Denver Green Chili

Take 60% off $25 Gift Certificates. Pay $4 when you use the code FALL. Valid 9/23/08 through 9/30/08. Recipe of the Week - 9/21/08 Gearjammers Green Chili The 2003 International Chili Cookoff winner

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The 4th 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: Uh, well, you know these are all pretty
similar - very meaty, medium hot to hot, garlic, onions, chicken
broth, etc. An advantage of this recipe is that all the
ingredients are very easy to find in any grocery store.

Another thing about this recipe - it's hot. I put less than half
the serranos in and it was still hotter than any of the others
(except, perhaps, the 2002 winner when I made it with
dynamites).

Even though the recipe doesn't call for it, I pureed the mild green
chiles with the green enchilada sauce. I'm starting to do this
with all recipes because I like the consistency

I used Las Palmas green enchilada sauce and minced garlic
from a jar. For the green chiles, I used Hatch medium and
Pueblo Hot. If I'd used mild, I could increase the serranos
by one or two.

Gearjammers Chili Verde
World Champion 2003
by Robert Dyer(but slightly modified by Anita)

Ingredients:

2 pounds pork, diced, fat trimmed off (loin preferred)
1 1/2 cups chopped mild green chiles, roasted, seeded and peeled
1 cup of diced hot green New Mexico chiles, roasted and peeled
1/2 cup diced green bell pepper
6 medium green onions (white part only), finely chopped
2 cups chopped tomatillos (about 5 medium)
7 large serrano peppers, finely chopped with no seeds, or to taste
4 tbsps finely chopped garlic
12 ounces of your favorite green chili sauce
14 ounces of chicken broth
3 teaspoons of salt, or to taste

Preparation:

1. Brown pork in skillet, then drain excess fat.
2. Add all other ingredients except 1/2 cup of hot chiles, the
serranos, and 2 tsp of salt. simmer for 1 1/2 hours.
3. Add the rest of the green chiles and serranos and salt to taste.
Simmer on low for 1/2 hour.
4. Serve with white beans and flour tortillas.

Preparation time: about 1/2 hour
Cooking time: 2 hours
Total time: 2 1/2 hours
Makes: 2 quarts
Serves: about 6-8

Take 60% off $25 Gift Certificates.
Pay $4 when you use the code FALL.
Valid 9/23/08 through 9/30/08.

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Have a hot week!

Anita

denvergreenchili@gmail.com

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