#26 Noelle!!! Your are the winner! Noelle likes to put roasted chiles in her sketti. Now she can find some other great ideas from AVK. Thanks to everyone who commented.
I am working a 12 hour shift today, but will be making my green chili and posting it tonight, so make sure to check back later today.
My green chile recipes is a conversion of a green chili recipe I got from an old lineman from work. Harry is a tough old lineman from Kentucky. He retired a few years back just shy of 70. He would have worked until he was 90, but his lovely bride had other ideas. Harry was an incredible troubleshooter and a fantastic guy to work with. He used to bring all of "us girls" in the office lovely jewels every year for Christmas. He is quite the southern charmer. Wow, I guess I really miss having him around work. He's far from vegan, hence the name of the recipe. I'm sure he would poo poo this version, but the original was so good, I had to veganize it. Now that I have written the intro, I MUST cook this tonight.
A word of warning. This recipe can be very spicy hot. The heat is what makes it Harry's. So if you like something milder, I'd shy away from this recipe. It gets hotter as it sits too!
Don't forget the Iron Chef Challenge: Chipotles and Portobellos! Submit your entries by tomorrow at 4pm!
Harry's in SHOCK Green Chile
Makes 4-6 burritos
2 tablespoon olive oil, divided
1/2 medium sweet or yellow onion
2 cloves garlic, minced
4 large hatch green chiles, diced (leave seeds in if you like the heat)
2 serrano chiles, finely diced (again leave seeds in if you like the heat)
1 1/2 teaspoons cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
3/4 teaspoon salt
2 chile tepins, crushed
2 medium red potatoes, un-peeled, very small dice (about 1 cup)
1 1/2 cups vegetable broth
1/2 pound beefy seitan (I used Savory Seitan from AVK)
In small stock pot heat olive oil over medium heat. Add onions, garlic, green chiles and serrano chiles. Saute until onions are soft and translucent, about 5 minutes. Add cumin, red pepper flakes, black pepper chiletepin and salt. Stir until combined and saute for about 30 more seconds. Add potatoes and vegetable broth. Bring to a boil. Turn down to a simmer and simmer until potatoes are soft, about 15 minutes. While the potatoes are simmering, slice the seitan into thin strips about 2 inches long. See photo. In 10 inch iron skillet or non-stick pan, saute seitan strips until nicely browned. By this time the potato mixture should be cooked and thickened. Add browned seitan to potato mixture and simmer for about 10 more minutes.
Warm 4-6 flour tortillas (8 inch). Scoop filling into tortilla. Roll it up and enjoy!
The original version was served in flour tortillas without garnish. I recommend them that way here as well. If you are a garnisher, feel free to garnish away, but try 'em naked first.
Here's what the potatoes look like diced. See how small they are. You can cut them larger but I like the texture best when they are small.
This photo shows a good shot of the thinly sliced seitan. They should resemble a shredded style "beef"
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