Green Chili Time Again!

[FlyingRhenquest 1]

It's 46 and shitty today in Longmont. I think they need to add "Shitty" to the lexicon of weatherman words. Anywhoo, that can only mean one thing and that's that it's green chili time again! The little Hispanic grocery on the corner hasn't started roasting chilis yet, so I had to do my own under the broiler. This kind-of works, but not as well as theirs do. But now the whole house smells like roasting green chilis. Aaah. I like that. Wish it could just smell like this all the time!

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[JohnnyMarko 1]

Wanna deliver some of those to Cap Hill?

ETA: Yea it's very shitty out today.

[FlyingRhenquest 1]

That's kind of a drive, but there might be some at Mile Hi this weekend! One of the camera guys over there has been asking for more since I brought my last batch in!

I can post the recipe again if anyone wants it, but I never actually follow it. It's a little different each time.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[oldwomanc6 52]

MMMMMM! Green chiles.
I usually buy 80 lbs. at a time. I got lucky this year, the NM State Assoc. had a roaster at Pentagon Row, so I didn't have to roast them myself. $1.29/lb -- It doesn't get better than that on the East coast.

lisa
WSCR 594
FB 1023
CBDB 9

[promise5 17]

Post the recipe. I love to try new things and my dad loves that sort of stuff. Do you have a burn your tongue out recipe ?

No matter how slowly you say oranges it never sounds like gullible.
Believe me I tried.

[FlyingRhenquest 1]

promise5

Post the recipe. I love to try new things and my dad loves that sort of stuff. Do you have a burn your tongue out recipe ?

Nah, honestly it's not that spicy. Below my pain threshold. I've shared some with the local coffee shop and the lady there says it's a bit spicier than she tends to like things but she just eats it with some bread. I make it in a 6 quart crock pot.

Bruce's Pork Green Chili (All quantities approximate):
2 pounds pork shoulder roast
1/2 pounds smoked bacon
5-6 tomatillos, quartered
1-2 28 oz cans of diced tomatoes (This is quite a swing, and usually depends on how much room I have left in my crock pot.)
5 or 6 Anaheim peppers, roasted and peeled
(optional) Some Jalepino Peppers, Roasted and peeled
1 tbsp freshly ground cumin
The juice of 2 limes, freshly squeezed
Salt to taste (Usually a couple teaspoons for me)
Black pepper to taste (usually about a quarter to half a teaspoon)
2 teaspoons of corn starch to thicken it a bit more
Water to cover

How you roast your peppers is up to you. I do mine under a broiler until their skin turns black and they start to pop. If you have a "guy" who can roast some for you with a pepper roaster, even better. My "guy" starts doing that in mid-october. You can also do 'em on a grill and that'd probably work better than the broiler. Once their skins are black, they're very easy to peel under running water (DO use latex or vinyl gloves for this.)

Cut the bacon and pork shoulder down to 1 inch cubes. If your pork shoulder has bones, put those in the crock pot along with the rest of the pork!

Roughly chop your peppers. I usually do 'em into 1 inch strips.

Then just chuck everything in the crock pot on top of the pork, cover it with water and let it stew on high for 4 hours! I usually make a slurry with the corn starch and a little cold water so that it doesn't make lumps in my chili.

That's really all there is to it! Taste it after 4 hours and see if it wants more salt or lime juice. Add it if required, and serve. It should be a smokey, tangy chili that is great alone or served with burritos, chimichangas or tamales. Makes a great breakfast burrito -- fill a burrito with eggs, tomatoes, hash brown potatoes and green chili and that'll keep you going all day!

*Edit*: Whoopsie, I forgot onion and garlic. There's some of that in there somewhere too. Lots and LOTS of garlic, really...

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[FlyingRhenquest 1]

You could try some chocolate chipotle goat chili!

2 lbs goat. If you can get the goat equivalent of a chuck roast, you'd be in great shape!
1 bag of dried red beans (I'm guessing 16 oz but I never look at the measurement)
1 bag of dried black beans
1 tbsp dark cocoa powder
4-5 chipotle peppers
1 tbsp (Or maybe 2) of the adobo sauce the chipotles came in
2 jalepinoes, sliced into matchsticks
1 onion, chopped
1 bell pepper
Garlic. How much is up to you.
1.1 bottles of really dark stout beer. You'll have .9 bottles of beer left over. Guess you'll just have to drink it.
Some spices. I do red pepper, cumin, cloves, a cinnamon stick and some nutmeg, all ground.
You can add some rasins to this if you want a kind of mole flavor to it.

Cut your goat into cubes, chop your chipotles and bell pepper, smash your garlic and chop it coarsely, chuck everything in a crock pot, cover with water (if the beer didn't do the job) and stew for about 4 hours! It's a very odd chili recipe and I tend to find it's actually too dark for my taste, but it's still fun to make from time to time.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[oldwomanc6 52]

I use tomatillos in a lot of things, I've never added tomatillos to my green chile. It sounds like it would add a nice bit of acid. Next batch!

lisa
WSCR 594
FB 1023
CBDB 9

[promise5 17]

What can I use instead of goat? I don't think I could eat goat. I really don't.

No matter how slowly you say oranges it never sounds like gullible.
Believe me I tried.

[FlyingRhenquest 1]

promise5

What can I use instead of goat? I don't think I could eat goat. I really don't.

You can use anything instead of goat! It tastes like somewhat fatty beef. It's not gamy at all, like lamb. I usually use beef. Lamb or venison would work too, though I'm not sure I'd want to waste venison on chili. You might even be able to leave the meat out entirely and make it vegetarian. I've never tried that, but with all the beans in there I'd expect it to work.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[FlyingRhenquest 1]

Hmm, somehow I left the tomatoes out of the red chili recipe too. I usually use a 28 oz can or two of tomatoes in the red chili as well. This is why I always have a few cans of the things sitting around the house -- I always seem to end up forgetting something important and if it's those at least I don't have to drive back to the grocery store. Heh heh.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[promise5 17]

No matter how slowly you say oranges it never sounds like gullible.
Believe me I tried.

[BikerBabe 0]

ahem.

while I applaud your choice to roast them at home, I have one small thing to add.

if they are from Hatch, NM, then they are green chilEs, chili is a concoction from Texas with meat and beans and lots of tomato-based stuff.

Chiles are the fruit of the gods.

back to your regularly-scheduled drooling.

Never meddle in the affairs of dragons, for you are crunchy and taste good with ketchup!

[riddler 0]

Quote

I'll probably use beef or try it vegan.

Green chile can be blended into a home-made hummus that is vegan and pretty delicious. I prefer Hatch chile, but it's not the only region out there!

Trapped on the surface of a sphere. XKCD

[promise5 17]

That sounds good.

No matter how slowly you say oranges it never sounds like gullible.
Believe me I tried.

[oldwomanc6 52]

BikerBabe

Chiles are the fruit of the gods.

That they are! and I agree with your spelling.

lisa
WSCR 594
FB 1023
CBDB 9