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Celebrating New Mexico: traditions surrounding a fall green chile roast

bobag87
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bobag87

bobag87

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And here are the stews. We did red chile, blue and white posole and pork tenderloin. Green chile, chicos and green chile. And pinto beans with green chile. We also made everyone's favorite, carne adovada. All I have is the prep picture of the pork shoulders and chile sauce. The pork is cubed, mixed with salt, red chile sauce and blue corn meal. It is marinated overnight and slowly cooked in the oven until falling apart tender.

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bobag87

bobag87

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cyalexa, I bought the BBQ guru set up for the viking gravity fed smoker and it worked incredibly well.  The smoker has a soft heat resistant seal that is soft and allows for the wires to be there with the door closed.

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cyalexa

cyalexa

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Thanks bobag87. I will have a closer look at my door seals next time. My smoker has an internal probe that appears accurate based on comparisons with my Thermopen. Unfortunately, it is a fairly thick probe and difficult to place in smaller pieces.

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  • 10 months later...
Shelby

Shelby

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Well good to see everyone is getting their chiles.  We are getting geared up for another annual chile roast in the next few weeks.  

Yay!!!  I've been wondering if you would come back and show us this years celebration :)  Good to see you!

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bobag87

bobag87

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Shelby, not sure folks want another rehash, but I will post some updates. Tamale making is this coming Saturday with Chile Roast on the 12th.  Not sure I am quite ready for it, but we are starting to get geared up.  Happy Chile Season to everyone!

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Shelby

Shelby

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Shelby, not sure folks want another rehash, but I will post some updates. Tamale making is this coming Saturday with Chile Roast on the 12th.  Not sure I am quite ready for it, but we are starting to get geared up.  Happy Chile Season to everyone!

Well this "folk" would love another years worth :)

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022

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bobag87

bobag87

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All right, we are a week away from our annual Chile Roast.  As always, we made tamales again a week ahead of time.  I posted some photos last year, but thought I would document the process a little more.  Yesterday was not only Tamale making but a big game for the Aggies so we fed those that made tamales and then those that came in the evening to watch the game.  We made BBQ and Green Chile and Beef Short Rib Posole. Here is the Friday night prep pile for both Chile Roast and Tamales.

 

 

 

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bobag87

bobag87

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Ingredients for the red chile sauce for the tamale filing.  New Mexico red chile pods roasted in the oven, coriander seed, Mexican oregano, salt, garlic and roasted blue corn meal.  This is blended with hot water.  This is the traditional New Mexico raw red chile sauce.  This can be strained and then cooked with a roux and garlic to make the traditional cooked red chile sauce or used raw in a more rustic fashion.  We actually froze a couple of cans of it and used a PacoJet to process it super fine for a mop for the ribs we put on the smoker.

 

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Edited by Smithy
Rotated photos per member request (log)
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bobag87

bobag87

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We cut up three pork shoulders and boiled them with Mexican oregano, red chile powder, salt, garlic and cilantro. The meat is boiled until tender and the mashed to shred it. The red chile sauce is added to make a loose meat filling.  Here is the boiling meat, the meat before shredding and the bucket of red chile sauce.

 

 

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Edited by Smithy
Rotated photos per member request (log)
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FauxPas

FauxPas

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Wow, sounds like you had a busy and productive night. Hope it was also lots of fun, which I suspect it was!!! 

 

Thanks so much for sharing, I love seeing your pics and reading about your prep work. Looking forward to the rest of the story, heh. 

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Smithy

Smithy

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Wow. The photos look glorious, and you're only at the beginning of the party! Thanks very much for posting. Believe me - you aren't even close to a boring level of detail. Wish I could be there! :wub:

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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bobag87

bobag87

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Masa prep -- we use roasted blue corn meal.  It is mixed in a 50/50 ratio with white masa de harina and then water is added to form the masa base.  We also use a little Native American culinary ash in the mixture.  It greatly increases the blue color of the corn meal.  Definitely not needed and has no effect on the flavor, but it does make a dramatic difference in the color.  This base is refrigerated to hydrate over night.  Then it is mixed with roasted pork lard, red chile powder, stock from the boiling of the meat, salt and baking powder.  This is beaten until fluffy.  We made 14 batches in the little stand mixer.  I really want an industrial size mixer to make this go a lot faster -- oh well.

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bobag87

bobag87

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Not sure why I can't fix the sideways photos.  Anyhow, down to the actual work -- corn husks are boiled and the tamales are assembled and steamed.  We then freeze them and re-steam when time to eat.  Now onto the prep for Chile Roast weekend.  

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Jon Savage

Jon Savage

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Those Tamales look awesome! We canned another 13 half pints of salsa today. 5 lbs Roma tomatoes, couple lbs each Poblano chiles & onions.

 

Life is good.

 

PS

 

Those mild Hatch Chiles we canned on Saturday... perfect as is as antipasto. C. Eats them right out of the jar. I did make a frittata with the mild hatch this morning (sorry no pics). It was very tasty indeed as herself attested to.

 

--edited to add info. 

Edited by Jon Savage (log)

Jon

--formerly known as 6ppc--

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