Create red_chile_enchiladas.md

green_chile_stew.md

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+## green chile stew
+
+### ingredients
+
+* 2 cups green chile, chopped
+* 5 good-sized potatoes, peeled and diced
+* 1 lb pork shoulder, cubed
+* 1/2 lb bacon, chopped
+* 4-6 cloves garlic, finely chopped
+* one medium onion, chopped (optional)
+* 1/4-1/2 tsp Mexican oregano (add more if your chile is hotter, less if it's mild)
+* salt to taste
+* 1 qt stock, pork or chicken
+
+### directions
+Reserve 2 potatoes. Combine all remaining ingredients in a large pot, add about 2 quarts water. Boil on medium heat, stirring occasionally. Add water if it boils down too much. Boil for about 2 hours, at which point the potatoes should have more or less dissolved. If they're not dissolving, you probably didn't chop them small enough. Fry the remaining potatoes, then add to pot, continue to cook until they're soft enough. Add salt to taste.
+Serve with fresh flour tortillas.

papitas.md

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+## papitas
+
+### ingredients 
+
+* potatoes, waxy yellow eg Yukon golds are best
+* salt
+* oil for frying
+
+### directions
+
+Peel and then cut potatoes into approximately one inch cubes. Boil in salted water (roughly 1/2 tsp per quart) for about 20 minutes until potatoes are tender. Drain, then fry in oil, lard, bacon grease or beef tallow or duck fat if you're feeling fancy. 
+Flip potatoes gently, as they'll want to fall apart. Fry until they form a nicely browned crust on all sides and then serve hot. 

red_chile.md

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+## red chile
+
+### ingredients
+
+* 8-12 whole New Mexico dried red chile pods
+* 2 cups stock, pork or chicken
+* 2 tbsp flour
+* 2 tbsp butter or lard
+* 1 tsp salt
+* 1/4 tsp oregano
+* 3 cloves fresh garlic
+* 1 tsp honey (optional)
+* 1 tsp tomato paste (optional)
+
+### directions
+
+Rinse chile pods thoroughly in warm water, remove stems and seeds. Add to pot with stock. Bring to a boil and then reduce heat to a simmer. Simmer for about 5-10 minutes until pods are softened.
+
+Remove from heat and put the stock and pods into a blender. Add salt, oregano and garlic to blender. Blend until fairly smooth, set aside. Made a roux with the flour and butter or lard in the same pot on medium heat, whisk until the flour is cooked, about 5 minutes.
+
+Add the contents of the blender to the roux and whisk together. Add the honey and/or tomato paste if desired. Lower heat to a simmer, cook everything together for 20 minutes or so, stirring occasionally. Add additional stock if it's too thick or potato flakes if it's too thin. Taste and adjust salt level if it needs it.
+
+### notes on selecting chile pods
+
+Chimayo red chile pods are ideal, followed by other land race cultivars like Jarales, Jemez Pueblo, San Felipe Pueblo, San Juan Pueblo, Santo Domingo Pueblo, Tesuque Pueblo, Velarde, and Zia. Lemitar, Barker or Sandia Hot would be my second tier. Look for sun-dried chiles which have minimal discoloration and brown spots. They should be bright red as opposed to dark. Chile powder will do in a pinch but whole pods taste better. 

red_chile_enchiladas.md

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+## red chile enchiladas 
+
+### ingredients 
+* shredded pork or beef
+* shredded cheese, cheddar or monterey jack or a mix of the two
+* corn tortillas
+* onion, finely chopped
+* shredded lettuce
+* chopped tomatoes
+* eggs (optional)
+* red chile
+
+### directions
+
+Fry corn tortillas for about 30 seconds to a minute per side, making sure they stay soft. Assemble each layer by dipping each tortilla in red chile, topping with meat and cheese and then spooning some extra chile on top. 
+3 layers is good, heat under a broiler for a bit and then top with onion, lettuce and tomatoes. Optionally add a fried egg or sour cream. Serve with sopapillas, papitas and refritos.