Green Chile-Time to...

[16Adams]

Kick it in and use up 2019’s. Just a blink of an eye till 2020 harvest. Last years chile were really good. Predictable heat, mostly. A slight edge to Pueblo over Hatch in the chile bought. An edge to Hatch in The rubs and spices. Chimayo hands down on Salsa sold at the Church. These are my opinions YMMV
However both locations were meaty and good. Wife cooked up Enchiladas Verde, Spanish rice and I made a couple of fried green chile tacos. Brethren often ask about Blackstone Camp Chef Griddle Tops. The seconds it takes to soften multiple corn tortillas in oil simultaneously, is worth it.

 

[Big George's BBQ]

That looks excellent Hope you enter the Throw Down

 

[creek bottom]

Everything on that plate looks fantastic Adams!

 

[16Adams]

That looks excellent Hope you enter the Throw Down

Thanks. Chicken was from a Primo cook the other day. I built the tacos, however credit goes to her on Enchiladas Verde and Spanish rice. Team effort, but she did the heavy lifting. I just tried to stay out of her way

 

[Shiz-Nit]

Nice Indeed

 

[Moose]

 

[Mike Twangzer]

My favorite !! Looks too good to be true....

 

[4ever3]

amen...

 

[pitbossJB]

It's always time for Green Chile!!

 

[a7las]

Why do I jump on here before lunch? Now I'm starving. Looks really good!

 

[16Adams]

Thanks everyone. I grew up eating this Spanish Rice recipe out of this same skillet. Lot of bacon. I have quite a bit of Cast iron but only two sentimental pieces. This was given to my parents in the early 50’s as a wedding gift. It’s a spinner. Had been neglected for a few decades when I got it. Now slick as glass.

 

[cowgirl]

Fried green chiles are my favorite! Looks great!

 

[Smoke on Badger Mountain]

Mighty fine grub!

 

[Big Andy]

Thanks everyone. I grew up eating this Spanish Rice recipe out of this same skillet. Lot of bacon. I have quite a bit of Cast iron but only two sentimental pieces. This was given to my parents in the early 50’s as a wedding gift. It’s a spinner. Had been neglected for a few decades when I got it. Now slick as glass.

It all looks great! I think I could eat a whole skillet of the rice. Would there happen to be a recipe floating around somewhere on the World Wide Web?

 

[Stingerhook]

You guys nailed it Adams.

 

[16Adams]

It all looks great! I think I could eat a whole skillet of the rice. Would there happen to be a recipe floating around somewhere on the World Wide Web?

This is really close. You can add as much or little as you like but fundamental rule-more bacon more better.

 

[16Adams]

Rice was 1 cup raw then cooked.
I like Pico and drained Rotel and have often used tomato paste in lieu of tomato sauce. Garlic salt or Lawry’s and black table pepper work.

Basically it’s a “to your taste” fun cook.

 

[kevinstaggs]

16, listen closely and you'll hear the sounds of my hands clapping...

 

[Big Andy]

Much thanks sir.

 

[16Adams]

One of the interesting things about this SR is that while it’s really moist, it’s not “wet”
The skillet can be practically wiped clean with a paper towel.