Bonnies Mexican Green Chile Hot Pot Recipes

Steps:

• 1. Brown the meat and onions in a large skillet. Add the seasonings, tomatoes, and tomato sauce. Simmer for about 15 minutes.
• 2. Add the cans of chili, stir, and simmer for about a half hour. If you allow it to sit overnight and let the flavors blend, it is awesome. I heat it up in the crockpot the next day. Great for get togethers! Enjoy!

Steps:

• Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!
• Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.
• Blot the vegetables with a clean towel. Set aside
• Rinse the 6 chicken thighs, remove the bones, and trim away about half of the chicken skin from the thighs, leaving the rest of the fat intact. Blot with paper towels to dry.
• Sprinkle thighs with salt and pepper on both sides.
• Place oil and bacon grease in the dutch oven and heat over medium heat. When the oil is hot, place the chicken in the hot pot with the skin side down in the hot grease. Fry until golden brown and turn and fry the other side.
• Remove the browned thighs to a plate. Set aside.
• Preheat oven to 375 degrees
• Scrape to loosen the brown bits in the hot pot, then add the chopped potatoes, onions, 2 tablespoons minced garlic, and carrots to the pot. Toss to coat with oil.
• Add the following ingredients but don't stir. Add the 1 cup of mushrooms, return the browned chicken to the pot, and add the 7 oz can of drained chilis, 1 TBS cumin, and 1/4 cup Rotel.
• Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.
• Bake this dish 1 hour 30 minutes. Serve in bowls with the pot juices drizzled over the meat and veggies. Add bread or warm tortillas to your meal -- your choice. Enjoy!
• MONEY SAVING TIP: Since you will only be using 1/4 to 1/2 cup of Rotel, you can freeze the rest in a sandwich baggie. As soon as it is frozen, transfer the Rotel to a ziplock bag. I use this method to freeze small amounts of salsa, Rotel, green chilis, canned tomatoes, tomato sauce, etc.

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

Steps:

• 1. In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
• 2. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
• 3. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
• 4. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
• 5. Sprinkle with the sharp cheese on top of the chiles.
• 6. Then add the drained ground beef mixture, spreading evenly.
• 7. Add the second can of chiles over the meat.
• 8. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
• 9. Pour this mixture evenly over the dish.
• 10. Bake at 350 degrees for 45 to 50 minutes until it is set.
• 11. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
• 12. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

Steps:

• Roast the peppers on the grill or over a gas flame charring the skins. You don't want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don't want to blend the mixture any more than you have to because the batter will loose it's volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!