Home Forums Hunting & Shooting Food, Cooking, and Game Preparation green chili/chili verde, any favorite recipes?

I've looked through over 2 years of history on this board and only found one chili verde recipe. Thanks, Sitka Deer.

Any others have a favorite to share?

I believe Chili Verde is nothing more than chili made with green chilis and not red ones, and using tomatillas instead of tomatos, and pork rather than beef or venison.

A search on Yahoo gave me about a hundred hits though.

I've got one my aunt sent me a long time ago. I will get it up here tomorrow.

mark

Sitka Deer does a mean chili verde musk ox......

How much ya' lookin' ta' make, Pilgrim?

<img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> Pat

Pat-

If you mean chili, 2-3 quarts. If you mean money, zero.

Answer your question??

To make about one quart, my grandmother would brown 1 pound of pork, cut up into bite-size pieces and seasoned with salt, pepper, garlic and a dash of cumin powder, with a chopped up green bell pepper, two or three Anaheim (or other variety of green chile) peppers and a chopped onion. She used about a quarter cup of shortening in the pan - remember the good ol' days of shortening? Wait until the meat is almost done before adding the veggies. Add jalapenos as desired for heat. Mix 2 tablespoons of flour with a half cup of water to a smooth paste, and add to mixture in skillet, heating through and boiling to desired thickness, stirring until done. Eat with warm corn tortillas and beans on the side. Garnish with sour cream, cilantro, etc as desired.

Bend
If you have my recipe you do not need another! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/blush.gif" alt="" /> Have used everything from pork to Brother Dave's muskox, with stops along the way for caribou, deer, moose and bear...

Roasting the peppers and using lots of cilantro are critical IMO...
art

SD-

Thanks. This is what you said in 03/05. Anything to add, like quanities?

"A great pot of chili verde is making me drool even as I type this...

First, shoot you a Muskox (if that does not work beg some meat from Brother Dave )

Toss some chunks in hot olive oil and brown well.
Add a cut-up onion and continue to fry until the onion gets translucent. Do not burn the onion or it gets bitter.

Add a big can or a bunch of fresh tomatillos and reduce heat.

Roast a bunch of different kinds of fresh peppers, heavy to Anaheim and Pasilla peppers. Serranos are very good for heat, but they can get way too hot for wimps pretty quick, but they do not require roasting...

Peel, seed and chop the roasted peppers and add to the simmering chili. Let it go a long time on low...

Add salt, garlic, oregano, basil and cilantro. Add heat with more serranos, cayene or even habeneros if needed. I like it a lot!"

Whatever you do Bend...Don't add BEANS to it..well don't tell SD that you added beans to it.. <img src="/ubbthreads/images/graemlins/help.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bend
Have taken to dusting the meat with masa harina (corn flour) before frying as it helps to thicken it and adds flavor...

Have also found more tomatillos are better than less as they cook down an awful lot. I limit the oregano and really put the basil and garlic to it. The last few batches I have made were huge and the majority of it canned.

Lots of simmering time is also important...

Elf
BEANS???? What a disgusting thought!
art

Well I've had with and without and.....
Never in your house would I add beans <img src="/ubbthreads/images/graemlins/help.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

What's to keep beans from being an optional side dish?

<img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

Ahhh My Kind Sir..The little joke behind the beans is..SD brought a few cans of his chili verde to a friends house. We were helping with the butchering of a Moose and his wife made dinner from the chili that SD brought..but.....She added beans to it <img src="/ubbthreads/images/graemlins/help.gif" alt="" /> I myself liked it that way a bit more then I had when I had it beanless..I thought I might have to walk home after I admitted I liked it better with beans then without <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />

Elf, Elf, Elf. Never dis a mans chili verde to others, especially right in front of him. I'm with Mr. Howell, frijoles as a side dish, with some rice and hot flat biscuits (tortillas).

Bend, if chili verde is what I ate at elk camp, then you don't need another recipe. I reached Chili Nirvana with the bowl you handed me!

222Rem-

Thanks for the compliment.

However, what you ate was red and made with beef. I'm looking (still) for anyone's favorite green (verde) chili recipe usually made with pork or chicken. Measurements and details would be nice.

��� lb boneless lean pork, cut into 1-inch cubes
1 large onion, halved and thinly sliced
6 cloves garlic, chopped or sliced
� cup water
1 pound fresh tomatillos
1 can (14� oz) chicken broth
1 can (4 oz) diced green chilies, drained
1 tsp ground cumin
1� cups cooked navy or Great Northern beans (or 1 15-oz can, rinsed and drained) � optional! � nicht fur Odocoileus hemionus sitkensis! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
� cup lightly packed fresh cilantro, chopped
jalape�os, sliced (optional � jalape�os can irritate your skin, so wear rubber gloves when you handle 'em and do not touch your eyes.)

Place the pork, the onion, the garlic, and the water in a large sauce pan and cover it.

Simmer over medium-low heat 30 minutes, stirring occasionally (add more water if necessary).

Remove the cover; boil the chili over medium-high heat until the liquid evaporates and the meat browns.

Stir-in the tomatillos and the broth and cover the pan.

Simmer over medium heat 20 minutes or until the tomatillos are tender.

Pull the tomatillos apart with two forks.

Add the chilies and the cumin and cover the pan.

Simmer over medium-low heat 45 minutes or until the meat is tender and pulls apart easily. (Add more water or broth, if necessary, to keep the liquid at the same level.)

Add the beans.

Simmer 10 minutes.

Stir-in the cilantro.

Top with the jalape�os, if you want 'em.

If you want a New Mexico style Chile Verde Sauce (green chile gravy) the following is a great place to start.

from Huntley Dent's Feast of Santa Fe

2 TBs olive oil
1/4 to 1/2 of a small onion chopped
1 large garlic clove [I use 3 or 4]
2 TBs flour
1/4 tsp ground Cumin
1/4 tsp Black Pepper
1 1/2 cups pork or chicken broth
1 cup roasted peeled and chopped NM green chiles* [I use more]

*canned chiles are a poor substitute but will do in a pinch

1/4 tsp Mexican Oregano
1/2 tsp. salt

optional ~ extra hot chiles

Heat oil and cook onions and garlic until clear, add flour cumin and pepper and stir forming a light roux.

Add broth slowly and keep stirring to avoid lumps. Add the rest of the ingredients and bring to a boil. Drop heat to low and simmer covered for 30 minutes.

To add meat for a Pork Verde Gravy I like thin bone in pork chops. Brown the pork chops and cover with the above Chile Verde. Cook in the skillet until pork is tender enough to chunk or shred.

This sauce is great on eggs, burritos, hash browns. Cheddar cheese goes well with it.

FWIW Mrs. Leadslinger is from New Mexico and she gives it a big thumbs up.

I tend to quadruple the batch if I want to eat it as a stew or freeze some. It doesn't last long around here.

But Ken the meat MUST be seared in the pan prior to cooking it in liquid. The crock pot has ruined more meat potential by having raw meat tossed in liquid and cooked. The flavors derived from the rapid transit across the skillet is remarkable. Frijoles are wonderful... on the side... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
O. h. sitkensis