Green Chili

[Louis]

What's your recipe?

My current recipe is...

10 pablanos
1 habanero
4 garlic cloves
2 tbsp of fresh cilantro
2 tbsp of fresh oregano
1 large white onion
1/4 cup of water
1 tbsp of kosher salt
1 tbsp of pepper

I grill the chilis, garlic, and onions. I then blend all of this together and then mix with shredded beef or pork and either serve over rice or with homemade tortillas.

 

[Mulli]

Sorry for the stereotype, but do you ever eat frybread? That stuff is awesome with green chili on it.

 

[Louis]

Yes and I get the best of both worlds.

My wife is Apache and they make it differently than we do up here. Both are good, so depending on who wants to cook we'll eat either bread from up here or down there.

Grocery stores up here even have frybread kits.

And yes it's awesome with green chili. Though I prefer sandwich spread on them, much to the dismay of my family.

 

[AZZenny]

4 cups coarsely diced onion, 3-4 cloves mashed garlic, slow-cook to soften but not brown in olive oil.

4-5 cups coarsely diced fire-grilled, peeled and seeded meaty Anaheim-type chiles (10-12 large chiles or more)
2-3 cups cleaned, chopped tomatillos.

Add to onion mix and slowly heat.

Meanwhile, 2-3 TBSP ground cumin, lightly toasted for 30-60 seconds in a hot dry skillet, 1 tsp oregano, 20 sec in hot skillet. Add to wet mix. Bring to slow simmer and turn off, let sit covered 15-20 min.

Add 1 1/2 to 2 cups peeled, chopped ripe tomatoes (canned are fine), 2 cups chicken broth, 1 tsp kosher salt, 1/2 tsp coarse black pepper. Bring slowly to simmer, turn off, covered.

Two large skinned, boned turkey thighs, cut in bite-sized pieces. Sear in a heavy pan in hot oil, then add 1/2 tsp salt, sprinkle of cumin and hot red chile flakes and cook covered, stirring occasionally, until all pieces are cooked.

Add turkey mixture and juices to green chile mix. Bring to simmer one more time. Taste and adjust salt, pepper, etc. Refrigerate overnight before serving, or freeze for later use. Serve with grated sharp cheddar and tortillas. You can also serve on steamed chunks of potatoes.

 

[schutd]

1 12-15 lb whole pork shoulder, bone in, skin and fat on.
10 lbs Big Jim Chilies frmo Hatch, NM (sub anaheims if you must)
3 Qts Chicken Stock
4 Large onions
20 cloves garlic
Salt
1 10# can whole peeled tomatoes, juice removed, and crushed
1 Qt Green Salsa (homemade prefered, but jar will work)

Preheat oven to 200-225 degrees (the lower the better)
Heat canola oil in a large pan. Sear shoulder on all sides.
Meawhile, puree onion and garlic into a paste in a food processor.
When well browned, Add chicken stock, onion and garlic paste to pan
Season stock to taste.
Cover with foil or tight fitting lid and place into oven. Braise overnight for apx 12 hours.
Roast and peel Chilies.
Remove shoulder from pan (should be darn near falling off bone)
Remove skin and fat cap, and pull meat into medium sized chunks.
Strain and defat braising liquid into a large stockpot.
Add pulled pork, peeled chilies, crushed tomatoes, and green salsa. Adjust seasoning and allow to simmer on the stove top for one more hour to allow flavors to meld.

Let it sit overnight, one more night if you can wait, otherwise start eating.

 

[Mulli]

making some of this today with a roasted tomatillo salsa and 2lbs of pork shoulder.

Good times

 

[Mulli]

making some of this today with a roasted tomatillo salsa and 2lbs of pork shoulder.

Good times

Oh man, that was seriously good. Quinoa with it.

Nice.