Chile Verde
(Pork Stew with Green Chiles)
2 tablespoons olive oil
1 lb. pork loin,  cut in 1” cubes
1 large onion, diced
3 large cloves garlic, minced
1/2 lb. tomatillos, husks removed, pureed
6-8 green chile peppers, roasted, peeled, seeded and diced
1-2 jalapenos or other hot chiles, seeded and finely chopped, (optional)
1/2 cup chicken broth
salt and pepper to taste
Heat oil in a large pot.  Brown the pork, then reduce heat and add the onion and garlic.  Cook until the onion softens.  Add the remaining ingredients.  Bring to a boil.  Reduce the heat and simmer uncovered until the pork is very tender 1 1/2 to 2 hours.  Season as needed.
Serve with tortillas or corn bread
Chile Rellenos
6 Poblano or Nu Mex Chiles
3 large ripe tomatoes
1/4 small onion
1 clove garlic
1 tablespoon oil
2 bay leaves
1/2 teaspoon freshly ground pepper
3 cups grated Jack Cheese
4 eggs,  separated
1/2 cup all-purpose flour
Oil for frying
        Roast and peel the chiles. Make a lengthwise slit in each one, remove seeds and membranes.
        In blender, puree the tomatoes, onion and garlic. Heat 1 tbsp. oil in a skillet, add the tomato puree and bring to a boil. Lower the heat, add 1 tsp. salt, the bay leaves and pepper and cook, cover for 10 min. Set aside while preparing chiles.
Fill each chile with 1/2 cup of grated cheese and set aside.
Beat the egg whites until they form stiff peaks, then stir in yolks one at a time. Spread the flour on a plate, turn each chile in it to coat lightly, then dip into the beaten eggs, so completely coated.
Heat 1/2 in. oil in a skillet. When hot, add the chiles one or two at a time and fry on each side until lightly browned. Drain on absorbent  paper.
Heat tomato sauce and arrange chiles carefully so that each is almost covered with sauce.  Simmer 5 minutes.
Chicken Breasts With Poblanos,
Mushrooms & Cream
For poblano rajas
6 roasted poblanos
2 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4 inch thick
3 garlic cloves, peeled and finely chopped
1/2 teaspoon dried oregano
3/4 teaspoon dried thyme
1 cup thick cream, whipping cream or crème fraiche
1/3  cup chopped cilantro, plus a little for garnish
6 medium large boneless, skinless chicken breast halves
3 cups sliced mushrooms (preferably shiitake, oyster or some delicious wild variety  - chanterelles are great)
Poblano Rajs.  Peel and seed chiles. Slice in 1/4 inch strips.
In a large skillet, heat 1 tablespoon of the oil over medium high heat, then add the onion and cook, stirring regularly, until nicely browned but still crunchy, about 5 minutes. Add the garlic and herbs, toss 1 minute, the stir in the chile strips and heat through.
The Sauce. Scoop about 1/3 of the rajas out of the pan and onto a cutting board. Roughly chop and set aside. Add half of the cream to the skillet, simmer over medium for about 5 minutes, then scrape into a food processor or blender.  Add the remaining cream and process ( loosely cover if using a blender) until smooth. Taste and season with salt; stir in the cilantro and the reserved chopped rajas. If necessary thin with a little water or broth to the consistency of a medium thick cream soup.
The Chicken and Mushrooms. Turn on the oven to 350 degrees. Set a large skillet over medium – high heat and measure in the remaining 1 1/2 tablespoons oil. Dry the chicken breast on paper towels, then lightly sprinkle on both sides with salt. When the oil is sizzling hot, lay in the breasts in an uncrowded layer ( you may have to brown them in 2 batches). When lightly browned on one side , about 2 minutes, flip and brown the other side. Lay in a single layer in a gratin dish or 9 x 13 glass baking dish.
Return the skillet to the heat, add a little oil if necessary, add the mushrooms, and stir until nicely soft, about 5 minutes, depending on the variety. Strew them over the chicken, then spoon over the sauce.
Cover the baking dish lightly with foil and bake until the chicken is just cooked through and the sauce is beginning to brown at the edges, about 15 minutes. Sprinkle with chopped cilantro and serve immediately.
Variation: For less rich sauce reduce cream to 2/3 cup and use it to simmer with the rajas. Then process that rajas–cream mixture with 2/3 cup chicken broth and 2 tablespoon dried masa harina. Return the mixture to the skillet and whisk constantly until it begins to thicken. Simmer 2 minutes, season with salt and stir in the cilantro and reserved rajas.
From: Rick Bayless’s Mexican Kitchen

Chile Relleno Casserole
2 lbs
. Poblano or Nu Mex Chiles
1/2 teaspoon freshly ground pepper
4 cups grated Jack Cheese
12 eggs,  separated
6 large ripe tomatoes
1/4 small onion
1 clove garlic
1 tablespoon oil
2 bay leaves
            Roast and peel the chiles. Cut the chiles in half lengthwise and remove stem, seeds and membrane. Beat the egg whites until they form stiff peaks. Beat the egg yolks until light in color. Fold the yolks into the egg whites.Lightly oil a 9” x 13” dish. Spoon 1/3 of the egg into the bottom of the dish. Next layer the 1/2 of the chiles, the cheese, the other half of the chiles. Cover the chiles with the remaining egg. Bake in a 350 degree oven for about 30 minutes or until the egg is set.       Meanwhile, in a blender, puree the tomatoes, onion and garlic. Heat 1 tbsp. oil in a skillet, add the tomato puree and bring to a boil. Lower the heat, add 1 tsp. salt, the bay leaves and pepper and cook, cover for 10 min. Spoon the tomato sauce over slices of casserole.
Tomatillo Salsa
4-5 mild green chiles (Anaheim
, Nu Mex, & / or Poblano)
1 lb. tomatillos, husks removed, quartered
2 cloves garlic
2 jalapeno pepper, seeded
1-2 small hot chiles (Serrano, cayenne, etc.) (optional)
1/4 cup chopped cilantro
1 small onion, quartered
1 teaspoon white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar (optional)
Roast green chiles, peel and seed.  Combine all chile peppers, tomatillos, garlic, cilantro and onion in the bowl of a large food processor.  Puree.  Add the vinegar, salt and sugar.  Mix. Correct seasoning if necessary.  Serve as a dip with tortilla chips or as a sauce for eggs, grilled fish, meat, or chicken.  Store unused portion in the refrigerator up to two weeks.
Note:How to roast fresh chiles under the broiler or on a grill.
Place chiles on a baking sheet under the broiler or directly on the grill.  Broil or grill, turning the chiles, until their entire skins are charred (covered with black blisters).  Do not char chiles too much or they will burn and taste bitter.  Remove chiles from heat and place in a plastic bag and close the bag. Let the chiles steam in the bag for 10-15 minutes.  Peel off charred skin and chiles are ready to use.

Corn and Chile Chowder
4 ears sweet corn
3 cups low sodium chicken broth
3 cup heavy cream or half and half
7 slices of bacon, diced
1 large onion, chopped
I lb. potatoes cut in 1 inch cubes
4-6 roasted, peeled and seeded chiles, diced (red or green)
2 tablespoons Italian Parsley, finely chopped
Salt and Pepper to taste
            Cut kernels off cobs and set kernels aside. In a large soup pot, combine cream, broth and corn cobs. Simmer 5 minutes over medium heat. Remove cobs. Brown bacon in a medium skillet, set aside bacon and reserve 3 tablespoons drippings. Sauté onion in bacon dripping until soft. Add potatoes, onion and roasted chiles to cream mixture. Cook until potatoes are tender. Add corn kernels and cook 5 minutes. Season with salt and pepper to taste. Serve garnished with bacon and parsley.
Potato-Green Chile Gratin
6 Poblano or Nu Mex Chiles
2 cups heavy cream or half & half
1 large clove garlic
2 lbs. yukon gold potatoes
Kosher salt
Preheat oven to 375 degrees F.
Roast and peel the chiles. Cut the chiles into 1/4 inch thick strips.
Bring cream and garlic just to simmer and remove from heat. Peel potatoes and cut crosswise into 1/16 inch thick slices.
Arrange one-third of the potatoes evenly in the bottom of a well buttered 1 1/2 quart baking dish, overlapping them slightly and sprinkling with salt to taste and half of the chiles. Repeat, ending with a layer of potatoes. Remove garlic from cream and pour over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake, basting the top occasionally, until gratin is golden brown on top and bubbling, about 30 more minutes. Cool slightly before serving.

Pimientos en Vinaigrette
Marinated peppers are delicious as an appetizer, in a salad or on sandwiches.
3-6 roasted red peppers, sweet or spicy, about 1 lb.
1/2 teaspoon paprika, preferably Spanish style
1 tablespoon water
3 tablespoons olive oil
2 tablespoons red wine vinegar
Freshly ground pepper
1/8 teaspoon thyme
1 clove garlic, sliced
1 teaspoon minced parsley
1 bay leaf
1 tablespoon minced shallots or onion
Peel roasted peppers and cut into 1/2 strips.

To make dressing, in a small bowl dissolve the paprika in the tablespoon of water. Add the remaining ingredients and mix well. Add the peppers strips and marinate, refrigerated, until ready to use, preferably over night.

Corn Bread with Green Chiles
1 cup cornmeal  
1 cup flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 1/4 cups milk
1/3 cup vegetable oil
3 Tbsp. butter, melted
1/2 cup sweet corn kernels
8 oz. green chiles, roasted, peeled, seeded and diced
        Preheat oven to 375 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
Combine eggs, milk, vegetable oil, butter, corn and chiles in a medium mixing bowl.  Mix well. Add the egg mixture to the dry ingredients. Mix until just combine.
Pour into a greased 8” square baking pan. Bake for 20 minutes or until done.
Variations: Add grated cheddar cheese and/ or bacon crumbles.

Chicken with Pumpkin Seed Sauce
1 3-lb. chicken, cut to serving pieces
1 large carrot peeled and sliced
4 cloves garlic, peeled and roughly chopped
1 large white onion, sliced
2 bay leaves
1/4 tsp. each dried thyme and marjoram
2 Tbsp. olive oil
3/4 cup hulled pumpkin seeds
1/4 cup blanched almonds
3 - 4  green chiles, roasted, peeled and seed
3  small romaine lettuce leaves
12 sprigs cilantro
1Tbsp. olive oil
In a large 6 qt. pot  bring 8 cups of water to a boil. Add 1/2 the onion and garlic, the carrot, 1/2 tsp. salt , the chicken and herbs. Skim the liquid return s to a simmer, partially cover and simmer for 30 -40 minutes. Remove the chicken pieces from the broth and set aside. Strain the broth,  spoon off the fat that rises to the top.
Toast  the pumpkin seeds and almonds in a hot dry skillet over low heat , shaking often , until the almonds are golden brown. Let cool. Grind the toasted mixture in a blender: add the garlic, onion, green chiles, lettuce and cilantro blend well. Gradually stir in the broth , blend into a smooth puree.
Heat oil in a 4 qt. sauce pan over medium heat. Add the puree and stir constantly until very thick, about 10 minutes. Stir in the remaining 2 cups broth, partially cover and simmer 20 minutes.
Scrape the sauce into a blender, loosely cover and puree until smooth ( add a little water if necessary to make a medium consistency sauce). Taste and season with salt and return sauce to pan. Add the chicken and warm over medium low heat, about 10 minutes.
Place chicken pieces on serving platter and spoon sauce over it, garnish with cilantro.