Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Colorado Green Chili

They still grow tons of chile's out on the Mesa east of Pueblo.

I make a nice green chili sauce, adding stout-flavored ale, pork steak which I grill, plus I add some of that saffron seasoning Bart put's in his chili recipe. The tomatoes are Rotel and the canned green chili found at the market...it's addictive.

Sounds good. Bet it'd be even better with some fresh, fire roasted green chile's.

Same thing. The culture of northern New Mexico and southern Colorado is the same, even the rather quaint and archaic form of Spanish spoken in the area.

They are a proud people who have been in the region for centuries, and lord help anybody who suggests that they are "wetbacks". Some don't like to be called Mexican, preferring Spanish.

I sure miss the green chile in its various forms. I make my own version on occasion.

Paul

I would think so...

White cheese quesadilla, topped with chile verde, topped with two fried eggs and some habanero hot sauce.

Maybe not cardiologist approved, but so worth it.

3-4 cups of roasted, peeled, deveined and seeded Hatch green chiles, roughly chopped.

2 lbs. Pork loin or shoulder, cubed bite sized, dusted with 1 tablespoon cumin powder, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper.

1 small onion, peeled and sliced.

3-4 cloves garlic, smashed and chopped.

1 bottle Pale Ale (can substitute chix stock)

1 jar Herdez salsa verde (optional)

1 large can White Hominy (can substitute pinto beans, or nothing at all)



Brown season pork in canola oil, in high side pot, medium high heat.
Add onions and garlic, saute until onions are limp, do not brown onions.
Add green chile, continue to saute for a few minutes more.
Add beer. (some folks add chicken stock, I do beer)
Add green salsa (purely optional - used to cut the heat so I don't blow the kids up. If salsa not added, might need to throw some more beer in.)

Cover, let simmer for 20-30 minutes.
Add drained, rinsed Hominy or beans (or nothing), simmer covered additional 20-30 minutes.

Adjust S&P to taste.

Serve with warm flour tortillas.

That looks like a great recipe...

Like most stews/soups, it's better the second day.

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