Denver
Green Chili|
Denver
Green Chili |
I'm starting a new campaign. I'm cooking each of the green chili
winners from the International Chili Cookoffs from 1999-2007 and
striving to clarify and simplify them. Why? If you look at the
original recipes, you will see no commentary or guidelines, and
the recipes are at times vague or ambiguous. This is because
the recipe creators are striving to win, not necessarily to
provide recipes for others. Also, more people come to
denvergreenchili.com looking for green chili recipes
than anything else, so I want to provide the best resource
for green chili recipes anywhere.
Now, about this recipe: This is a very meaty recipe. I'd
estimate it's about 2/3 meat. It is also a very, very good
recipe. It calls for two kinds of green chiles, mild and hot.
I divided the recipe in two parts (two crockpots) and used
Hatch Mild and Big Jims in one and Hatch Mild and Dynamites
in the other. I took both to a party with 20-25 people. It
got rave reviews. Several said it was the best green chili
they'd ever had. There seemed to be a clear preference for
the Big Jim version as it was gone by the end of the party,
while about half of the Dynamite version was left. The
Dynamite version had the rather distinctive Dynamite taste.
Note that both produce a hot green chili, but the Dynamite
is hotter. If you are making this for people who can't take
hot, you should use all mild chiles.
This recipe makes a lot - about 5 quarts. I used 2 crockpots,
each 3 1/2 quart. I also had to cook the meat in 4 batches
because the 10-inch skillet I used was not big enough. Even
if I'd used a 14-inch skillet, I would have browned the meat
in 2 batches. To save time, next time I'll use a very large,
heavy covered pot so I can brown the meat in one batch and
chop
vegetables at the same time.
It took me nearly 3 hours to prepare. I spent at least an hour
trimming and dicing the pork. This is partly because I used
pork chops and carefully trimmed off all fat and diced them
into cubes smaller than dice. I could have saved about 45
minutes by using very lean pork loin or pork stew meat.
I could have saved more time by using a food processor or
vegetable chopper on the onions and tomatillos.
All in all, it was worth every bit of the work I put into it!
Kathouse Green Chili
Ingredients:
4 lbs pork, cubed (8 cups)
2 cups diced hot green chiles
(Big Jim or Sandia recommended)
2 cups diced mild green chiles
7 cups chopped tomatillos (2 lbs)
3 cups chopped onions
3 cloves garlic, minced
3 14 oz cans chicken broth (or 5 cups)
2 jalapenos, minced
1 teaspoon oregano
2 tablespoons ground cumin
1/2 cup fresh cilantro, chopped
3 tablespoons olive oil
2 bay leaves
Preparation:
1. In a large pot (3 quart+) brown pork in 2 tablespoons oil,
separating and turning with a large wooden spoon every minute or two.
2. In an even bigger pot (5-quart+), sautee onions and garlic in
1 tablespoon olive oil until onions are translucent.
3. While pork and onions are cooking, chop the tomatillos, green
chiles, and jalapenos.
4. Add the pork to the onions and garlic. Add chicken broth, bay
leaves, hot and mild chiles, tomatillos, oregano, jalapenos, and
cumin.
5. Cover and simmer for 1 to 2 hours. A half hour before serving,
remove the bay leaves and add the chopped cilantro.
Note: This is great for a crockpot, but unless you have a 5-quart+
crockpot, it will take 2 of them. Just put everything in the crockpots
at step 3.
Shortcuts:
You can use ready-to-use minced garlic (1 1/2 tsp) instead of fresh and
canned jalapenos, chopped (2 tsp to 1 tbsp). Pork stew meat would also
save time, but I would still chop it into smaller pieces.
Preparation time: about 1 1/2 hour (if you're smart about it)
Makes: 5 quarts
Serves: about 20
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Have a hot
week!
Anita
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