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RECIPES FROM THE POWWOW KITCHEN
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Recipes from the Powwow Kitchen - Page 2
 

Cooking Vegetarian with Melonie Mathews on New Mexico Style
Click here to purchase your copy of "Cooking Vegetarian with Melonie Matthews"

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Traditional Red Chile Sauce
Ingredients:

12 red chile pods
I tsp. oregano
3 cups of water
2 tbsp. vegetable oil
1/2 tsp. salt
2 tbsp. unbleached flour
2 cloves garlic, minced
Preparation:
1. Remove stems and seeds tram chile pods. Rinse.
2. Soak pods in lukewarm water 3 minutes or until soft
3. Rinse chile pods of remaining seeds and remove veins.
4. Place chile pods in a saucepan and pour the 36 oz. of water to cover pods. Bring to a boil. Cover. Simmer over low heat 20 minutes.
5. Place pods in a food processor or blender with half of the cooking liquid. Add salt, garlic and oregano. Process or blend pods until smooth.
6. In a large skillet, heat oil over medium heat. Add flour and stir until golden brown, making a roux. Remove tram heat.
7. Add blended chile to roux and stir until any lumps dissolve.
8. Return to heat and slowly combine remaining cooking liquid with chile to achieve a tomato sauce consistency.
9. Simmer 10 minutes. Makes approximately 20 oz.
Option: Add more water and/or low sodium broth for thinner consistency. For thicker sauce, start with 2 cups of water instead of 3.

Tone-kei's Stingy Fry Bread :)
Ingredients:
1/2 cup of self-rising flour
45 and 1/2 grains of salt
1/3 cup of tap water
Preparation:
1. Mix flour and salt together.
2. Knead, let dough sit while you wash all your dirty dishes (about 20 minutes).
3. Flatten it and drop in oil.

Makes one big fry bread - just for you!

Green or Red Chile Stew
Ingredients:
1 tbsp. vegetable oil
1 13 oz. container frozen cubed green chile OR 1 14 oz. container red chile
1/2 lb. lean stew meat
3 small potatoes
1/4 cup onion, diced
2 cloves garlic, minced
1/2 tsp. salt
3 small tomatoes, cubed 1 cup water
(optional
- use in green chile stew)
Preparation:
1. Heat oil in 3 or 4 quart pot.
2. Add meat and brown over low heat for approximately 4 mins.
3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
4. Add tomato, Chile, garlic, water and salt. Stir and bring to a boil.
5. Lower heat, cover and simmer for 20 minutes. Makes four 8 oz. servings.

Traditional Green Chile Sauce

Ingredients:
1 tsp. vegetable oil
1 tsp. unbleached flour
1 medium onion, chopped
1 clove garlic, minced
1 lb. pork, cubed
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. salt
1 13 oz. container frozen green chile
2 cups water
Preparation:
1. Heat oil in saucepan over low heat.
2. Add flour and stir until golden brown, making a raux.
3. Add onion and minced garlic. Cook until transparent.
4. Add pork and seasonings. Brown pork over medium heat.
5. Stir in green chile and water. Bring to a boil.
6. Cover and simmer over low heat 10 to 15 minutes. Makes approximately 1 1/2 quarts.

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