not average

This is most certainly not your average chile. I have had all kinds of chiles, white chiles, poblano chiles, mexican chiles, chiles from other places, olympic chiles - your neighbors chiles pretty chiles pretty much ALL kinds of chiles and the one 'unifying' factor here is YOU all make your own - chili- good ol'fashioned home cooked chili - it has beans or it doesnt it goes on fries or its with a hot dog or fritos - it doesnt matter its chili. I eat chili with hot dogs all the time. Chile is the fruit itself. I eat this fruit almost every day in some form or another, ususally as chile. Today its Pueblo Style. I learned this one when I was probably 19 or so when I went to the home of one of my classmates from UNM and her husband was from my local pueblo. Turns out I knew him, not really, our grandmothers knew each other (I am only 9 or ten at this point) and his grandmother knew my grandmother. Well my grandmother knew his grandmother and they sent my dad to her pueblo stand when I was around 10 to buy blue corn meal, blue corn meal that we would take home and make delicious atole - thats how I remembered him the blue corn meal stand guy. Anyway this woman in my poetry class in college seemed to stand out and since we stood out together we became friends. She invited me to her home. Her husband was my grandmothers friends grandson. She married the blue corn meal stands grandson, I couldnt believe it. Yup me and this guy were grandsons in law or something like that. We went to his house a few times for dinner and I learned how to make chile his way, as a balance he also knows my way, just in case it seemed like you were wondering. Small World it is in New Mexico.

Pueblo Chile

dried chile that has been soaked in hot water.
rehydrated mushrooms that you found last winter
fresh corn from the cob from this year
meat (pork neckbone in this case)
fresh local tomatoes
garlic
onions
salt
pepper

Cook the meat till crispy then add the garlic and rehydrated chile well chopped. Add the rest of the ingredients and the ingredients and sediment from the liquid used to rehydrate the dried things then cover in water or broth if you have it and simmer for one hour.



huala its chile! (thats voila for you Deb)

Serve Your Favorite Way.

Oh, I forgot, that chile, that red chile way up there is so busting hot that it is.......well too hot and we didnt use it.