FlyingRhenquest 1 #1 November 10, 2012 It's supposed to snow tomorrow, so I'm making a big pot of green chili! It's still three hours 'til it's done, but the house is already starting to smell like it. Ooh it's gonna be a good 'un! I reckon if I can get my car out of the driveway tomorrow, I'll take some over to the dropzone. I like to say my green chili is the best in the state. That may or may not be true. I certainly haven't found any better. Want a taste? Well unless you jump out of my dropzone, you'll have to make your own. Here's how! I have a big ol' crock pot, 6 quarts. If yours is smaller, you'll probably want to scale down a bit. If you don't have one, go get one! Or use a dutch oven. Or just some other sort of pot, shit I don't care, it's YOUR green chili! You'll need: * A couple pounds of pork butt. * About half a pound of bacon. * 4 Jalepino Peppers * 6 Serrano peppers (The long green ones they make chili rellinos out of.) * 1 can of diced tomatoes * An Onion * Garlic, how much is up to you. I used 4 cloves in this one. * 2 limes * A couple tablespoons of corn starch * A pound of Tomatillos (They're the green tomatoey looking things that are not tomatoes.) * 1 quart of chicken stock * Cumin. I like to grind the seeds, but you can use powder. To taste. I like a fair bit of cumin (Like a couple tablespoons) but use less if you want to. Or more. * Salt to taste Ok, so you're going to need to roast those peppers. If you have a gas stove, you can do this over a gas burner. You can also put them on a sheet pan under the broiler. In either case, leave them there until the skin turns black and bubbly. Then put them in a paper bag for a few minutes and the skin should just peel right off. Try to get as many of the seeds out as you can. While those are roasting, cut your pork butt into small cubes, and your bacon into strips between 1/2 and 1 inch long. Salt the pork butt and brown it (Or not, if you're feeling lazy.) Chop up the onion and peppers. Smash the garlic to get it out of its skin, then dice it up. Remove the tomatillos from their leafy wrappers if they're not already, and then quarter them. Cut the limes in half and squeeze them for their juice (Right into the crock pot is fine.) Discard the squeezed limes once you've got all the juice. Use some cold water with the corn starch to make a slurry. This should be slightly thinner than a paste or pancake batter, but not by much. Now, and this next part is very technical and important; chuck all of it into the crock pot. Set it on high and go away for 4 hours. If you use a dutch oven or some other pot, set it as low as you can to just maintain a simmer. Now, if you did it right you'll be rewarded with a tangy, spicy, smoky chili that is exactly the correct thickness to be enjoyed on, well, damn near anything. Breakfast burritos are my personal favorite. A bowl of the stuff on its own is very nice, too. Enjoy!I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
oldwomanc6 60 #2 November 10, 2012 I'll be right over! YUM!!!!!!!! I've got 80 lbs. of roasted green chiles in the freezer. Green Chile for brunch, tomorrow! When Sandy came through, that was the one thing in the freezer I would have mourned if the power went out. lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
Andy9o8 2 #3 November 10, 2012 1. Open a can of Hormel chili. 2. Heat. Quote Share this post Link to post Share on other sites
Zep 0 #4 November 10, 2012 Quote 1. Open a can of Hormel chili. 2. Heat. Heathen Gone fishing Quote Share this post Link to post Share on other sites
Andrewwhyte 1 #5 November 10, 2012 Chilli rellenos is actually made with a poblano pepper which is nowhere near as hot as a serrano. Serranos also tend to be much smaller although similar shape. So which did you mean? Quote Share this post Link to post Share on other sites
JohnMitchell 16 #6 November 10, 2012 Quote Quote 1. Open a can of Hormel chili. 2. Heat. Heathen True. Everyone knows to eat Wolf Brand Chili. http://wolfbrandchili.com/?gclid=CJin0Y_exLMCFYpFMgodLT8ArA Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #7 November 10, 2012 QuoteChilli rellenos is actually made with a poblano pepper which is nowhere near as hot as a serrano. Serranos also tend to be much smaller although similar shape. So which did you mean? Mmm probably the poblano. The hispanic grocery on the corner just says "roasted chiles" so I kind of have to guess. The chiles are long and not terribly spicy (More or less at the same level as Jalepinos.) If you like it hot you'll probably mix up the chiles anyway (Ghost pepper green chile, anyone? :-) I like to be able to taste my chile so I keep it relatively mild, though a taste of this would still send my room mate screaming from the room. It barely registers on my pain threshold. Occasionally you'll find a "death" jalepino that seems as hot as a habanero. They keep you on your toes!I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
BikerBabe 0 #8 November 10, 2012 Quote I'll be right over! YUM!!!!!!!! I've got 80 lbs. of roasted green chiles in the freezer. Green Chile for brunch, tomorrow! When Sandy came through, that was the one thing in the freezer I would have mourned if the power went out. yeah, but his recipe isn't for what you and i think of when someone says "green chile". There is nary a hatch chile in sight in this recipe. not to say it isn't good, i'm sure it is, but this seems more like texas-style chili that happens to use green things rather than true new mexican green chile stew. I also have about 20 lbs or roasted green in my freezer right now...used to be more but we ate a lot already :PNever meddle in the affairs of dragons, for you are crunchy and taste good with ketchup! Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #9 November 10, 2012 Quote Quote I'll be right over! YUM!!!!!!!! I've got 80 lbs. of roasted green chiles in the freezer. Green Chile for brunch, tomorrow! When Sandy came through, that was the one thing in the freezer I would have mourned if the power went out. yeah, but his recipe isn't for what you and i think of when someone says "green chile". There is nary a hatch chile in sight in this recipe. not to say it isn't good, i'm sure it is, but this seems more like texas-style chili that happens to use green things rather than true new mexican green chile stew. I also have about 20 lbs or roasted green in my freezer right now...used to be more but we ate a lot already :P It's along the lines of the best green chili I've found in Colorado. I'm not sure if it's truly "authentic," but it's what I think of when I think of green chili. Well, good green chili anyway. Not the insipid green paste they use at a couple of the local "southwestern" restaurants around here. Don't let the addition of tomatoes fool you, this does actually come out green! I originally tried it without them but it doesn't come out tangy enough unless you add them. I also make a red chili with red and black beans that is more like what I'd consider Texas-style chili to be. I prefer the green chili lately, considerately avoiding the two-bean chili for the sake of my fellow skydivers! I left a couple of containers of my green chili off at Mile Hi today, though I didn't hang around for very long. The weather decided it wanted to suck. I actually have another batch in the crock pot right now! It's not a bad deal, either -- for about $20 worth of groceries, I'll have green chili all week!I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
BikerBabe 0 #10 November 11, 2012 head south about 400 miles and you'll never think of chile the same way again ;) *well, dunno where you are in CO, maybe only need to go about 200 miles :PNever meddle in the affairs of dragons, for you are crunchy and taste good with ketchup! Quote Share this post Link to post Share on other sites
oldwomanc6 60 #11 November 12, 2012 Quote head south about 400 miles and you'll never think of chile the same way again ;) *well, dunno where you are in CO, maybe only need to go about 200 miles :P NM chile rules! It's true.lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
masterrig 1 #12 November 13, 2012 Quote Quote head south about 400 miles and you'll never think of chile the same way again ;) *well, dunno where you are in CO, maybe only need to go about 200 miles :P NM chile rules! It's true. The chile pepper state! Chuck Quote Share this post Link to post Share on other sites
