My Grandpa George worked as a hotel chef for nearly 40 years, mostly for the now defunct Fred Harvey chain. He literally had 100 different recipes in his head, although specializing in Southwest cuisine. So it was fitting that Grandpa George’s last gig before retirement was in Gallup, New Mexico, where my mom attended high school. That’s why I’d like to introduce my friend, Randy De La O.
Although a native of Los Angeles, Randy has family roots firmly planted in New Mexico, including his dad and grandfather. A former professional boxer, De La O switched gears to become a career aircraft mechanic at McDonald Douglas/Boeing. Now 67 and comfortably retired, Randy is the “unofficial” mayor of Whittier, California, does some blogging, tends to his many fruit trees, and spends a lot of time in the kitchen with his wife, Jeri. I’m a huge fan of green chile and its salsas, and anyone who knows Randy is aware that he likes to incorporate these tasty little devils in his culinary creations, the majority which are grown in the New Mexico soil. So here is Randy’s favorite meal, Chile Verde, in his own words.
Chile Verde is our family dish. My father, who was from Las Cruces, and his own father made this dish. I learned by watching and listening. It has become my “Go To” comfort food. It can be made from beef or pork. If it’s beef, I will use Monterey Jack cheese as a topping. With pork, I’ll skip the cheese, but that’s just a personal choice. Here is what you’ll need to prepare an authentic Chile Verde dinner.
4-5 pounds of pork shoulder or beef (chuck or sirloin) and cut into small chunks; 20-25 green chilies, roasted and peeled; 3-5 cloves of minced garlic; 1 medium sized Spanish onion, diced; 1 can of stewed tomatoes, Mexican brand; 2 cups of broth, chicken stock if you’re using pork; 1 TSP of cumin; 1 TSP of Mexican oregano; salt and pepper to taste.
Using a large skillet, brown the meat using vegetable oil over medium heat. (I use a cast iron Dutch oven). Once browned, return the meat to a large pot, add the garlic and onions and continue to cook for another 10 minutes.
Meanwhile, start roasting your green chilies in a preheated oven of about 350 degrees. Flip them over until lightly charred on both sides. Or, you can grill them stove top or on the outdoor grill. Allow to cool, then cut off the stems and peel. Now you’re ready to add the chilies, broth and all the remaining ingredients into a food processer and mix well. Or, Randy suggests just cutting off the stems and leaving the chilies whole for the best true flavor. I like that idea.
Now it’s time to add your salsa creation into the pot of carne, cover and slow cook for at least two hours, occasionally stirring. When your Mexican salsa verde stew is ready, you should be able to easily cut the meat with a fork. Serve with warm tortillas and it’s a wrap.
Randy De La O mentions that like all recipes, it’s okay to tweak things a bit. I like to add fresh cilantro to my finished product, especially when using pork. Adding a few tomatillos is a nice touch, but they also need to be roasted and peeled. And while you can also use California Anaheim chile or Chiles Gueritos, it’s always best to use those amazing green chilies. You know, the ones that are grown in New Mexico!
