato to sauce and bring to a simmer. Season to taste. Spoon sauce onto plates, and fan chicken atop sauce. Enjoy.

* I used Half & Half.
Sol
My notes: This has a wonderful delicate flavor. Serve over rice or pasta. VERY GOOD!