A few of our favorite dishes to take:
Green River Chile:
2T Butter for roux
2T Flour for roux
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
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.
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.
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.
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!