Denver
Green Chili|
Denver
Green Chili |
| OOPS! Dish too spicy-hot??? Suggestions for cooling it down
are at: http://denvergreenchili.com/reduceheat.aspx |
|
Recipe of the Week - 10/5/08High Country Chili Verde
| 
Steaming Chili Pepper on Fork Framed Photographic Print Buy at AllPosters.com |
I cooked this for my green chile class at The Chili Guys last Saturday along with my
Fire
'N Rice Salad and my Sour
Cream Chile Cornbread. Like most of the champion
recipes, it got rave reviews. I made each dish in batches with different varieties
of chiles so students could compare the differences in taste; for this chili,
I used
Moscos in one batch, Big Jims in another, and Dynamites in a third.
Note: For more information on the Mosco pepper, see the CSU
press release.
This is a big recipe - it made about 3 1/2 quarts, enough for 12 - 15 people.
It is
quite different from other champion recipes in that it has 3 kinds of meat
- pork,
sausage, and chicken. The recipe doesn't specify what type of sausage, so
I used
King Soopers Hot Italian Sausage. If you know it's there, it's easy to tell when you
get a bite of sausage. Next time I make this, I'll brown the pork and the sausage
together. I think it will blend the sausage flavor into the whole chili more.
I did not use either the lard or the MSG. Instead of lard, I used 2 tbsp olive
oil. I
try to avoid using fat as much as possible. I suspect not using the lard and
frying
the pork until a crust forms made a noticeable difference. If I make this
recipe for
a party again, I would probably try using the lard. I did not use MSG because
most people seem to avoid it.
I also held off on adding the hot green chiles, separated the batch into 3
equal
parts, and then used Big Jims in one, Moscos in another, and Dynamites in the
third. The group seemed to prefer the batch made with Moscos, though the
taste was fairly close to the one with Big Jims. I also used only half the
jalapenos and serranos (2 each) as it was turning out fairly hot. I'd suggest
only using half to start and add the remaining ones to taste in the last hour.
High Country Chili Verde
Ingredients:
Vegetables:
2 lbs diced green chilies (mild)
1 bunch chopped cilantro
1 lb diced green chilies (hot)
1 pasilla pepper, seeded & diced
1 1/2 lb diced green tomatillos, husked & quartered
4 minced jalapeno peppers (2 seeded & deveined)
1 bell pepper, seeded & chopped
4 serrano peppers, seeded & minced
2 bunches chopped green onions
8 cloves garlic, pressed
19 oz Las Palmas Green Enchilada Sauce
Meats:
3 lb Pork Sirloin Tip, 1/2" cubed
1/2 lb sausage, fried and chopped fine
5 oz can white meat chicken, drain & chop
Powders:
2 Tbs green chili powder
7 Tbs cumin
2 Tbs MSG
6 Tbs Lard
Salt & Tabasco
Habanero Hot Sauce as needed
Preparation:
1. Place all vegetables and powders in a large pot and stir well.
2. Fry pork with garlic in lard until light crust forms on cubes.
Drain and pat dry wit paper towels to remove excess lard, then add
to pot with vegetables. Bring to boil and reduce to simmer.
3. After one hour add sausage and simmer for another hour.
4. Add chicken, stir occasionally, and simmer for another
50 minutes.
5. Add salt and Tabasco Habanero Hot Sauce to taste.
Preparation time: about 2 hours
Total time: about 4 hours
Serves: 12
Lots of fresh vegetables go into this chili!
High Country Chili Verde
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Have a hot
week!
Anita
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