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I also like to make green chile enchiladas. My green chile stew is hatch green chiles (roasted and peeled, about one pound), 2-3 pounds of pork roast, chicken broth, onions, garlic, and corn meal to thicken. My very favorite!
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One Albuquerque favorite is chicken enchiladas with green chile sauce and sour cream. Stacked or rolled, either way they're wonderful. If you can make a decent green chile sauce, the rest is easy. About 1/3 to half as much sour cream as green chile sauce, I'd estimate.
One of the few restaurants in town that specializes in South-of-the-border cuisine, as opposed to New Mexican, is called El Norteño. I once asked a member of the family that owns that restaurant if she'd give me their recipe for Pescado Guaymas. Nothing doing. As you might expect.
Still, anyone who can put together a decent green chile sauce can slather it on top of some big thick filets of red snapper, top it with shredded Monterey Jack cheese, or maybe Asadero, [EDITED TO ADD: ...stick it under the broiler to melt the cheese,] and come up with a reasonable approximation of Pescado Guaymas. Probably best to poach the fish and the green chile peppers in a little chicken broth or chicken bullion for awhile; it always tastes to me like there's some chicken in there somewhere. Add a finely chopped serrano or jalapeño to make it a bit hotter, if you like. Is there any cilantro in the dish? Not that I can
tell, buuuut... see above. Secret family recipe, not my family.
Onliest comment I can think to add at the moment is, it never occurs to most people that the flavors of chile peppers and the flavor of black pepper might play well together. They do.