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A few of our favorite dishes to take:

Chris' Green River Chile:

2T Butter for roux
2T Flour for roux

4T butter
1/4 to 1/2 lb. pork tenderloin, cut into bite size pieces
1 medium onion, chopped
1-2 jalapeno peppers, chopped
1 clove garlic, minced
1 lb. roasted green chiles (canned is easy, anaheim or hatch chiles work best), chopped
1 8oz. can whole or chopped tomatoes (use whole if you like larger chunks, chopped if you don't)
2 cups chicken broth
1/2 tsp. chile powder
1/2 tsp. paprika
salt and pepper to taste

Step 1 - Make a roux by melting 2 T. butter in a heavy pan. Add 2 T. flour. Stir constantly until the mixture is a golden brown. Caution: If you burn the roux, throw it out and start over. Set aside.

Step 2 - For the next step, you need a large stock pot. Melt 4T of butter and saute the pork. Remove the pork and set aside. Add the onion and saute until tender. Add the remainder of the ingredients, including the pork and the roux.

Step 3 - Bring to a light boil to thicken for about five minutes and then turn down the heat to simmer for about an hour. The longer you cook this, the better it is. The best thing is that it tastes even better reheated on the river.

Step 4 - Once the chile has cooled, pour it into two 1-gallon size freezer bags. Lay flat in the freezer. The finished product will be easy to pack in your cooler and will help keep the other food cold. We've found that this dish is best to eat on the second night out because it has defrosted enough to pour into a pan.

Serve with flour tortillas and mini-carrots. Don't forget the hot sauce if you really like it spicy!


 


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