From Dave	From Hil	From Dave's Mom
	Chicken Enchiladas	Nana-style eggplant	Posole
			Baked Chili Rellenos

Makes 14, so serves 2 to 6 (since at least ONE person is gonna want more than two).

Ingredients

Cooked Filling
6 whole green chilies (or one 6 oz can whole green chilies).
6 chicken thighs, meat cut from bones* in chunks as big as possible.
1 good beer**, preferably lager or light ale .
½ cup chicken stock*
1 medium yellow onion, finely diced
4 large cloves garlic, chopped
ground pepper
1 tsp salt
½ tsp rubbed sage
½ tsp cayenne or red chili powder
1½ tsp oregano
2 tsp good New Mexico green chili powder (not necessary if you're using real NM chilis

Construction
14 corn tortillas
4 whole green chilies (or one 6 oz can whole green chilies).
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
8 oz low fat cream cheese

Baking
8 oz tomato sauce mixed with 2 Tbs good chili sauce OR
8 oz tomatillo sauce OR
8 oz salsa verde
½ cup grated cheddar cheese
½ cup grated mozzarella cheese

Directions

Step one: preparing the chilies (for fresh chilies only).

Put all ten chilis under broiler until they start to blacken. Turn until all sides are blackened. Set aside until cool, then remove all skin. Use gloves if you think they will be hot. Remove stems, and seeds from the four chilies, and refrigerate for step two. Remove stems from the other six chilis, and seeds if desired.

Step two: cooked filling.

Put the onions and chicken in a large pan with a splash of beer or stock on medium-high heat, stirring until chicken loses its translucency. Dice the chilies (I don't like pre-diced canned chilies), and add them along with the garlic, spices, and about 4 oz of beer. Reduce heat to medium-low. Simmer uncovered, stirring every five to ten minutes. Alternately add about 4 oz of stock or beer as the liquid evaporates off. When the mixture is no longer runny, it is done…should take about 2 hours total cooking time.

Step three: filling the enchiladas.

Slice each of the green chilies the long way into about 8 pieces. Stir the cream cheese to make it spreadable. Lightly oil an 8 ´ 14 baking pan. Put two of the tortillas in the microwave side by side, cover with wax paper, and microwave about 15 seconds on high to make flexible. Remove one of the tortillas, spread about 1 Tbs of cream cheese near one end, lay about 1/14^th of the chilis on this, put about 1/14^th each of the filling and cheese on this, and roll as tightly as possible. Place along the narrow end of the pan, abutting one side, with the loose end down. Remove second tortilla, add two more and microwave them while repeating the filling process. Continue until ten of the filled enchiladas are lined up along the side, then put the other four enchiladas perpendicular.

Step four: baking the enchiladas

Cover with enough sauce to moisten, then cover with cheese. Bake at 350 for about 30 minutes—until cheese is browned and bubbly.

Step five: serving and eating

With diced tomato, lettuce, chopped cilantro, salsa, yogurt, sour cream, green onion.

*If you think far enough ahead, you can simmer the thigh bones and a small diced yellow onion with ground pepper in 1 cup water for about two hours and strain.

**If you keep drinking the beer, be sure to replace such that 12 oz of beer is eventually used in the recipe.
 

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Ingredients

 2 large eggplant
 salt (to sprinkle on eggplant)
 15 oz. can tomato sauce
 6 oz. can tomato paste
 mozzarella
 garlic powder, basil and oregano to taste
 eggs (around 2)
 olive oil

Directions

Peel eggplant and slice into thin slices.

On a flat surface, place 1 layer of eggplant slices on a paper towel.
Sprinkle lightly with salt.
Put another paper towel on top and repeat.
Partially fill a flat bottomed baking pan with water and place on top of the stack to press it.
Let press for 1-2 hours.
(The paper towels soak up some of the water content that makes the eggplant squishy.)

Mix tomato paste, sauce, and spices. Set aside.
(You may not use it all, but these are good proportions.)

Lightly coat a griddle with olive oil. Fry the eggplant slices on medium-high until slightly brown or you begin to see a slightly wrinkled, leathery appearance.
Set aside on a plate.

Lightly cover the bottom of a rectangular baking dish with sauce.
Dip eggplant slices in beaten egg and fry a second time until slightly brown.
Make one layer of the eggplant on top of the sauce in the pan.
Put a thin layer of sauce on top of the eggplant before starting a new layer.
Cover the last layer of sauce with thin slices of mozzarella.

Bake at around 350 for about 20 min. until the cheese is bubbly and slightly browned.
 

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Posole Ingredients
8 cups of hominy, drained
2 lbs. pork steak or roast, cubed
2 Tbsp salt
1 medium onion, chopped
4 cloves of garlic, minced
1/2 tsp oregano
1 tsp ground cumin
3-6 dried red chili pods, rinsed and crumbled

Directions
Lightly brown pork, then cook in small quantity of water until pork shreds easily
Pull pork apart with a fork, and add the remaining ingredients.  Simmer at least 15 minutes, to desired tenderness.  Add water and additional seasonings to taste and preference.

Options
Add up to one cup shredded or finely diced carrots, substitute chicken, venison, etc for pork, use peeled fresh chilis.

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Baked Chili Rellenos (from Dave's Mom)

	Ingredients
Filling:		Batter:
10-12 peeled green chilis 1/2 lb cheese, chopped or grated 1 lb ground beef, chicken, turkey, etc 1 tsp salt 1 small onion, finely diced		4 eggs, separated 4 Tbsp flour 3/4 tsp baking powder 1/4 tsp salt

Brown and drain beef.  Add onion and salt, sauté until onion is translucent.
Meanwhile, make batter.  Mix dry ingredients.  Beat yolks, then beat in dry ingredients.  In a separate container, beat whites until stiff, and stir into yolk mixture.
Open chilis, and spread them evenly across the bottom of a a casserole.
Cover chilis with ground meat mixture, cover this layer with cheese, and then spread batter across the top.
Bake at 325F for 45 minutes (until light brown in color)
Serve with ample sliced tomatoes, lettuce and salsa.  And remember: plain yogurt is better than sour cream!

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