MMMMM....Jen (and minstrel boy) that green chili sounds great. I am lucky enough to have a four day weekend too and am going to make it for dinner tonight. Got venison in the freezer from a south texas deer and some green chiles from new mexico from a friend of mine. She was cleaning out her freezer for this year's batch of nm green chiles so she gave me some of her left over bags from last year. Still good...made a tomatillo and green chile chicken enchilada casserole a couple of weeks ago that everyone hoovered down. This is a great idea, thanks for the inspiration.
"I'm sucking the remains of chuletas con chipotle out of my teeth..."
OOoooo YOUR HIGHNESS - Too sexy!!!
And those lavender bundles - if only one could be spanked vigorously about the bottom with them by YOUR OWN SUCCULENT & REGAL HAND - one would die happy...
if you haunt the stores that cater to mexican (or by now even those of us from the southwest) you can find the canned prepared sauces (not, salsas).
las palmas is the standard for quality and taste.
see? told you fry bread was mandatory. it really isn't a traditional native american thing. it springs from when most of our reservations were dependant on the monthly shipments of indian commodities from the BIA. the ingredients, like boxes of bisquick, lard, shortening, often lots of butter and stuff were what our mothers and grandmothers had to work with.
for an indian (or at some pow-wows navajo) taco take a disc of fry bread, lay down a nice little base of grated government cheese (this will serve to hold the chili verde), ladle with some chili verde, then more cheese (indian commodities was big on cheese), garnish with shredded lettuce, chopped tomato, chopped olives etc.
fold, and eat. drippy chins are acceptable manners.
jen, i am so glad you liked it. i was shocked, shocked i tell you, to hear that folks in new york were hip to things like navajo chili.
Jen (and Minstrel) -
Good to see somebody has finally gotten a decent green chili recipe up. My mother has been making it that way for decades and it's the only green chili I know. I usually lightly smoke the tomatillos in the smoker to get extra flavor, but I've never added the beer (I usually drink that instead).
The best part is that the chili ages amazingly well. By that I mean, after sitting in the fridge for a few days, it's even better than the first day. I usually make a huge batch and live off it for 10 days or so.
Still can't believe you haven't made any Schav yet!
SteveK,
I'm not really a schav person, or even really a soup person--the only soups I really bother with are Mom's chicken soup and of course PEA SOUP....
Sweaterman--thanks for the tip RE smoking chilis--Gilly actually got me a stovetop smoker; next time around that I shop at the Store that has Poblanos I will get a whole mess and smoke them and freeze them. :D
Yum yum, YUM!!!! You know what I'll be looking for this weekend out and about! And I won't have to look too far either.
I swear by Las Palmas enchilada sauce.... THE best!
Thanks Minstrel Boy and Jen 
Jen --
thanks for the update, and the subliminal suggestion on lavender vodka. I used 750 ml of Smirnoff's with a 1/4 cup lightly muddled lavender straight from the yard, and let it sit for about three hours -- just until the chlorophyll was starting to leach out into the vodka.
One of our guest last night described the fragrance as something she'd buy and wear. And lavender-infused vodka lemonade is the bomb.
Scory,
Glad you liked it! I just left mine IN THE LITTLE BOTTLE. Ditto for the vinegar.
Commenting by HaloScan
