Denver
Green Chili|
Denver
Green Chili |
The 2nd recipe in my 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 good and easy to
prepare recipe. One thing I particularly like about it is the
consistency. Because you puree a portion of the green
chiles, you get a nice thick consistency rather than a
soupy-with-lumps consistency.
You could easily do this
with other green chili recipes. It is a very meaty recipe.
I used Las Palmas green enchilada sauce and 1/3 cup fresh
cilantro rather than 1 tablespoon dried.
The cilantro adds
a distinct flavor, so you may want to add cilantro at the
very end to adjust the taste.
Green chile powder is not normally found in the grocery
stores. The
Chili Guys carry both hot and mild green chile
powder. Also Rancho
Liborio Markets carry both. I'm
checking on other stores. In a pinch, you could use
the Green Chili Sauce mix found in Whole Foods - it is
a mixture of green chile powder, garlic powder, and salt.
You might want to reduce the garlic powder in the recipe
a tad.
The next time I make this, I will try adding the
green
enchilada sauce, chopped green chile, and pureed green
chile all at once. I doubt that they need to be added in
stages.
Note: This recipe uses jalapeno and habanero hot sauce
to add the heat. You might want to experiment with
using Mosco or Big Jim chiles rather than just mild green
chiles and reduce or eliminate the jalapeno and habanero
hot sauce
.
Personally, I have a slight preference for the Kathouse
green chili from 2002, but this is actually similar in
appearance and taste. Both are excellent and easy to
make.
Chili Verde by Jerry
by Jerry Simmons
Ingredients:
2 pounds pork, diced
1 cup chopped onion
1 14 oz. can chicken broth
1½ teaspoons garlic powder
2 ½ tablespoons chicken bouillon
1 teaspoon celery salt
1 tablespoon cornstarch
½
teaspoon ground oregano
1 tablespoon ground cumin
½
tablespoon jalapeno, minced
1 tablespoon dried cilantro
½
tablespoon green chili powder
10 oz. green enchilada sauce
27 oz. mild green chili, chopped
8 oz. mild green chili, pureed
1 teaspoon salt, or to taste
habanero hot sauce as needed
Preparation:
1. Brown pork in skillet, then add onion and sautee until
translucent, about 5 minutes.
2. Drain excess fat and add chicken broth (will not cover meat)
and simmer for 1 hour, stirring often. (Or transfer to crockpot
and simmer on low for 1 hour)
3. Combine dry ingredients (garlic powder, chicken bouillon,
celery salt, cornstarch, oregano cumin, jalapeno, cilantro, and
green chile powder) and add. Simmer 1 hour, stirring often and
adding a little water, as needed.
4. Add green enchilada sauce and stir. Simmer 1/2 hour.
5. Add chopped green chiles and simmer another 15 minutes.
6. Add the 8 oz pureed green chiles and simmer 10 minutes.
7. Season to taste with additional minced jalapeno, salt, and
habanero hot sauce.
Preparation time: about 1/2 hour
Cooking time: 3 hours
Total time: 3 1/2 hours
Makes: 3 quarts
Serves: about 8-10
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://denvergreenchili.com/weeklyrecipes.aspx
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
To unsubscribe, go to our Subscribe page and use the unsubscribe form on the right.
Your email address is used just for the recipe of the week and is never shared with anyone.