If you are a New Mexico resident, or enjoy eating Mexican food, there is a strong likelihood you love chiles! I eat chile with almost every meal so this is a quick, delicious recipe to make green chile you can put on a lot of the foods you enjoy. Feel free to sub deer meat with elk, antelope or wild turkey.
- Approximately 13 ounces of chopped green chile that is roasted (for this recipe I used frozen and thawed mild bueno green chile)
- 1 cup of water
- 3 tablespoons of flour
- 1 teaspoon of Garlic Salt
- 1 tablespoon of Knorr Caldo con Sabor de Pollo (aka chicken caldo)
- ½ pound of diced venison from your choice of cut (trim all silver skin and fat)
- Olive oil
- Cooking Utensils:
- One medium-sized cooking pot (I prefer nonstick) and wooden spoon to brown meat and stir ingredients
- One small coffee cup and small whisk (to mix flour on second go)
- Measuring cup
- Teaspoon and tablespoon measurer
Once your half-pound of venison meat is thawed, take the time to trim the silver skin and fat. I like to cube mine into small pieces of chile meat. I will then sparingly coat the bottom of my pot with olive oil and heat the oil on medium heat. Coat your cubed meat in 2 tablespoons of flour and save any flour that is left. Once the oil is hot, I will put the coated venison in the hot pot to brown and sprinkle the remainder of the flour into the pot. Over time, and early on, you may need to add a little more olive oil if the flour has soaked up most of the cooking oil, and this is likely to occur. It does not take a lot of oil to cook your green chile, so use it sparingly. Use your wooden spoon to keep the meat from burning and sticking on the bottom of your pot.
Once the meat is browned, I add 1 cup of water, 1 teaspoon of garlic salt, 1 tablespoon of chicken caldo (chicken-flavored bouillon) and the 13 ounces of chopped green chile that has been roasted. Stir all ingredients well and simmer at a low boil on medium-low heat for approximately 15-20 minutes, stirring occasionally. There is no need to cover with a lid. After 15 minutes of simmering at a low boil, I will get some of the chile broth and place in the small coffee cup. I add another 1 tablespoon of flour and put it in the cup with the hot liquid and whisk it up. After it is mixed well, I will put this back into the green chile and simmer for another 5 minutes. Turn off the stove and let it cool. At this point, the green chile is ready to put on your favorite dishes! Think of this similar to “gravy” and add on top of any of your food items such as pinto beans, enchiladas, open faced burgers, mashed potatoes and stuffing. Serve and enjoy!