Time for Green Chili

Colorado is known for it’s green chili.  You can find many different varieties everywhere  all throughout the state.  Some people like it thin and some people like it thick, but everyone has their own unique style and recipe.   I like mine thick and spicy, with a lot of pork.  Just like when I make soups, I make a big pot and freeze a lot of it, so I can use it again later, especially when the temperature drops and we need something to warm us up from the inside out.   We like it served just about anyway you can serve it, but our favorite way is to serve it over tamales.  This time, however, we are not going to get too much of it, since my husband volunteered me to make it for his co-workers.  Darn, I’ll just have to make some more just for us sometime soon.   If you don’t like pork, you can substitute chicken, or to make it vegetarian or vegan, you can use the vegan sausages.

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Cooking both the pork and the vegetables.

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It’s almost done. The pork and the vegetables are added together.  It’s in the simmering stage.  Let it simmer for at least about 1 1/2 hours, stirring frequently to make sure it doesn’t stick or burn.

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Served over tamales with a margarita especial.

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Jeanne’s Green Chili

I cook everything to taste.  When cooking, I rarely measure anything,hence the reason you don’t see a lot of amounts in my recipes.  About the only time I really measure anything is when I am baking, since baking is more of an exact science and cooking is more like the artist’s perception.

3-4 lbs pork loin, cubed

flour to coat the pork, if using to thicken

tomatillos, peeled and diced

onions, diced

jalapenos, diced fine (use as many as you need to spice it up depending on your level of spiciness)

roasted hatch chili peppers, skinned and seeded, diced (we get both the green and the red mixed together because we like it spicy)

green bell peppers, diced (I also use pasilla or Anaheim chilies a lot as well)

garlic

cumin

oregano

thyme

marjoram

salt & pepper to taste

olive oil

chicken broth

cilantro

top with sour cream, cheese, cilantro (optional.  Sometimes we even like to top it with Fritos as well.)

Cut all your vegetables, except the roasted peppers, and saute them all together, in olive oil until tender, for about 10 minutes.  As your vegetables are cooking, in a separate pot, cook your pork.  Since I like my green chili thick, I coat my pork pieces in flour and saute in hot oil until cooked thoroughly.  Add the cooked pork, making sure to get all the flour coatings and drippings, to the vegetables along with your chicken broth, roasted peppers and spices.  Bring to a boil, then reduce the heat to a simmer, and continue cooking for at least 1 1/2 hours, stirring frequently.  If you do not like your green chili thick, don’t add the flour, or add less of it to make it to your desired thickness.  Once it’s all done, make yourself a nice margarita or two, and enjoy.

Margarita Especial

Tequila

Sweet & Sour mix

Grand Marnier

a splash of lime juice

a splash of sprite

 

I like mine on the rocks with no salt, but if you like them blended, just pour everything into a blender over ice and blend until it becomes slushy,

 

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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