Sometimes it's nice to be able to knock out a project in 1 afternoon

bffulgham · Post by **bffulgham** » Thu Nov 15, 2012 7:59 pm

I've been doing a catch as catch can (for time) on a 'simple' little cabinet to be a book case for cookbooks and to house a charging station for the various electronic junk we have around. This particular project has been kicking my butt every time I turn around and I'm beginning to hate working on it.

So, today I completed a different project, start to finish, and it really feels good. At our 'other place', I needed to replace an insulated box over the pipes where the water well comes out of the ground. It's not anything fancy, but I was able to finish the project in about 3 hours.
It ain't purty....and it ain't fine woodworking, but it's done!
rough dimensions are 2' x 2' x 4'. Insulated with 2" foamboard.
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Oh, and make a batch of green chile stew for supper

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dgale · Post by **dgale** » Thu Nov 15, 2012 9:58 pm

It doesn't get much better than green chili stew

camerio · Post by **camerio** » Fri Nov 16, 2012 10:42 am

Oh ! That looks good .... I would like your recipe ... no, not the box, the green chile stew? I know, I could have looked it up on internet, but it would not be YOUR recipe.
Good Igloo box also and the satisfaction that goes with work well done is also something to be savoured with the stew.

bffulgham · Post by **bffulgham** » Fri Nov 16, 2012 2:25 pm

camerio wrote:Oh ! That looks good .... I would like your recipe ... no, not the box, the green chile stew? I know, I could have looked it up on internet, but it would not be YOUR recipe.
Good Igloo box also and the satisfaction that goes with work well done is also something to be savoured with the stew.

It's 2x2x4'....wait....you said stew.....

Here's the base recipe I start with: Caldillo (Northern New Mexico-style Soup). (The home page, Cocinas De New Mexico. has lots of New Mexico traditioinal recipes.)
But, I'm not much on following exact directions...
I normally use lean pork cut into 3/4" cubes.
Add a good sized pinch of Mexican Oregano.
Mince a couple of cloves of garlic, then sauté the onions and garlic before adding the meat to be browned.
Oh, don't confuse jalapeno peppers for green chile....a totally different animal.
I also add cooked pinto beans or black beans.
When using pork, I'll use chicken stock for liquid. Beef broth when I do beef.

It's best simmered on the back of the wood stove for 4-6 hours, but, I don't have that option any longer. A slow cooker does wonders after you sauté the onions, garlic and brown the meat. A pot on the stove is my last resort....or when I forget to put it in the slow cooker like I forgot yesterday.

Now, for a batch of carne adovada

dgale · Post by **dgale** » Fri Nov 16, 2012 3:28 pm

Some hominy or dried posole (if you can find it around you...hard to do outside the SW it seems...) wouldn't be a half bad addition as well. Thanks for the inspiration...I may just have to make a pot this weekend.

camerio · Post by **camerio** » Fri Nov 16, 2012 6:27 pm

[quote="bffulgham"]It's 2x2x4'....wait....you said stew.....

Yes that's what I said .... lol

You said : Oh, don't confuse jalapeno peppers for green chile....a totally different animal.

When you say 'green chile' , is this the same as green peppers ?

Thanks for the recipe and the humour as well, you did not see it but I had a huge smile on my face.

bffulgham · Post by **bffulgham** » Fri Nov 16, 2012 10:59 pm

camerio wrote:
bffulgham wrote:It's 2x2x4'....wait....you said stew.....

Yes that's what I said .... lol

You said : Oh, don't confuse jalapeno peppers for green chile....a totally different animal.

When you say 'green chile' , is this the same as green peppers ?

Thanks for the recipe and the humour as well, you did not see it but I had a huge smile on my face.

It's funny how we take definitions of things for granted.....
From the part of the world I grew up in, "Green Chile" refers to a pepper like an Anaheim Chile. There are many different varieties... Hatch, a little town in SE New Mexico is one of the major producers of green chile in this part of the world. A green Poblano, roasted and peeled, might be used..... Jalapenos have a totally different flavor that I don't personally care for. Chilies will have a spicy zip. Bell peppers are kinda related, but have no zip.

You might have a problem finding green chile in your part of the world.....since you are a resident of the fine neighbor nation to the north.

dgale wrote:Some hominy or dried posole (if you can find it around you...hard to do outside the SW it seems...) wouldn't be a half bad addition as well. Thanks for the inspiration...I may just have to make a pot this weekend.

Yep, have a 2 pound package of frozen posole and some red chile in the freezer for an upcoming craving. All the ingredients for real Mexican food are hard to find outside of the SouthWest.....even just crossing the border between NM and TX! I fixed green chile beef enchiladas for my in-laws in north central Florida a couple of months ago..... We were able to find canned Hatch green chile in their grocery store....the canned chilies just aren't quite the same as fresh or even frozen.

camerio · Post by **camerio** » Sat Nov 17, 2012 10:55 am

You are right about finding those here, but there are maybe some available in specialized little market. I will try and look into it.

Thanks for all the info ... and if you ever venture in the beautiful old Quebec city, let us know. It is not always cold weather and the people are very warm and welcoming.

JPG · Post by **JPG** » Sat Nov 17, 2012 11:05 am

camerio wrote:You are right about finding those here, but there are maybe some available in specialized little market. I will try and look into it.

Thanks for all the info ... and if you ever venture in the beautiful old Quebec city, let us know. It is not always cold weather and the people are very warm and welcoming.

Look for "Mercado" on the front!:D

camerio · Post by **camerio** » Sat Nov 17, 2012 2:55 pm

Thank you JPG, I will.