Tis The Season To Roast Chile Peppers

Phatchris said:

NPHuskerFL said:

@Carolina Q first and foremost find a spicy Latina 
Just some of the things I personally use them for. Chile Rellenos, Nachos, Huevos Rancheros, Smothered Burritos both white sauced and traditional, burgers for topping and stuffed, chicken topping and for stuffing on a Ballotine or breast fillet, enchiladas, jam, fish (assorted), etc...even just to snack on
If you are a novice then perhaps maybe you might not know. Eat a few and compare them and you'll notice slight differences in the overall flavor profile. 

Any chance at a recipe for green chile sauce or stew? Something to smother a burger or enchilada with?

NPHuskerFL said:

@Phatchris I'll PM you later.  Wife is making homemade Green Chili Cheeseburger egg rolls for supper  

Botch said:

Phatchris said:
Any chance at a recipe for green chile sauce or stew? Something to smother a burger or enchilada with?

Phatchris, for burgers I use chopped green chile, no additives (but good cheddar on the burger).
 
For Huevos Rancheros, here's what I make for sauce:
Saute half a small onion, finely minced in a tablespoon of peanut oil.
Add a tablespoon of flour and stir vigorously for a few minutes.
Add a pinch of cumin, dry oregano, salt, and then an 8-oz can of chicken broth.
Boil for a few minutes, add chopped green chile (about five for me), and simmer while you cook up the eggs/tortillas.  
I work a 5-4-9 schedule, and every 3-day weekend I make up a batch of this sauce, it lasts me for three (wonderful) breakfasts.  
 
Finally, my made-up stew, which I make often:
Fry 1 lb ground pork with one small onion, minced, until pink is gone; drain.
Add 28 oz chicken broth, 8 oz chopped canned tomato or fresh, pinch of cumin, oregano (sense a theme here?), salt to taste, two large diced Yukon Golds, and again about 5 chiles, minced.  Bring to a boil, lower to a simmer for an hour or so (spuds are cooked).  
The chiles and potatoes start falling apart upon reheating, and it's even better then!