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

They made Colorado Green Chili on Cook's Country (PBS) and it looked really good. My youngest is a chili fanatic, and we agree we would like to make it.

Any recipes, advice, comments on Colorado Green Chili. They used 2lbs of Anaheim peppers and 3 Jalapeno peppers, I have never eaten Anaheim peppers before, what is so distinctive about their taste ? Hotter ? Spicier ? More acidic ?

Thank you,

Lynn

Green Chili peppers have their own distinct flavor for sure but that also mostly comes from being roasted and than peeled.

I buy them in the fall when there are road side stands where they roast them over open flames in a drum. They smell wonderful and aromatic.

I usually buy a few bushels and vacuum pack and freeze, I leave the skin on and seeds in for storage.

If you can only get Anaheim peppers in raw form I would lightly coat them in oil and throw them on your grill until the skin is nice and dark. Let them cool a little and then peel them.

Coated with oil and under the broiler will work as well...just be sure to throw them in a plastic bag while cooling, this method really helps to remove the skins.

Also, Colorado Green Chile is a bit different than the green chile I usually make at home. For a good starting point for Pork Green Chile, try this recipe.

ETA: The recipe above is for New Mexican green chile stew and delicious.

No colorado green chile recipes here..

Might have a new Mexico green chili recipe laying around, though.

That looks frikken delicious !

May I ask what you serve it with ?

Tortillas, sour cream, chopped onion, cilantro rice, refried beans, queso fresco (mexican cheese that has a salty taste), salsas...anything you want really

ETA: I forgot the pickled red onion!!!!!!! A must!

RL is right.....Spend the extra and put in your order in early for NM Hatch Chilies.

You can thank us later! Canadian style!

The anaheims are a mild pepper, which allows you to use 2 lbs of them and still have a pot of chili that isn't going to burn you.

I have made it for years and I have posted the recipe previously. That said, we watched the same show and will be using their recipe tonight. I particularly liked their method of browning the meat.

I love that stuff.

Yes, I do too, that is the way we brown cubed meats for stews, ground meats for long simmering in sauces, and sausages for cassoulet.

Is this the one? Sounds good!!

http://www.cookscountry.com/recipes/7587-colorado-green-chili

That looks like the one. I was wondering what leftovers would be like served along side a couple of fried or poached eggs and a tortilla or two....

Miss Lynn,

"Green Chili" & "leftovers" - those two terms are not compatible.

In the next town over, there is a little Mexican restaurant that makes the best green chili in the state - but only twice a week. Wednesdays for lunch and Saturday nights. I love it but having to stand in line to get some is a pain!

We have a dish out here called a 'slopper'. It's basically an open faced cheeseburger (or you can serve it 'closed'...with a bun on top) that's served with green chile smothering the burger. Then topped with some grated cheese and some avocado or guacamole on top. The green chile is made by cooking down some roasted green chile's, along with some pork, onions, and tomatoes. It's not a burger you eat with your bare hands either. A fork and a knife, and a spoon, are necessary to get it all done. Good stuff too...!

Sounds right tasty.

*Drooling here*

I'll be there at Offutt Air Force Base in late October, maybe I can find you and I could stand in line with you and have a taste

Miss Lynn,

In late October we should be in our new house in Omaha and if you will give me a call we will take you out for some very fine Baja style Mexican cuisine. The little place with the green chili is about 125 mile drive.

Unless things have changed since the late 60s there should be some good green grown in the Arkansas valley eat of Pueblo.

Dang the 60s, probably all subdivisions now, not farms.

Subdivisons have swallowed up much or the Rio valley in NM.

Last bunch we bought and processed was the last year that Tagami's raised on their farm south of Isleta Pueblo and they wen tout of the finest Big Jims I have ever peeled and eaten.

Yep sold to a subdivision.

I can see that looks like a winner.

I will have to dig out my Green Chili Venison stew recipe and post it here.

Requires Venison, beef does not work.

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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