Anonymous ID: 11c460 Oct. 8, 2018, 1:09 a.m. No.3391355   🗄️.is 🔗kun   >>1367 >>1461 >>1486 >>1558 >>1773 >>1838

>>3391257

>>3391257

>>3391289

 

Sorry, I have to spoil it.

 

New Mexico Chile Stuffed Pork Tenderloin

When it comes to New Mexico cuisine, you cannot omit the green chile. With it’s commanding flavor, you can add it to just about anything. As a world renowned favorite, pork tenderloin is the perfect addition to a rival world-class flavor, green chile, from no other than the beautiful Land of Enchantment, New Mexico.

Here is a delicious pairing of the two ingredients, that will leave your mouth watering for more.

New Mexico Chile Stuffed Pork Tenderloin

IG: firebirdschileco

Ingredients

 

1 Clove Garlic

1 Package Pork Tenderloin — butterflied lengthwise

1 Large Onion

2 Each Red Bell Peppers (diced finely)

1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)

2 Tablespoons Salted Butter (Melted)

Salt

Pepper

1/2 Cup Chicken Broth

3/4 Cup Mozzarella Cheese (shredded)

 

Directions

Preheat the oven to 350ºF

Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper.

In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing.

 

Note

For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice.

**You may also sear the pork on a bbq grill to add a smoky flavor.

 

https://iamnm.com/new-mexico-green-chile-stuffed-pork-tenderloin/

 

____

Anon's notes…

>2 Each Red Bell Peppers (diced finely)

Red Bell Peppers?? KYS.

2 chili habanero, if you want good heat and freshness.

or

2 chili chipotle (re-hydrated) if you want a little heat and the smokiness.

>1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)

XXX Hatch Chiles, would be best.

>3/4 Cup Mozzarella Cheese (shredded)

Mozzarella??? Really KYS.

Queso Quesadilla with a little Cotija for texture and salt…

 

(The KYS is not directed at the anon that has been posting the pic, but to the so called cook that posted the recipe.)

Anonymous ID: 11c460 Oct. 8, 2018, 1:35 a.m. No.3391475   🗄️.is 🔗kun   >>1493 >>1602

>>3391306

NorskWestern Meed…

8lb Wildflower honey.

4lb Mesquite honey (often called cactus honey)

4lb Avocado honey.

4lb Roasted XXX Hatch Chilie (skins removed from all but 3… The 3 skins give just enough tannin)

2 packets EC-1118 yeast (properly hydrated, Do a little research)

Enough Dihydrogen monoxide to fill a 5 gallon carboy.

Ferment 3-5 months, Rack to 3 gallon carboy.

Age 3-72 months (the longer the better), rack again.

Age 3-72 months, bottle and or enjoy.

 

(ABV 12-14% depending on the honey used)

Anonymous ID: 11c460 Oct. 8, 2018, 1:54 a.m. No.3391533   🗄️.is 🔗kun   >>1548

>>3391468

>We'll put it on the menu as at least as special. KEK!!

KEK!

Appreciate the enthusiasm, and what your eldest is doing, but I really do not think an "ABV 12-14%" beverage should be served at a "soup kitchen", though it would be sure to have em' coming back….

 

As for a name, "Loki's Quagmire" is what I named my batch.