North America · Volume 30, The Three Sisters, the Bison and the Piki Stone
Green Chile Fry
Pueblo Nations, New Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Researched
- No outside sources linked
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Green Chile Fry
1972 Pueblo Indian Cookbook, Museum of New Mexico Press, drawing on recipes from all nineteen Pueblos.
Ingredients
An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.
- 5 large chiles, roasted, peeled, seeded and chopped
- 2 large tomatoes, cubed
- 2 ears fresh corn, kernels cut
- 1 onion, chopped
- 1 tablespoon lard or shortening
Method
- Fry the chiles, tomatoes, corn, onion and lard or shortening together until soft, stirring thoroughly.
What a modern chef changes
Steaming the skins loose, a late burst of bite
Method
- Roast the chiles over the Big Green Egg's direct heat, then rest them under cover in the dehydrator's chamber, unheated, purely as a still, warm environment that steams the skins loose without stewing the flesh.
- Cut the corn kernels straight from the cob into the hot fat only at the very end of the fry, thirty seconds, no more, so they keep a genuine bite against the soft chile and tomato rather than cooking through to mush.
- Render the lard itself in advance, sous vide, from a named cut rather than a supermarket block, for a cleaner, more specific flavour underneath everything else.