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Chile Cocido ~ ( ko-see-tho ) ~ Before the days of refrigeration, chile was as
shown in the picture on the left. Many recipes call for "green" chile and after the
growing season the only way to get the green chile is canned or dried. The
method here is to dry fresh green chiles. Green chiles are first blanched then
dried for storage. ~ Another method is Chile Pasado ~ ChileMasters
* Long green chile pods (fresh)
6 quarts boiling water for blanching
1 tbsp salt
* Only blanch 6 cups of cut chile pods at a time.
1. Cut in half lengthwise, remove seed ball and stem. Dip in boiling water for 3
minutes. Remove, drain, and allow to cool.
2. Place chile pieces on a clean surface in the sun until dried. Store in a cool dry
place.
3. Chile Cocido is re-constituted in water and used in many green chile recipes.
hope all the gardens and pepper heads get a use out of this. green chili to me taste better then the red. but the red has it's place in oryx red chile and flour tortillas thats for sure.
shown in the picture on the left. Many recipes call for "green" chile and after the
growing season the only way to get the green chile is canned or dried. The
method here is to dry fresh green chiles. Green chiles are first blanched then
dried for storage. ~ Another method is Chile Pasado ~ ChileMasters
* Long green chile pods (fresh)
6 quarts boiling water for blanching
1 tbsp salt
* Only blanch 6 cups of cut chile pods at a time.
1. Cut in half lengthwise, remove seed ball and stem. Dip in boiling water for 3
minutes. Remove, drain, and allow to cool.
2. Place chile pieces on a clean surface in the sun until dried. Store in a cool dry
place.
3. Chile Cocido is re-constituted in water and used in many green chile recipes.
hope all the gardens and pepper heads get a use out of this. green chili to me taste better then the red. but the red has it's place in oryx red chile and flour tortillas thats for sure.
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