Denver
Green Chili|
Denver
Green Chili |
The 3rd 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 recipe is nearly identical to
the
2006 recipe. I'd guess the 2006 winner took this 2005 recipe
and refined it. What's the difference? 2006 recipe
has half
the oregano,
no hot green chili powder, and
1 tsp less cumin.
My preference? The 2006 recipe.
Both are very good and easy to
prepare. One thing I particularly
like about both 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.
Like all World Champion green
chili recipes, it is very meaty.
In the future, I will probably puree a portion of the green chiles
for nearly all green chili recipes because I like the consistency.
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
.
I used 1 cup mild Hatch chiles and 3 1/2 cup medium Hatch
chiles. It had a bit of a bite and not quite as full a chile
flavor as last week's. I added 2 teaspoons of sugar, which
helped.
Flavor tip: If you are using fresh roasted chiles, taste
the chiles yourself before selecting which ones to use.
If you start with a full flavored green chile that has
a bit of a sweet, fruity flavor, your green chili will have
that full green chile flavor.
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.
Green Chili
by Jeff Netser (but slightly modified by Anita)
Ingredients:
2 pounds pork, diced, fat trimmed off
1 cup chopped onion
1 14 oz. can chicken broth
1 1/2 tsp Granulated Garlic
2 1/2 TBL Chicken Base
1 tsp Celery Salt
1 TBL Cornstarch
1 tsp Oregano
1 TBL Cumin
1/2 TBL Jalapeno
1 TBL Dried Cilantro
1/2 TBL Green Chili Powder
10 oz. green enchilada sauce
3 1/2 cups (27 oz. can) mild green chili, chopped
8 oz. mild green chili, pureed
1 TBL hot green chile powder (optional)
1/2 tsp jalapeno (or to taste)
1 tsp cumin
1 teaspoon salt, or to taste
habanero hot sauce as needed
Substitutions & shortcuts:
I left the hot green chile powder out -
I was tasting as I went along and it was already hot enough for me.
You can shorten the simmering time. The 1 hour of simmering pork,
onions, & broth can be shortened to as little as 1/2 hour. You can
also add the enchilada sauce, chopped green chili, and chili puree
all at once and simmer 1/2 hour.
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. Puree the 8 oz green chiles with 1/4 cup water and the 1 TBL
hot green chile powder, then add to chili
and simmer
10 minutes.
(Note: You can leave the hot green chile powder out and adjust
heat at the end with jalapeno and habanero hot sauce.)
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
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Have a hot
week!
Anita
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