Pickled Green Chile Recipes

Steps:

• Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
• Add some of the garlic and peppercorns to small, sterilized jars.
• Put the chile in the jars and cover with the liquid.
• Add the rest of the garlic and peppercorns to each jar.
• Cover tightly and refrigerate for 3 days before using.
• Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.

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.