green chilis

Course: 
  • 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
  • ​1 tablespoon cooking oil
  • ​2 (14½ ounce) cans stewed tomatoes
  • 1 (8-ounce) can whole kernel corn, drained
  • ​1 (8-ounce) can red kidney beans, drained
  • ​1/2 cup long grain rice
  • 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
  • ​1/4 teaspoon salt
  • ​Hot pepper sauce (to taste)

Mexicali Pork Chops

Mexicali Pork Chops 

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Course: 
  • 6 ears of  corn, shucked (4 cups frozen may be substituted)
  • ​1 cup heavy cream
  • ​2 slices of bacon, minced
  • ​1 1/4 cup onion, minced
  • ​1 cup red bell pepper, minced
  • ​1/2 cup celery, minced
  • ​1/2 teaspoon garlic, minced
  • ​6 cups chicken broth
  • ​3 cups yellow or white potatoes, diced
  • ​3 cups tomatoes, peeled, seeded and chopped
  • ​One 4 ounce can green chilis, drained and chopped
  • ​1 cup Monterey Jack cheese, grated
  • ​salt and freshly ground black pepper
  • ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Fresh Corn Chowder With Green Chilis and Jack 

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Course: 
  • 1 stick unsalted butter
  • 1 cup finely chopped onions
  • 1 cup canned green chiles, chopped
  • 3/4 cup green bell peppers, finely chopped
  • 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
  • 1/2 teaspoon minced garlic
  • 3 cups heavy cream
  • 1 cup dairy sour cream
  • 8 cups grated Monterey Jack cheese
  • 2 pounds peeled crawfish tails
  • 2/3 cup green onions, finely chopped
  • 1/2 cup cooking oil
  • 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

Crawfish Enchiladas Con Queso

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