Denver Green Chili
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Recipe of the Week - 4/12/09

Green Chili with Pork from
Azteca Taqueria

 Chili IV
Chili IV Art Print
Corbin, Delphine

The locals in Steamboat Springs told me that
Azteca Taqueria has far and away the best green
chili in town. They weren't kidding! It's wonderful,
and their chef was gracious enough to share the
recipe with me.

The way they serve a "green chili platter" is a bit
different from how I've seen it. It is a wide bowl
of chili with sour cream, diced chiles, black beans,
Cilantro Lime Rice, diced onions, whatever you want,
and chips on top. The Cilantro Lime Rice is incredible
and enhances the green chili enormously! I will be
serving Cilantro Lime Rice with other green chili
recipes and dishes in the future!

Azteca Taqueria's Green Chili with Pork

 Ingredients:

1 yellow onion diced (2 cups)
4 T serranos, minced
2 cups chicken stock
½ cup garlic
1 T oregano
2 T cumin
1 Qt pulled pork (see below)
2 T crushed Red Pepper
2 Qts diced green Chiles
6 cups water
1 cup corn flour

Preparation:

1. Prepare pulled pork the night before.
2. In a very large pot (6+ Qt), blend the 2 cups
of chicken stock with onion, serranos and
garlic. Cook about 10 minutes over medium
heat or until onion is soft.
3. Add all other ingredients except for 2 cups
of the water and the cup of corn flour. Be
sure to include the liquid from the pulled
pork. Simmer on low for 1 hour.
4. Mix the corn flour with 1 cup of water
until smooth. Add water as needed to
make it the consistency of pancake batter.
5. Stir the corn flour mixture into the chili
gradually over low heat, stirring constantly
to ensure no lumps form. It should thicken up
in about 5 minutes.
6. Let simmer on low for about a half hour and add
salt to taste.
7. Serve with Cilantro Lime Rice, black beans
sour cream, chopped onions, diced green chiles,
black olives, whatever you choose.

Pulled Pork

Ingredients:
2 ½ lb pork loin roast
1 T crushed red pepper
½ tsp ground black pepper
2 cups water

Instructions:
1. Place pork roast in crockpot and sprinkle with
crushed red pepper and black pepper.
2. Add water
3. Cook on low for 8 to 10 hours or until tender.
4. Remove pork, let cool enough to handle, and with
two forks, pull into shreds.
5. Reserve liquid for adding to green chili.
Note: This can also be roasted in the oven in a covered
pot or wrapped in foil at 300 degrees for 3 hours or until
tender. Water is not needed if foil is used.



Cilantro Lime Rice

Ingredients:
2 ½ cups water
1 cup lime juice
½ cup cilantro
3 ½ cups rice
dash salt

Instructions:
1. Bring water, lime juice, and salt to a boil.
2. Add rice and simmer on low until done, about
25 minutes.
3. Stir in cilantro, cover, and let sit for 5
minutes. Serve.



Preparation time for all: about 2:30 if pulled pork
prepared in advance and rice concurrently
Serves: 12
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Green Chili w/ Pork from Azteca Taqueria in Steamboat Springs




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Anita

303-316-8002

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