Grandma’s Green Chile Plate Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Green Chile

   Roast the fresh green chiles over an open flame or under a broiler until the skin is blistered and charred. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the chiles.

2. 2

   Cook the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the roasted green chiles, cumin, salt, and black pepper.

3. 3

   Simmer

   Pour in the chicken or vegetable broth and bring to a simmer. Cook for about 20 minutes, allowing the flavors to meld.

4. 4

   Prepare the Rice

   In a separate pot, prepare the rice according to package instructions. Typically, combine 2 cups of rice with 4 cups of water, bring to a boil, then reduce to low heat and cover until rice is tender.

5. 5

   Prepare the Refried Beans

   Heat the refried beans in a saucepan over medium heat until warmed through.

6. 6

   Make the Flour Tortillas

   In a mixing bowl, combine flour, baking powder, and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Divide into small balls, roll out into thin circles, and cook on a hot skillet for about 1 minute on each side.

7. 7

   Serve

   On a plate, serve a generous portion of green chile alongside the rice, refried beans, and fresh flour tortillas. Enjoy!