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Title: Rattlesnake Chile
Categories: Game Soup
Yield: 4 Servings
| 1 | Rattler; 6-foot-long, | |
| . skinned, boned & | ||
| . de-rattled, about 1 lb. | ||
| . * OR * | ||
| 1 | lb | Lean pork shoulder |
| 1 | cn | Mild roasted green chilies; |
| . 15oz * OR * | ||
| . substitute fresh roasted | ||
| 4 | c | Onion; finely chopped |
| 3 | cl | Garlic; minced |
| 1/2 | lb | Bacon |
| 2 | tb | Cornmeal |
| 1 | cn | Chopped tomatoes; undrained |
| . 15oz | ||
| 4 | tb | Chili powder |
| 5 | Jalapeno peppers | |
| 1 | tb | Cumin |
| 1 | ts | Oregano |
| 1 | tb | Creamy peanut butter |
| 1/2 | oz | Semi-sweet chocolate |
| 1 | cn | Kidney beans; 15oz |
| 1 | cn | Pinto beans; 15oz |
| 1 | cn | Black beans; 15oz |
| 1/2 | c | Gold tequila |
NOTE: Huntin' your own rattler is not recommended! Check with your local butcher or specialty food store.
DIRECTIONS:
If you're using fresh chiles, roast, cool, peel, seed and chop to yield about 1 1/2 cups. Test for spiciness: some chiles are hotter than others, and you may not need to add this much. Set aside.
Fry the bacon until crisp, and set aside to cool. In a large soup pot, saute the onions and garlic in about 2 Tbsp of the bacon drippings until transparent. Add the cornmeal and chopped tomatoes with their juice, the chopped green chiles, cumin, chili powder, oregano and 1 cup of water. Simmer for half an hour.
Meanwhile, seed and chop the jalapeno peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and 1/2 cup of water to a blender and puree. Add about half the water/pepper mix to the pot, saving the rest to be added to taste later. Continue to simmer the chile base for another 15 minuttes.
Drain the beans and stir them into the pot. Remove about 1 1/2 cups of the chile and puree in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chiles and allow the flavors to come through, without imparting any of their own flavor). Return to the pot.
Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.
The tequila adds wonderful flavor to the chile ... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Enjoy!! ** Leanin' Tree -- Recipe Card **
"Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 15 May 97 Home Cooking Ä
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