Thursday, January 19, 2012

Could I get that recipe from you?

It has happened to everyone. You're at a party or gathering and get the opportunity to taste a delicious morsel of this or that. It's something new, something different... something that your mother didn't make. It's not in your personal stash of recipes. So you say, "I'd love to get your recipe." Sure you could look something up on the internet, but there will be hundreds of results for your desired recipe. Now, most people will say, "Sure, I'll email it to you," or "It's in the Colorado Cache Cookbook." Easy enough. But have you ever gotten, "Oh, it's a family recipe." That's it? I even have a friend that is a caterer, and she is more than happy to share recipes and ideas. This is what it's all about, folks. Spread the wealth!
OK, I understand and respect tradition, but in my humble opinion, food is meant to be shared and enjoyed. The more the merrier, right? Well, in this first post, I will share a "treasured" Gallegos family recipe. If you can take pleasure in something that we have enjoyed for years, then that makes me smile. Please enjoy smothered pork green chile burritos, or green chile enchiladas, or just the chile…

Gallegos Pork Green Chile

3 TBS olive oil (if you happen to have bacon grease, the bacon grease is better)
1 lb. pork loin (or any cut that you prefer), diced
1 large onion, diced
6 cloves of garlic, minced
½ cup flour
3 cups green chili, diced (The best is fresh roasted green chile if available - please, stay away from canned)
1 ½ to 2 quarts of chicken stock

When making the sauce, first brown the pork in the olive oil or bacon drippings for about 5 minutes. Then add the onions and continue to cook for 5-10 minutes. Add garlic and cook for one minute. Add the flour and brown with the pork, onions, and garlic for about a minute. Add the chicken stock while stirring the pork mixture. When it comes to a boil, add the green chile and simmer. The longer the better. I usually make this in the morning and then transfer it to the crock pot to cook on low for the rest of the day. By dinner time it is great. Using roasted green chiles truly makes a huge difference.