Party Time

Mexican Egg Rolls
Serves 10-12

1 packages of won ton wrappers
3/4 cup grated Monterey Jack cheese
1/4 cup chopped green chilies
1 tablespoon jalapeno chili pepper, chopped
Oil for deep fat frying
1 (15 oz.) can Stokes Green Chile Sauce with Pork

Combine cheese and chilies
Turn wrapper with corner pointing toward you. Place one teaspoon of cheese filling
in wonton center. Fold in sides first then roll wonton away from you.
Fry in 2 inches of oil at 360 a few at a time until golden brown. Drain on paper towel.
Heat one can of Stokes Green Chile Sauce with Pork in a microwave-safe bowl.
Serve Mexican Egg Rolls hot with Stokes Green Chile Sauce with Pork for dipping.

Stokes Green Chile Meatballs
Serves 4

1 pound ground beef
1/2 cup dried bread crumbs
1/4 cup onion, minced
1/2 teaspoon salt
1 large egg, lightly beaten
1 clove garlic, minced
2 tablespoons fresh parsley minced
1/4 teaspoon freshly ground black pepper
2 (15 oz.) cans Stokes Green Chile Sauce Southwestern

Preheat oven to 400.
In a bowl combine the beef, bread crumbs, onion, salt, egg, garlic, parsley and black pepper. Mix thoroughly and shape into balls 1 inch in diameter.
Place meatballs on a cookie sheet lined with aluminum foil.
Bake meatballs for 15 minutes.
In the meantime, open 2 cans of Stokes Green Chile Sauce Southwestern and place in a large pan and bring to a low simmer.
Remove meatballs from oven and place in simmering Stokes Green Chile Sauce Southwestern. Cook approximately thirty minutes on low.
Serve meatballs in chaffing dish with tooth picks
May also be served as a main dish over white rice

Fundito Dip

1 cup grated cheddar cheese
1 cup grated pepper jack cheese
1 fresh jalapeno pepper, seeded and sliced
1 (15 oz.) can Stokes Green Chile Sauce with Pork and Jalapenos
Corn tortilla chips

Stir Stokes Green Chile Sauce with Pork and Jalapenos and cheeses together.
Microwave on high for 3 minutes.
Pour mixture over corn tortilla chips.
Garnish with sliced jalapeno peppers.

Beans and Green Chile Dip

2 cans Ellis Refried Beans
1 (15 oz.) can Stokes Green Chile Sauce with Chicken
Corn tortilla chips

Combine the refried beans with the Stokes Green Chile Sauce with Chicken in a medium sauce pan.
Heat until bubbly.
Serve with corn tortilla chips.

Southwestern Cheese Dip

1(8 oz.) container of cream cheese, softened
1/2 (15 oz.) can Stokes Green Chile Sauce Southwestern
1/2 cup grated sharp cheddar cheese
1 tablespoon finely chopped cilantro
Corn tortilla chips or crackers

Open package of cream cheese and place on serving platter.
Pour one half can Stokes Green Chile Sauce Southwestern over cream cheese.
Top with grated cheese.
Garnish with cilantro
Serve with corn tortilla chips or crackers

Stokes Avocado Dip

4 medium avocados, peeled, pitted and cubed
4 oz. cream cheese, softened
1/2 cup finely chopped onion
2 tablespoons fresh lime juice
1/2 teaspoon garlic salt
1/2 (15 oz.) can Stokes Green Chile Sauce Southwestern
Fresh ground pepper to taste

In a food processor with metal blade, process avocado, cream cheese and Stokes Green Chile Sauce Southwestern. Do not over-process. Dip should stay slightly chunky.
Add onion, lime juice, and garlic salt.
Add black pepper to taste.
Serve with corn tortilla chips.

Spinach Con Queso

1 bunch of fresh spinach
1 tablespoon olive oil
1 clove garlic, sliced
1 (15 oz.) can Stokes Green Chile Sauce with Pork
1/2 pound Mexican cheese, grated
1 tablespoon salsa (optional)

Prepare spinach. Heat a large skillet to medium high and add olive oil and garlic.
Add spinach and wilt by turning gently in skillet for about 3 minutes.
Chop wilted spinach on a cutting board.
Combine spinach with remaining ingredients in a crock pot or sauce pan and heat until bubbly.

Bean Cakes with Stokes Green Chile Sauce Pork Ranchero
Makes 20 appetizers

2 (16oz.) cans Ellis Refried Beans
3/4 cups shredded Mexican cheese blend
8 green onions, finely chopped
1/2 cup finely chopped red bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons jalapeno pepper, seeded and minced
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plus 2 tablespoons yellow cornmeal, divided
1 large egg, beaten
1/4 cup vegetable oil
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero, heated
1 cup sour cream

Place the refried beans in a bowl.
Stir in the cheese, green onion, bell pepper, cilantro, jalapeno, garlic, cumin, salt and black pepper.
Add 2 tablespoons of corn meal and the egg.
Mix well, cover and chill for 1 hour.
Place one cup of corn meal in a bowl.
Drop 1 heaping tablespoon of the bean mixture into the cornmeal and roll to coat.
Flatten into a half inch thick cake. Repeat process until all cakes are formed (about 25).
Heat oil in a large skillet over medium heat.
Fry the cakes in batches in the hot oil until firm and crisp. About 6 minutes per side.
Drain on paper towel.
Serve warm with Stokes Green Chile Sauce Pork Ranchero and a dollop of sour cream.

Baked Cheese Sticks with Southwestern Dipping Sauce

2 1/4 cup biscuit mix
2/3 cups milk
8 oz. package cheese sticks
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
1 (15 oz.) can Stokes Green Chile Sauce Southwestern, heated

1. Preheat oven to 450.
2. Stir biscuit mix with milk and beat with a spoon for 30 seconds.
3. Place dough on a flat surface sprinkled with additional biscuit mix.
4. Shape into a ball and knead 10 times.
5. Roll dough to 1/4 inch thick.
6. Cut 6 inch x 2 inch rectangles.
7. Roll each piece of dough around one piece of cheese and pinch ends tight.
8. Place seam side down on and ungreased baking sheet.
9. Bake 8-10 minutes.
10. Mix butter with garlic powder and cumin, brush mixture on the cheese sticks when they come out of the oven.
11. Serve along side Stokes Green Chile Sauce Southwestern for dipping.

Mexican Potato Skins
Serves 8

4 large baking potatoes
Vegetable oil for frying
2 cups cheddar cheese, shredded
1 (15 oz.) can Stokes Green Chile Sauce with Pork
1 cup sour cream
Fresh cilantro sprigs

Scrub potatoes and prick each potato several times with a fork. Bake at 400 for 1 hour or until potatoes are done.
Allow potatoes to cool to the touch. Cut potatoes in half lengthwise and carefully scoop out pulp leaving about 1/4-inch-thick shells.
Reserve potato pulp for another use.
Pour oil to depth of 2-3 inches in a heavy pan. Fry shells in hot oil (375) for 1 to 2 minutes or until browned. Invert and drain on a paper towel.
Heat Stokes Green Chile Sauce with Pork in microwave until warm.
Place shells, skin side down, on an ungreased baking sheet. Spoon a desired amount of Stokes Green Chile Sauce with Pork into each shell; sprinkle evenly with cheese. Broil 5 1/2 inches from heat for 2 to 3 minutes or until cheese melts.
Garnish with sour cream and cilantro sprigs.

Tortilla Roll Ups

12 (14 oz.) pack flour tortillas
8 oz. cream cheese, softened
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
12 oz. sharp cheddar cheese, grated

Mix together cream cheese, Stokes Green Chile Sauce Pork Ranchero and cheddar cheese.
Spread 1/4" thick on each tortilla and roll up.
Chill covered in plastic wrap at least two hours or overnight.
Cut into 1/2" slices and serve with your favorite salsa.

Hot Stokes Dip

2 (8 oz.) packages cream cheese, softened
2 (15 oz.) cans Stokes Red Chile Sauce with Pork
1 (6 oz.) can sliced black olives, drained
2 cups grated cheddar cheese
2-3 green onions, sliced
Corn tortilla chips for dipping

Preheat oven to 350º.
Spread cream cheese on the bottom of a medium baking dish.
Pour on the Stokes Red Chile Sauce with Pork.
Spread a layer of olives on the Chile sauce and top with cheddar cheese.
Bake uncovered for 30 minutes or bubbly.
Garnish with sliced green onions and serve with corn chips.

Mexican Dip

1 pound ground beef
1 (15 oz.) can Stokes Red Chile Sauce Vegetarian
1 (10.75 oz.) can condensed cream of mushroom soup
2 pounds processed cheese, cubed
Corn tortilla chips for dipping

1. Brown ground beef in a heavy deep skillet.
2. Drain ground beef and place in a slow cooker or crock pot.
3. Pour on the Stokes Red Chile Sauce Vegetarian.
4. Add soup and cheese.
5. Cook on high until cheese is melted. Stir frequently.
6. Serve with corn chips.

Cowboy Dip

12 Ellis Beef Tamales, drained, unwrapped and smashed
1 (15 oz.) can Stokes Red Chile Sauce with Pork
1 (14.5 oz.) can diced tomatoes with green chilies
1 pound processed cheese, cubed
Corn tortilla chips for dipping

1. Place tamales, Stokes Red Chile Sauce with Pork, diced tomatoes and cheese into a slow cooker or crock pot.
2. Cook on high until cheese is melted. Stir frequently.
3. Serve with corn chips.

Southwestern Nacho Mini Cups
24 servings

1 (8 oz.) can refrigerated crescent dinner rolls
½ pound lean ground beef
½ can (15 oz.) Stokes Red Chile Sauce Southwestern
¼ cup finely chopped red bell pepper
¼ cup diced green chiles
½ cup shredded Mexican cheese blend
Guacamole, if desired
Sliced ripe olives, if desired

Heat oven to 350°. Unroll dough and separate into four rectangles; firmly press perforations to seal. Cut each rectangle into six squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much)
Brown ground beef in a medium skillet. When fully cooked; drain. Add Stokes Red Chile Sauce Southwestern and cook two to five minutes.
Spoon about one teaspoon of meat mixture into each cup. Top with ½ teaspoon chiles, ½ teaspoon bell peppers and about 1 teaspoon cheese.
Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on wire rack for 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

Nachos
Serves 6

1 large bag of corn tortilla chips
1 (15 oz.) can Stokes Red Chile Sauce (Pork, Chicken, Southwestern or Vegetarian)
1 pound cooked meat or a meat alternative (ground beef, turkey, chicken or pork; shredded beef, turkey, chicken or pork; refried beans, crumbled hard tofu or a frozen crumbled meat alternative)
2 cups shredded Mexican cheese blend
1 cup cooked black beans, drained
1 cup diced tomatoes
Sliced black olives
Sour cream
Salsa

Heat Stokes Red Chile Sauce in a large sauce pan.
Add meat or meat alternative. Stir and simmer for 2 minutes.
Place corn tortilla chips on a large round baking tray. Top with chile mixture, black beans and then top with cheese.
Place in the oven under the broiler for 4-5 minutes until cheese is bubbly.
Remove from the oven and top with tomatoes, olives and sour cream if desired. Serve with salsa.

Stokes Layered Dip

1 (16 oz.) can Ellis Refried Beans
1/2 (15 oz.) can Stokes Red Chile Sauce with Chicken
1 (8 oz.) package cream cheese, softened
1 cup sour cream
12 oz. prepared guacamole (optional)
3 Roma tomatoes, diced
1 bunch sliced green onion tops (about ½ cup)
1 ½ cups grated Mexican cheese blend
Sliced black olives (optional)
Corn tortilla chips for dipping

In a medium bowl mix the Ellis Refried Beans and Stokes Red Chile Sauce with Chicken together. Spread mixture in a serving container.
Mix cream cheese and sour cream together then spread on top of refried bean mixture.
Top in order with guacamole, diced tomatoes, green onion tops and grated cheese. Garnish with black olives.
Cover and refrigerate overnight.
Serve with corn tortilla chips.

Soups

Quick and Easy Green Chile Soup
Serves 4

1 (10 ½ oz.) can cream of chicken soup
1 can of milk
1 (15 oz.) can Stokes Green Chile Sauce with Chicken

Combine all ingredients in a large sauce pan.
Heat and serve.

Southwestern Rice Soup
Serves 6

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup dry white rice
3 cups chicken broth
1 (15 oz.) cans Stokes Green Chile Sauce Southwestern
2 cups celery, chopped
2 cups carrots, thinly sliced
3 (15 oz.) cans tomatoes, pureed
2 tablespoons paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder

Heat oil in a large saucepan and sauté onion, garlic and rice until onion is soft.
Add broth, celery, carrots and 1 tablespoon paprika. Bring to a boil for 25 minutes.
Add remaining ingredients and simmer 15 minutes or until rice is tender.

Old Southwest Cheese Soup
Serves 6

2 (15 oz.) cans Stokes Green Chile Sauce with Chicken
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
1 (7 oz.) can diced green chiles
1 (15 oz.) can chicken broth
1 pound processed American cheese
2 teaspoons cumin

In a large stock pot, add Stokes Green Chile Sauce with Chicken, Stokes Green Chile Sauce Pork Ranchero, diced green chiles, and chicken broth.
Heat over low heat until warm throughout (about 15 minutes).
Cube cheese and add, continually stirring to avoid sticking.
Add cumin and simmer on low for 15 minutes.
Serve with tortilla chips.

Mexican Bean Soup
Serves 6

1 (15 oz.) can Stokes Green Chile Sauce with Pork
1 (15 oz.) can chicken broth
1 (15 oz.) can kidney beans
1 (15 oz.) can black beans
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
1 cup ham, diced

Combine all ingredients and simmer for 30 minutes.
Add chopped jalapenos for extra spice if desired.

Green Chile Potato Soup
Serves 8

7 cups potatoes, peeled and diced
5 cups water
2 cups onion, diced
1/2 cup celery, diced
1/4 cup butter
4 teaspoon chicken bouillon granules
1 (15 oz.) can Stokes Green Chile Sauce with Chicken
8 oz. sharp white cheddar cheese, shredded
Salt and pepper to taste

Combine all ingredients except cheese in a slow cooker.
Cover and cook on High 7-8 hours, or until vegetables are tender.
Stir in cheese 30 minutes before serving.
Season with salt and pepper.

Absent Cook Stew
Serves 6

2 pounds stewing beef, cubed
3 carrots sliced
1 onion, chopped
3 large potatoes, cubed
3 stalks celery, sliced
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
1 (14 oz.) can diced tomatoes
2 tablespoons cider vinegar
Black pepper to taste

Combine all ingredients in slow cooker.
Cover and cook on Low 10-12 hours.
Serve with green salad and warm flour tortillas

Creamy Corn Soup
Serves 6

1 onion, chopped
3 cups fresh corn kernels
3 cups chicken broth
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream

Place onion, corn and 1 cup of chicken broth into a food processor and process until smooth.
Pour mixture into a medium saucepan with one can of Stokes Green Chile Sauce Southwestern and remaining 2 cups broth.
Heat to a medium boil.
Slowly add cream and heat through for 5 minutes. Do not boil once cream is added.

Mexican Onion Soup
Serves 6

3 large onions, thinly sliced
2 garlic cloves, minced
1/4 cup butter
2 cups beef broth
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
1 cup Monterey Jack cheese, shredded

Melt butter and add the onion and cook for 20 minutes or until lightly browned. Stir in the minced garlic and sauté lightly.
Stir in the beef broth and the Stokes Green Chile Sauce Pork Ranchero and bring to a boil.
Cover and simmer for 20 minutes.
Serve and top each bowl with cheese.

Stokes Pork Pasole
Serves 6

2 medium onions
2 pound pork roast
2 cloves garlic, minced
2 jalapeno chile peppers, seeded and sliced
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
1 pounds frozen hominy
1 tablespoons sugar
1 tablespoons salt
1 teaspoon pepper
2 teaspoons fresh lemon juice

In a large stew pot place pork roast, onion, garlic, jalapeno, Stokes Green Chile Sauce Pork Ranchero, hominy, sugar, salt, and pepper.
Cover with water, bring to a boil and simmer about 3-4 hours or until pork is tender.
Shred pork and add lemon juice just before serving. Garnish with sliced jalapeno pepper and fresh chopped cilantro.

Black Bean Soup
Serves 6

1 pound dry black beans
2 jalapeno chili peppers, seeded and diced
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
4 cups chicken broth

Cover beans and soak overnight.
The following morning rinse and drain beans.
Add to a slow cooker with remaining ingredients.
Cook on high for 4 hours then on low for 2 hours.

Hamburger Soup
Serves 4

1 pound ground beef chuck
1 onion, chopped
1 (15 oz.) can tomatoes
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
2 (15 oz.) cans cream style corn
1 (15 oz.) can sliced carrots
2 (15 oz.) cans mixed vegetables
1 teaspoon garlic powder

Sauté onion and ground beef chuck until no longer pink and onion tender.
Place all ingredients in a large pot.
Simmer for 45 minutes.

Stokes Green Chile Stew
Serves 4

2 (15 oz.) cans Stokes Green Chile Sauce with Pork
1 (10 oz.) can diced tomatoes with green chilies
1 large russet potato, cubed
1/2 teaspoon salt

Add potato cubes to a medium sauce pan, cover with water and add salt. Bring potato and water to a boil and cook until fork tender. About 10-15 minutes.
Drain potato cubes when done.
Add Stokes Green Chile Sauce with Pork, diced tomatoes and cooked potatoes to a large sauce pan and heat through.
Serve

Three Bean Vegetarian Chili
Serves 8

2 (15 oz.) cans Stokes Red Chile Sauce Vegetarian
1 cup bulgur wheat
1 cup boiling water
1 (15oz.) can pinto beans
1 (15oz.) can dark red kidney beans
1 (15oz.) can black beans
1 cup frozen corn
1 teaspoon seasoning salt
Bell peppers - red, green and yellow for garnish
Sour cream
Grated cheese

Add bulgur wheat to a medium bowl and pour on the hot water. Allow bulgur and water to sit for 15-30 minutes.
Add Stokes Red Chile Sauce Vegetarian, bulgur wheat, beans, salt and corn to a large soup pot.
Stir over medium heat until mixture begins to boil.
Serve into bowls and garnish with bell peppers, sour cream and grated cheese if desired.

Santa Fe Soup
Serves 4-6

1 (15 oz.) can of Stokes Red Chile Sauce Southwestern
1 (14.5 oz.) can diced tomatoes in juice
1 (10 oz.) can diced tomatoes with green chilies
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can chili beans, undrained
Sour cream
Chopped fresh cilantro

In a large cooking pot add all the ingredients.
Heat to a boil. Simmer for 3 minutes.
Top with sour cream and cilantro if desired

Chicken Tortilla Soup
Serves 4

1 (15 oz) cans Stokes Red Chile Sauce Southwestern
2 cups chicken broth
½ cup whole corn kernels
½ cup black beans, drained
2 tablespoons chopped fresh cilantro
1 boneless chicken breast half cooked and cut into bite-sized pieces
Crushed tortilla chips
Sliced avocado
Shredded Monterey Jack cheese
Chopped green onion

In a medium stock pot, add Stokes Red Chile Sauce Southwestern and the chicken broth. Bring to a simmer.
Add chicken, beans, corn and cilantro. Simmer for 5 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Quick Recipes

Stokes Green Chile Quiche
Serves 4-6

1 (8 oz.) package refrigerated crescent dinner rolls
1 (15 oz.) can Stokes Green Chile Sauce with Pork
1 cup Monterey Jack cheese, cubed
3 large eggs, beaten
3 tablespoons milk
1/2 teaspoon parsley, chopped
Dash of bottled hot pepper sauce
Jalapeno pepper, chopped

Preheat oven to 325°.
Separate crescent rolls into 8 triangles.
Place in ungreased 9 inch pie plate, pressing pieces together to form a crust on bottom and up sides of pie pan.
Cover bottom of crust with Stokes Green Chile Sauce with Pork.
Place cheese on top.
Mix eggs, milk, parsley, hot pepper sauce and desired amount of jalapeno pepper, pour over cheese.
Bake 40-45 minutes, or until edges are golden brown.

Huevos Rancheros
Serves 2

2 large flour tortillas, warmed
4 fried eggs
1/2 cup grated cheddar cheese
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero

Place Stokes Green Chile Sauce Pork Ranchero in a microwave-safe bowl and heat on high for two minutes.
Place a warmed tortilla on plate and top with two fried eggs.
Smother with Stokes Green Chile Sauce Pork Ranchero and top with grated cheese.

The “Baddest” Burrito
Serves 1

1 large flour tortilla
1/4 cup cooked rice
1/4 cup shredded cheese
1 cup chicken, cooked and chopped
1/4 cup canned black beans, drained
1 (15 oz.) can Stokes Green Chile Sauce with Pork

Layer tortilla with rice, beans, chicken, and 1/3 cup Stokes Green Chile Sauce with Pork.
Fold and roll the tortilla.
Place the burrito and remaining sauce in a microwave-safe bowl and heat on high for 3 minutes.
Top with additional shredded cheese and serve.

Smokin’ Chicken Dinner
Serves 4

4 chicken breasts, skinless
2 teaspoons dry chicken seasoning
1 (15 oz.) can Stokes Green Chile Sauce with Chicken

Preheat grill to medium high.
Rub chicken with dry seasoning blend.
Cook chicken completely through.
Place Stokes Green Chile Sauce with Chicken in a microwave-safe bowl and heat on high for two minutes.
Pour sauce over chicken and serve.

Chicken Quesadilla
Serves 2

2 large flour tortilla
1 cup shredded cheese
1/2 cup chicken, cooked and chopped
1 Roma tomato, chopped
1 jalapeno pepper, seeded and diced
1 (15 oz.) can Stokes Green Chile Sauce with Chicken

Preheat large skillet to medium high.
Place one tortilla in skillet and cover evenly with cheese, chicken, tomato and jalapeno.
Top with second tortilla.
Flip quesadilla and cook until cheese is melted and quesadilla is heated through.
Cut into quarters.
Place Stokes Green Chile Sauce with Chicken in a microwave-safe bowl and heat on high for two minutes.
Pour sauce over quesadilla and serve.

Stokes Green Chile Quiche
Serves 4-6

1 (8 oz.) package refrigerated crescent dinner rolls
1 (15 oz.) can Stokes Green Chile Sauce with Pork
1 cup Monterey Jack cheese, cubed
3 large eggs, beaten
3 tablespoons milk
1/2 teaspoon parsley, chopped
Dash of bottled hot pepper sauce
Jalapeno pepper, chopped

Preheat oven to 325°.
Separate crescent rolls into 8 triangles.
Place in ungreased 9 inch pie plate, pressing pieces together to form a crust on bottom and up sides of pie pan.
Cover bottom of crust with Stokes Green Chile Sauce with Pork.
Place cheese on top.
Mix eggs, milk, parsley, hot pepper sauce and desired amount of jalapeno pepper, pour over cheese.
Bake 40-45 minutes, or until edges are golden brown.

Huevos Rancheros
Serves 2

2 large flour tortillas, warmed
4 fried eggs
1/2 cup grated cheddar cheese
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero

Place Stokes Green Chile Sauce Pork Ranchero in a microwave-safe bowl and heat on high for two minutes.
Place a warmed tortilla on plate and top with two fried eggs.
Smother with Stokes Green Chile Sauce Pork Ranchero and top with grated cheese.

Stokes Chile Relleno Casserole
Serves 8

1 (7 oz.) can whole green chilies
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
3 eggs
3 cups milk
1 cup biscuit mix
Seasoning salt to taste
1 (15 oz.) can Stokes Green Chile Sauce with Pork

Split chilies and dry on a paper towel.
Arrange chilies on the bottom of an 11 inch x 7 inch x 1-1/2 inch baking dish.
Top chilies with cheeses.
In a bowl, beat eggs; add milk and biscuit mix. Blend well.
Pour over cheeses and sprinkle with salt.
Bake at 325° for 50-55 minutes or until golden brown.
Cut in squares and top with heated Stokes Green Chile Sauce with Pork.

Stokes Chicken Hash
Serves 6

4 boneless, skinless chicken breasts halves
Garlic salt
Onion salt
5 tablespoons butter, divided
1 large onion, chopped
1 tablespoon fresh cilantro
1 tablespoon fresh chives, chopped
1/2 cup bread crumbs
2 teaspoons lemon rind, grated
1 (15 oz.) can Stokes Green Chile Sauce with Pork and Jalapenos

In a medium skillet add 1 tablespoon of butter and melt.
Sprinkle chicken breasts with garlic salt and onion salt to taste
Sauté chicken breasts until brown. Cover and cook slowly for approximately 30 minutes or until done.
Chop chicken coarsely and set aside.
Melt 2 tablespoons butter in a skillet and sauté onion.
Add chopped chicken, cilantro, chives, bread crumbs, lemon rind and Stokes Green Chile Sauce with Pork and Jalapenos
Melt remaining butter in a 12 inch skillet. Add the hash, flatten with a spatula and cook over medium low heat for 25 minutes or until underside is crisp and brown.

Green Chile Macaroni
Serves 6

16 oz. elbow macaroni
8 ounces ricotta cheese
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese, grated
1 jalapeno chile pepper, seeded and chopped
1/2 cup Stokes Green Chile Sauce with Pork
Garnish:
1 teaspoon crushed red pepper flakes
1/4 cup cilantro, chopped

Boil macaroni until al dente and set aside.
In a mixing bowl, beat the ricotta cheese, cream and garlic together.
Transfer the ricotta-cream mixture to a large skillet.
Over medium heat the ricotta - cream mixture, stir in the Parmesan cheese, mozzarella cheese, jalapeno, and Stokes Green Chile Sauce with Pork.
Add the cooked macaroni and stir.
Adjust the seasoning with salt and pepper.
Garnish as desired with red pepper flakes and cilantro.

Green Chile Sopes with Lettuce Topping
Serves 4

Topping
2 cups shredded iceberg lettuce
1/2 cup thinly sliced green onion
1/4 cup thinly sliced radishes
2 tablespoons minced fresh cilantro
2 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon dried oregano

Beans
1 (15 oz.) can pinto beans, heated then drained

Green Chile Sauce with Pork
1 (15 oz.) can Stokes Green Chile Sauce with Pork, heated

Cheese
1 cup shredded queso chihuahua cheese

Sopes
2 cups masa harina
1 1/4 cups water
1/2 teaspoon salt
2 tablespoons peanut oil, divided
Cooking Spray

Prepare topping, combine lettuce and remaining ingredients. Toss, cover and chill until needed.
Prepare sopes, combine masa harina, water, and 1/2 teaspoon salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick-patty.
Heat a large skillet over medium heat. Add 1 tablespoon oil. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes.

Mexican Pizza
Makes 2 - 14-inch pizzas

Each pizza may be served using 12-14" Ready-To-Serve Pizza Crust or make your own.

Crust
2 packages dry yeast
1 1/4 cups warm water (105-115°)
1 teaspoon honey
1/4 cup vegetable oil
1 teaspoon salt
2 1/2 cups unbleached flour
1 cup whole wheat flour

Dissolve yeast in water, add honey.
Combine oil, salt and flours in a large bowl.
Add yeast mixture and stir hard to combine all ingredients.
Knead until smooth and satiny on a floured board.
Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk.
Punch down dough and knead again lightly.
Divide into 2 pieces, roll out dough and fit into 2 - 14-inch pizza pans or shape on baking sheets.

Pizza Toppings
1 (15 oz.) can Stokes Green Chile Sauce with Chicken
2 cups grilled chicken
2 cups sharp white cheddar cheese, shredded
1/2 cup frozen corn thawed
1/2 cup canned black beans, rinsed and drained
4 jalapeno chile peppers, seeded and sliced
4 Roma tomatoes, seeded and chopped
Sliced black olives
Chopped chives

Cover each pizza dough with 1/2 can of Stokes Green Chile Sauce with Chicken.
Spread one cup of shredded cheese on each pizza dough.
Spread one cup of sliced grilled chicken on each pizza dough.
Spread 1/4 cup of corn on each pizza dough.
Spread 1/4 cup of drained black beans on each pizza dough.
Spread sliced jalapeno chilies on each pizza dough.

Stokes Pizza
Makes 2 - 14-inch pizzas

Each pizza may be served using 12-14" Ready-To-Serve Pizza Crust or make your own.

Crust
2 packages dry yeast
2 cups warm water (105-115°)
2 teaspoons olive oil
1 teaspoon salt
5 - 7 cups unbleached flour

Dissolve yeast in water in a large bowl.
Add salt, olive oil, and flour gradually.
Knead until smooth and satiny on a floured board.
Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk.
Punch down dough and knead again lightly.
Divide into 2 pieces, roll out dough and fit into 2 - 14-inch pizza pans or shape on baking sheets.

Pizza Toppings
1 (15 oz.) can Stokes Green Chile Sauce with Pork
2 cups cooked pork sausage
2 cups sharp white cheddar cheese, shredded
4 jalapeno chile peppers, seeded and sliced
4 Roma tomatoes, sliced
Sliced black olives
Sliced green olives

Cover each pizza dough with 1/2 can of Stokes Green Chile Sauce with Pork.
Spread one cup of shredded cheese on each pizza dough.
Spread one cup of cooked pork sausage on each pizza dough.
Spread sliced jalapeno chilies on each pizza dough.
Spread sliced black olives on each pizza dough
Spread sliced tomatoes on each pizza dough.
Top each pizza with sliced green onions.
Bake at 450° for 15-20 minutes. To test for doneness, lift up a corner of the crust. It should be evenly browned on the bottom.

Stokes Style Fajitas
Serves 6

2 pounds skirt steak
1 sliced onion
2 sliced green peppers
3 jalapeno peppers, seeded and sliced
2 (15oz.) cans of Stokes Green Chile Sauce Southwestern

Preheat grill to medium high.
Grill steak to desired temperature and cut into strips.
Sauté vegetables in a skillet.
Place Stokes Green Chile Sauce Southwestern in a microwave-safe bowl and heat on high for three minutes.
Top steak with vegetables.
Pour sauce over steak and vegetables.
Garnish with folded tortillas and grated cheese.

Green Chile Burger
Serves 4

1 pound ground beef
1/2 cup grated cheddar cheese
1 (15 oz.) can Stokes Green Chile Sauce with Pork
4 hamburger buns

Preheat grill to medium high.
Divide and shape ground beef into 4 burgers.
Grill burgers to desired temperature.
Place Stokes Green Chile Sauce with Pork in a microwave-safe bowl and heat on high for two minutes.
Place each burger on a bun and top with Stokes Green Chile Sauce with Pork, cheese and bun top.

Mexican Steak
Serves 4

4 cube steaks
1 cup flour
Salt
Black pepper
1/4 cup vegetable oil
1 (15 oz.) can Stokes Green Chile Sauce with Pork

Preheat oil in a large non-stick skillet.
Place flour in a flat bowl and season with salt and pepper.
Dredge steaks in flour and fry in hot oil until desired temperature. Drain on paper towel.
Place Stokes Green Chile Sauce with Pork in a microwave-safe bowl and heat on high for two minutes.
Place steak on serving plate and top with Stokes Green Chile Sauce with Pork.

Southwestern Steak with Pinto Beans
Serves 4

1 pound flank steak
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
1 (6 oz.) container fat free plain yoghurt
1 (15 oz.) can pinto beans, drained

Place flank steak in a sealing plastic bag with yoghurt and1 cup of Stokes Green Chile Sauce Southwestern. Marinate in refrigerator 4-6 hours.
Reserve remaining Stokes Green Chile Sauce Southwestern in a plastic container in the refrigerator
Heat grill and cook steak to desired doneness about 5 minutes per side.
While steak is grilling, heat remaining Stokes Green Chile Sauce Southwestern and pinto beans in a sauce pan.
Serve by placing beans on individual plates and topping with thinly sliced steak.

This dish is great served with your favorite corn bread!

Ranchero Tamale Pie
Serves 6

1 onion, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 pound ground beef round
1/4 pound ground pork
1 (15 oz.) can diced tomatoes
1 (15oz.) can Stokes Green Chile Sauce Pork Ranchero
1/2 cup sliced black olives
1 1/2 teaspoon salt (divided)
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup cheddar cheese, grated
1 cup plus 2 tablespoons corn meal (divided)
1 teaspoon chili powder
3 cups boiling water

Sauté onion and garlic in oil until lightly browned.
Add beef and pork, cook until brown.
Add tomatoes and Stokes Green Chile Sauce Pork Ranchero, olives, 1/2 teaspoon salt, pepper and cayenne pepper.
Cover and cook slowly for one hour.
Add cheese and 2 tablespoons of corn meal. Cook until cheese melts. (Should be the consistency of hash.)
In a separate pan boil the 3 cups of water.
Gradually add 1 cup of corn meal and 1 teaspoon salt to boiling water. Stir until thick and bubbly, about 5 minutes.
Pour cornmeal mixture into a greased 2 1/2 quart casserole.
Top with meat mixture and bake at 375° for 20 minutes.

Crispy Baked Shrimp with Green Chile Sauce Southwestern
Serves 6

1/2 cup all-purpose flour
3/4 cup buttermilk
1 large egg
1 ( 5.5 oz.) bag baked potato chips
1 1/2 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (15 oz.) can Stokes Green Chile Sauce Southwestern, heated

Preheat oven to 400°.
Place flour in a shallow dish.
Whisk the buttermilk and egg together in a medium bowl.
Place potato chips in a food processor; process until finely ground and place in a shallow dish.
Sprinkle shrimp evenly with salt and pepper. Working with 1 shrimp at a time, dredge shrimp in flour; dip into buttermilk and egg mixture. Dredge shrimp in potato chip crumbs, shaking off excess.
Place shrimp on a baking sheet coated with cooking spray. Lightly spray top of shrimp with cooking spray. Repeat the procedure with the remaining shrimp.
Bake at 400° for 10 minutes or until done.
Serve topped with heated Stokes Southwestern Green Chile Sauce.

Chicken Enchilada Noodle Bowl
Serves 6-8

1 (12 oz.) package extra wide egg noodles
1 (15 oz.) can Stokes Red Chile Sauce with Chicken
? cup sour cream, plus more for garnish
Fresh cilantro, chopped

Cook noodles per package directions.
While noodles are cooking, heat Stokes Red Chile Sauce with Chicken in a microwave safe bowl for 2-3 minutes. Remove from microwave and stir in sour cream.
Drain noodles and add chile sauce and sour cream mixture.
Serve in a bowl and garnish with a dollop of sour cream and fresh cilantro.

Stokes Pizza
Serves 6-8

¾ pound ground beef
1 (15 oz.) can Stokes Red Chile Sauce Vegetarian
1 (10 oz.) package refrigerated reduced fat crescent rolls
1 cup shredded Mexican blend cheese
Green onions, sliced

1. Preheat per crescent roll package directions. Pat dough into a 10” pizza pan making a ¼ inch rim. Bake as directed on package or until golden.
2. Meanwhile, brown ground beef in a large skillet. Drain
3. Add Stokes Red Chile Sauce Vegetarian. Heat to a boil. Reduce heat and simmer uncovered 2-3 minutes.
4. Spoon beef mixture onto the baked crust and top with cheese and green onions.
5. Cut individual pieces of pizza.

Arroz con Pollo (Chicken with Rice)
Serves 4-6

2 cooked chicken breasts, cubed
1 (15 oz.) can Stokes Red Chile Sauce Southwestern
2 cups cooked long grain white rice
½ cup frozen green peas
½ cup shredded Mexican blend cheese
Black olives, sliced
Sour cream

1. Preheat oven to 350º F.
2. In a large bowl mix chicken, Stokes Red Chile Sauce Southwestern, rice and peas.
2. Place chicken mixture into a greased casserole dish and top with cheese.
3. Pour on the Stokes Red Chile Sauce Vegetarian.
4. Bake 25-30 minutes
5. Top each serving with a dollop of sour cream and black olives.

Chicken Mole
Serves 4

4 half boneless, skinless chicken breasts, grilled
1 (15 oz.) can Stokes Red Chile Sauce Southwestern
1 tablespoon baking cocoa powder
1 tablespoon creamy peanut butter
Chopped fresh parsley

While chicken is grilling, add Stokes Red Chile Sauce Southwestern to a small saucepan and slowly stir in the cocoa powder and peanut butter. Bring sauce to a simmer and cook for 5 minutes stirring constantly.
Plate cooked chicken and top with mole sauce and sprinkle with chopped parsley.
Serve with mashed potatoes or cooked rice.

Stokes Cheese Enchiladas
Serves 4

2 (15 oz.) cans of Stokes Red Chile Sauce with Pork
1 onion, minced
3 cups shredded Mexican cheese blend
12 corn tortillas, warmed
Sour cream
Sliced black olives

Mix 1 (15 oz.) can Stokes Red Chile Sauce with Pork, 2 cups cheese and onion.
Fill tortillas with large spoonful of chile mixture, roll and place in baking dish.
Pour on second can of Stokes Red Chile Sauce with Pork and top with remaining cheese, bake in 350-degree oven for 20 minutes. Serve with sour cream and black olives.

Stokes Cheese Enchiladas (Vegetarian)
Serves 6

1 tablespoon vegetable oil
2 (15 oz.) cans Stokes Red Chile Sauce Vegetarian
12 corn tortillas
1 pound cheddar cheese, grated; 1/2 cup reserved for topping
1 onion, chopped

Heat oil in skillet and add Stokes Red Chile Sauce Vegetarian. Simmer stirring occasionally, until hot.
Keep sauce hot but not boiling and dip each tortilla into sauce for several seconds to soften. Remove from sauce and spread part of cheese and onion evenly down the center. Roll up tortilla and place seam-side down in a greased shallow baking dish. Repeat with remaining tortillas.
Top all the enchiladas with remaining sauce, cheese and onion. Cover with aluminum foil and bake until cheese is bubbling, about 20 minutes.

Chicken Colorado
Serves 4-6

1 (15 oz.) can of Stokes Red Chile Sauce with Chicken
2 roasted chicken breasts, shredded or chopped
1/2 onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/2 cup chicken broth
Steamed rice or flour tortillas

Preheat skillet. Sauté onion. Sauté bell peppers. Add chicken, 1 (15 oz.) can Stokes Red Chile Sauce with Chicken and chicken broth.
Heat to a boil, reduce heat and simmer uncovered for 5 minutes.
Serve over steamed rice or with warm flour tortillas.

Vegetarian Tostadas
Serves 4-6

1 (15 oz.) can of Stokes Red Chile Sauce Vegetarian
1 (12 oz.) package frozen recipe ready veggie crumbles
6-8 tostada shells
Shredded cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Diced tomato

In a medium sauce pan add Stokes Red Chile Sauce Vegetarian and the recipe ready veggie crumbles. Heat on medium heat until bubbly.
Add a large spoonful of vegetarian chile mixture to each tostada shell.
Top with cheese, sour cream, guacamole, salsa, shredded lettuce and diced tomato.

Stokes Mac and Cheese Dinner
Serves 6

1 package macaroni and cheese dinner mix
1 pound ground turkey
1 (15 oz. can) Stokes Red Chile Sauce with Chicken
Fresh chopped parsley

Brown ground turkey in a large skillet. Drain
Add Stokes Red Chile Sauce with Chicken and simmer 2- minutes.
Meanwhile cook the macaroni and cheese per package directions.
Add macaroni and cheese to turkey mixture and serve topped with parsley.

Stokes Spaghetti
Serves 6

2 (15 oz.) cans Stokes Red Chile Sauce with Pork
1 (16 oz.) package spaghetti pasta
1 pound chorizo sausage, casings removed
1 cup frozen corn kernels
3 tablespoons fresh cilantro, chopped
Shredded Mexican cheese blend

Cook pasta according to package directions.
Meanwhile, in a large saucepan brown chorizo sausage and drain well.
Add Stokes Red Chile Sauce with Pork and corn kernels. Simmer for 2-3 minutes.
Once pasta is cooked, drain and top with sauce, fresh cilantro and sprinkle with cheese.

Steak Ranchero
Serves 4

2 lbs. skirt steak
1 onion, sliced
1 green bell pepper, sliced
1 (15 oz.) can Stokes Red Chile Sauce

Grill steak to desired temperature and cut into strips.
Sauté onion and bell pepper in a heavy skillet.
Heat Stokes Red Chile Sauce in a microwave-safe bowl on high for two minutes.
Top steak strips with vegetables then pour on the Stokes!
Serve with tortillas and warm chili beans.

Stokes Taco and Tostada Possibilities
Serves 8

8 taco or tostada shells
1 (15 oz.) can Stokes Red Chile Sauce (Pork, Chicken, Southwestern or Vegetarian)
1 pound cooked meat or a meat alternative (ground beef, turkey, chicken or pork; shredded beef, turkey, chicken or pork; refried beans, crumbled hard tofu or a frozen crumbled meat alternative)
2 cups shredded Mexican cheese blend
2-3 cups shredded lettuce
1 cup diced tomatoes
Salsa
Sour cream

Heat shells per package direction.
Heat Stokes Red Chile Sauce in a large sauce pan.
Add meat or meat alternative. Stir and simmer for 2 minutes.
Assemble tacos or tostadas by adding a large spoonful of chile mixture, top with cheese, lettuce, tomato, salsa and sour cream.

Shrimp with Red Rice
Serves 4

2 tablespoons vegetable oil
2 cups medium grain white rice (uncooked)
1 small onion, chopped
1 (15 oz.) can Stokes Red Chile Sauce Vegetarian
1 ½ cups chicken broth
1 pound medium shrimp
4 slices bacon, cooked and crumbled

Heat oil in a medium skillet; cook rice and onion until golden brown.
Add chicken broth and Stokes Red Chile Sauce Vegetarian; stir and cover; cook over low heat for 20 minutes or until rice is tender and most of liquid is absorbed.
Place shrimp on rice; cover.
Cook over low heat 4 to 6 minutes or until shrimp is fully cooked. Season with salt and pepper.
Serve and top with crumbled bacon

Baked Beef and Bean Chimichangas Smothered with Red Chile Sauce
Serves 8

1 pound lean ground beef (3/4 lb. cooked shredded beef may be used)
2 (15 oz) cans Stokes Red Chile Sauce with Pork
1 (16 oz.) can refried beans
8 (12 inch) flour tortillas
1 (16 oz.) package shredded Monterey Jack cheese
2 tablespoon melted butter
8 cups shredded iceberg lettuce
2 medium tomatoes, diced

Preheat oven to 350°.
Brown beef and drain. Add one can of Stokes Red Chile Sauce with Pork and simmer two to five minutes.
Spread a layer of beans on each tortilla. Spoon on beef mixture and top with cheese.
Fold and roll each tortilla and place on a baking sheet seam side down. Brush each chimichanga with melted butter.
Bake 30-35 minutes. While the chimichangas are baking heat the second can of Stokes Red Chile Sauce with Pork in a microwave-safe dish in the microwave for two minutes.
Serve by plating each chimichanga, topping with Stokes Red Chile Sauce with Pork, lettuce and tomatoes.

Red Chile Burger
Serves 4

1 pound lean ground beef
1 (15 oz.) can Stokes Red Chile Sauce with Pork
4 slices cheddar cheese, if desired
4 (6 inch) flour tortillas
Garnish – shredded lettuce, chopped onion, diced tomatoes, guacamole, sour cream

Preheat grill or broiler.
Shape ground beef into four patties. Grill or broil 4-5 minutes per side or until cooked through.
While burgers are cooking, heat Stokes Red Chile Sauce with Pork in a microwave-safe dish in the microwave for two minutes.
Place each burger on a warmed tortilla, top with Stokes Red Chile Sauce with Pork and garnish as desired.

Baked Potato Ole
Serves 2

2 large baking potatoes, baked
1 (15 oz.) can Stokes Red Chile Sauce with Pork
2 green onions, sliced
1 cup shredded cheddar cheese
Sour Cream

Scoop out half of each baked potato.
Fill with Stokes Red Chile Sauce, grated cheese and chopped green onion.
Top with a spoonful of sour cream and serve.
Potato skins can also be prepared in this manner.

Tamale Pie
Serves 8

1 pound lean ground beef
1 (15 oz.) can Stokes Red Chile Sauce with Pork
1 (15 oz.) can whole kernel corn
1 (18 oz.) package Mexican corn bread mix ( 2-8.5 oz. packages corn muffin mix may be substituted)

1. Brown ground beef and drain.
2. Add Stokes Red Chile Sauce with Pork and corn. Simmer mixture for two minutes.
2. Prepare corn bread mix as directed.
3. Spread meat mixture in a 9” x 12” baking dish.
4. Pour over corn bread mixture.
5. Bake at 350°. for 30 minutes or until corn bread is done.

Sopa Seca (Mexican Noodle Casserole)
Serves 4

¼ cup extra-virgin olive oil
12 ounces fideos (bundled vermicelli)
1 (15 oz.) can Stokes Red Chile Sauce Vegetarian
1 bay leaf
2 cups chicken broth
½ teaspoon salt
1 cup cheddar cheese, grated
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat oven to 375°.
Brush a 9 inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat.
Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add Stokes Red Chile Sauce Vegetarian, chicken broth and bay leaf to the same skillet. Bring mixture to a boil and add the fideo bundles.
Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
Remove the bay leaf.
Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
Bake until the cheese melts and the casserole is hot throughout, about 20 minutes.
If desired, serve with some crema drizzled over the top.

Beef Burrito Casserole
Serves 6

1 cup all purpose baking mix (biscuit mix)
1 (16 oz.) can refried beans
¼ cup cold water
1 pound lean ground beef
1 (15 oz) cans Stokes Red Chile Sauce with Pork
1 ½ cups shredded cheddar cheese
Sliced green onions
Sour cream

Preheat oven to 350°.
Mix together the first three ingredients and place in the bottom of a greased 9” x 13” baking dish.
Brown beef and drain.
Top refried bean mixture with cooked beef then Stokes Red Chile Sauce with Pork and cheese.
Baked for 30 minutes.
Top with sliced green onions and sour cream if desired.

Slow Cook Recipes

Black Bean Soup
Serves 6

1 pound dry black beans
2 jalapeno chili peppers, seeded and diced
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
4 cups chicken broth

Cover beans and soak overnight.
The following morning rinse and drain beans.
Add to a slow cooker with remaining ingredients.
Cook on high for 4 hours then on low for 2 hours.

Stokes Pork Pasole
Serves 6

2 medium onions
2 pound pork roast
2 cloves garlic, minced
2 jalapeno chile peppers, seeded and sliced
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero
1 pounds frozen hominy
1 tablespoons sugar
1 tablespoons salt
1 teaspoon pepper
2 teaspoons fresh lemon juice

In a large stew pot place pork roast, onion, garlic, jalapeno, Stokes Green Chile Sauce Pork Ranchero, hominy, sugar, salt, and pepper.
Cover with water, bring to a boil and simmer about 3-4 hours or until pork is tender.
Shred pork and add lemon juice just before serving. Garnish with sliced jalapeno pepper and fresh chopped cilantro.

Absent Cook Stew
Serves 6

2 pounds stewing beef, cubed
3 carrots sliced
1 onion, chopped
3 large potatoes, cubed
3 stalks celery, sliced
1 (15 oz.) can Stokes Green Chile Sauce Southwestern
1 (14 oz.) can diced tomatoes
2 tablespoons cider vinegar
Black pepper to taste

Combine all ingredients in slow cooker.
Cover and cook on Low 10-12 hours.
Serve with green salad and warm flour tortillas.

Green Chile Potato Soup
Serves 8

7 cups potatoes, peeled and diced
5 cups water
2 cups onion, diced
1/2 cup celery, diced
1/4 cup butter
4 teaspoon chicken bouillon granules
1 (15 oz.) can Stokes Green Chile Sauce with Chicken
8 oz. sharp white cheddar cheese, shredded
Salt and pepper to taste

Combine all ingredients except cheese in a slow cooker.
Cover and cook on High 7-8 hours, or until vegetables are tender.
Stir in cheese 30 minutes before serving.
Season with salt and pepper.

Stuffed Chicken Breast Ranchero
Serves 4

4 boneless, skinned chicken breast halves, pounded thin
3 oz. cream cheese, softened
3/4 cup Monterey Jack cheese, shredded
4 oz. diced green chiles
Salt and pepper to taste
1 (15 oz.) can Stokes Green Chile Sauce Pork Ranchero

Combine cream cheese, shredded cheese, green chiles , salt and pepper.
Place a generous dollop on each flattened chicken breast and then roll up.
Place rolled chicken breasts in a greased slow cooker.
Top chicken with any remaining cheese mixture and Stokes Green Chile Sauce Pork Ranchero.
Cover and cook on low for 6-7 hours.

Country Ribs a la Stokes
Serves 4

4 pounds country-style pork ribs
4 baking potatoes, thinly sliced
1/2 teaspoon garlic powder
Salt and pepper
1 (15 oz.) can Stokes Green Chile Sauce with Pork

Place ribs in a large roasting pan.
Bake at 350° for 45 minutes. Remove ribs from pan and pour off excess fat.
Add potatoes to bottom of the pan. Sprinkle with salt and pepper.
Place ribs on top of potatoes.
Sprinkle with salt, pepper and garlic powder.
Bake covered, at 325° for 2 hours.
Remove from oven and spread Stokes Green Chile Sauce with Pork over ribs.
Cover and continue baking for 30 minutes.
Uncover and bake an additional 15 minutes.
Drain excess fat before serving.
This recipe can be doubled or tripled, depending on the number of people being served.

Pork Picadillo
Serves 4

1 - 1 1/2 pound pork roast
1 onion, thinly sliced
2 garlic cloves, minced
2 jalapeno chile peppers, seeded and sliced
1 cup frozen peas
1 cup carrots, thinly sliced
1 bay leaf
1/2 cup vegetable oil
1 (15 oz.) can Stokes Green Chile Sauce with Pork and Jalapeno
1 teaspoon salt
1/2 teaspoon black pepper

Place pork in a stew pot and add water to cover. Bring to a boil and simmer 1-3 hours. Shred pork when tender.
Once pork is cooked and shredded, add oil to a large skillet add vegetables and sauté for 5 minutes.
Add bay leaf, Stokes Green Chile Sauce with Pork Jalapenos, salt, pepper and shredded pork.
Simmer until thick and serve on white rice or as filling for tacos or enchiladas.

Cabbage Tamales
Serves 6-8

1 head fresh green cabbage
1 pound lean ground beef
1 pound lean ground sausage
1 (15 oz.) can Stokes Green Chile Pork Ranchero Sauce
1 cup dry long grain rice
2 teaspoons chili powder
1/2 teaspoon salt

Preheat oven to 300°.
Remove cabbage core, gently separate leaves and place in a pan of very warm water.
Combine beef, sausage, 1 cup of Stokes Green Chile Pork Ranchero Sauce, rice and chili powder and salt.
Mix well with hands.
Remove cabbage leaves from water and pat dry.
Place 2 tablespoons of meat mixture into each cabbage leaf and roll, folding in the ends as you roll.
Place rolls in a 9" x 13"greased baking dish, top with remaining Stokes Green Chile Pork Ranchero Sauce, and cover with foil and bake 1 1/2 hours.

Slow Cooker Chicken Casserole
Serves 6-8

1 to 1 1/2 pounds diced cooked chicken
12 corn tortillas, quartered
2 (15 oz.) cans Stokes Red Chile Sauce with Chicken
1 (10.5 oz.) can condensed cream of mushroom soup
1 (10.5 oz.) can condensed cream of chicken soup
4 cup shredded Mexican cheese blend

Mix the Stokes Red Chile Sauce with Chicken, cream of mushroom soup, cream of chicken soup and 3 ¼ cups of cheese.
Spray slow cooker interior with cooking spray.
Layer one fourth of the tortilla quarters on the bottom of the cooker. Top with one third of the chicken and one third of the chile and soup mixture. Finish with the remaining tortilla quarters and then cheese.
Cook on low for 4-5 hours. This recipe does best when cooked on low.

This is a great potluck dish!