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Authentic Green Chili recipes needed please

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I want to make authentic green chili (not salsa verde)out of some leftover pork and was hoping you could help me out. No one here in New England seems to have the faintest idea what I am talking about when I say green chili. My internet searches have also been less that satisfactory.

When I lived in Greeley Colorado the best green chili was from Alberto's. It was loaded with pork and they smothered everything with it - burritos, sopapillas, etc. MMMM sooo good. Would love to find something similar but I realize that may be a stretch. Any help is appreciated. TIA!

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  1. I'm not sure if this is what you are looking for but it is green and they do call it chili. I make this recipe every August from my tomatillo crop. I like to add fried tortilla strips as a garnish. Substitute pork for beef, obviously.

    Link: http://www.globalgarden.com/Chile-Hea...

    1. I might be wrong, but I think authentic green chili is made only with the New Mexican Hatch green chiles. I live in Boston, and I haven't made it because I have yet to find Hatch chiles here. I know you can mail-order them (season's over) frozen, canned, etc. I have relatives from Texas bring me the red ones to make sauce for chilaquiles.

      3 Replies
      1. re: Rubee

        I have three pounds of them from my Aunt in Alberquerque (I know I spelled that wrong)

        1. re: EAF

          I recently made Chile Verde with frozen Hatch chiles, and one thing that I had not counted on was the SERIOUS heat the chiles packed. I am no stranger to heat. I eat serranos like pickles with some foods, and love dousing everything with Tabasco etc. But this stuff made me happily tear up. I would recommend tasting your batch (thawed) before deciding how much to put in.

          1. re: mielemaiale

            I'll second this comment. I just picked up a 40# bag of freshly roasted X-hot Joe Parkers and quickly peeled one and ate it as it came out of the roasting drum. Like mielemaiale I dig serious heat but it was literally breathtaking.

      2. p
        Pius Avocado III

        I was recently fortunate enough to find a cache (literally; the farmer told me she'd found pounds and pounds of peak-ripeness chiles hiding among the weeds) of green chiles and was also frustrated in attempts to find a good recipe for New Mexico-style green chile. The chiles were the Hatch type; I forget the name of the variety but it was not Anaheim.

        Here's what I did: I roasted, peeled and seeded the chiles, then roughly chopped them. I took about 3 lbs. of pork shoulder (you need a fatty cut) and chopped it into smallish chunks. I sauteed these in a small amount of canola oil until they lost their pink color, then threw in a diced white onion and a few cloves of garlic, sauteeing them together till the onions became translucent. I then added the chile (for that amount of meat I used 14 of them), 3 large tomatillos (roasted and pureed until smooth), water, crushed oregano (Mexican), ground cumin and salt. I simmered this over low heat for about 1 1/2 hours. It was very good. The main difference between this version and my usual chile verde is that the chiles rather than tomatillos really lay the foundation of this one. With some of the leftovers, I chopped the meat a little finer and poached eggs in it, which I highly recommend.

        I don't have a benchmark for the authenticity you seek but I suppose you could omit the tomatillos, or replace them with red tomato as called for in a few recipes I found.

        Also, check out Dr. Biggles' recent post on chile verde of the tomatillo persuasion (check out those pics!).

        Link: http://www.cyberbilly.com/meathenge/a...

        7 Replies
        1. re: Pius Avocado III

          Man oh Man does that look good!

          1. re: Pius Avocado III

            how does a Hatch NM green chile differ from a poblano?

            I'm on the east coast too, not really considering mailorder peppers, and that recipe looks sooooo good . . .

            1. re: pitu

              Pitu : Hatch chiles are more commonly known as Anaheim ( or, Big Jim , or New Mexico chiles ) . They are mild . They are long and slim , where a poblano is more squat , and shorter than an Anaheim . Hope this helps .

              1. re: pinotho

                A New Mexico Hatch Green Chili is definately not an Anaheim. Although they look similar, the taste and aroma of a Hatch chili is unlike any other! Also, Anaheim only come mild, whereas Hatch chilis are rated mild, medium, medium-hot, hot and very hot. The milds are the ones that you referred to as Big Jims.

                1. re: Laina

                  Anaheim is a type of New Mexico chile. I can cite both The Chile Pepper Encyclopedia (Dave DeWitt) and New Mexico internet sources on this.

                  http://www.nmchili.com/chili_history.htm
                  'About Hatch NM Chili'
                  "In New Mexico the pepper grown most widely is the long, curved, green pepper ranging from three to eight inches long that is often called Sandia, Anaheim, or even cayenne among other names. Today these are a few of the more popular New Mexico chilis being grown: Espanola, Sandia, Nu Mex, NuMex, R Naky, Nu Mex Joe Parker, Rio Grande 21 and of course my new favorite the Big Jim, or New Mexico 6, Nu Mex 6, or simply the 6. "

                  But, the point about heat is well taken. The Anaheim is (almost) always at the mild end, while some of the others are quite a bit hotter.

                  paulj

            2. re: Pius Avocado III

              Avocado, your recipe has become a household favorite around here, poached eggs and all. We LOVE it. I think one of the best things about it is that the meat, when prepared this way and simmered over low heat according to the proscribed time, comes out nice and thread-y, but succulent. In fact, we're making it tonight. Thanks for sharing!

              1. re: Pius Avocado III

                must rec this recipe. Refines the idea and creates a shining combo of flavors. Took one look at those photos and it was off to the market for pork and chiles.

              2. Fog City Boy's recipe from a few months ago on this board is excellent. Many old Mex-newMex recipies include the black olives and capers, so don't let that put you off.

                1. In New Mexico Chile Verde is basiclly meat and peppers, but in other areas, tomatillos and sometimes avacados might be added. Lime, lemons, cumin & garlic, mexican oregano too. Almost always Pork,(try a cubed Butt) but
                  I've taken to making a sauce separate from the meat, and topping
                  different things.
                  You can roast Tomatillos in the husk, in a water filled roasting pan,
                  450-500 for 5 min. or so; or you can use a cast iron skillet and swirl about at high heat , then cover and add a bit of water, steaming covered at low. Changes their whole character. Try a 2lb batch of tomatillos, 1lb batch of peppers, for a 4lb pork roast.
                  It's more about how much heat you want, how much meat you want, add spices, then simmer for a long time.

                  6 Replies
                  1. re: pepper ann

                    your choice of peppers, but mostly aneheims with jalapenos and serranos, a wax pepper or two and and an onion and your pot will be rockin'. Just remember to scrape the transparent membrane on the outside of the peppers,(You can char under a broiler, then wrap in wet paper towel and stick in freezer for 5 min. or so) and use or delete seeds at your disgression.
                    It's really more seat of the pants than precise measurements.

                    1. re: pepper ann

                      A short cut is to use a green salsa (salsa verde), such as the one Trade Joes sells. I look for one that lists tomatillos pretty high on the ingredients list. I like to balance the tomatillo tartness a bit with some brown sugar (piloncilio), and add spices like cinnamon and cloves (giving it a bit of an Andean 'seco' character).

                      Quite a few of the competition green chili recipes call for a green salsa, or enchilda sauce, or Goya mix.

                      paulj

                      1. re: paulj

                        Green Chili does not entail canned salsa, cinnamon or other sweet spices. I have traveled the world and found that green chili is native to the southwest. Not matter what I learn culinary wise, I keep coming back to my memory of the food I ate as a child in Colorado. People in other parts of the country will have no idea what you want if you're asking for a smothered burrito. By asking for one, you are likely to get a burrito smothered in enchilada sauce! Additionally, the peppers do make a difference; this is where much of your flavor comes from. There is always pork in green chili and the chili always has a hint of a bite, but not so much that you can't eat it; a little nose run is never a bad thing to cure a cold! Regardless, leave the habeneros for another dish. I have personally never used tomatoes or enchilada sauce to my green chili. I can see maybe using roasted tomatillos but that is as far as I stretch from the authentic green chili. To me, the ingredients are simple and just take time to cook. Through that you achieve chili to smother burritos in (breakfast or otherwise), and a nice stew to dip tortillas in. The simplicity is part of the beauty of this dish. For those of us that grew up with this, it is a flavor and memory that we constantly return to for comfort.

                        1. re: cufan8218

                          I beginning to suspect that Green Chili that is used as sauce on burritos (and other items) is more of a Colorado thing than New Mexico or general southwest. Those Texas competition green chilies sound more like a pork stew, using green chiles and tomatillos as part of the overall seasoning. I'm reminded of the contrast between a beef (and beans) chili that is used as a hot dog topping, and bowl of Texas Red which is eaten on its own.

                          paulj

                          1. re: paulj

                            Perhaps, as I have no experience (unfortunately) dining in New Mexico... but I got my recipe (as I said in my post below) from Cafe Pasquel's cookbook (santa fe) and it's very much consistent w/ Colorado-style green chile: a gravy flavored with chilis and pork.

                            cufan8218's comment that Enchilada Sauce is vastly different from green chile, in my mind, is erroneous: they are both based in gravy, they are both seasoned w/ chilis. Green Chili is simply more stew like, uses fresh chilis instead of dried and uses pork. Red Chili (enchilada sauce) uses dried chilis and is pureed. btw, should I be saying "chiles" instead of "chilis"?? I've gotten myself confused!

                            1. re: paulj

                              A search on colorado green chili turns up various descriptions such as

                              "Colorado verde is thicker and gooier than New Mexico green, and the fat chunks of pork give it more muscle and depth"

                              Best Colorado-style Green Chile
                              http://bestof.westword.com/bestof/awa...

                              Though if you know some Spanish the name 'Colorado Green Chili' is a bit odd - 'Red - Green - Chili' anyone?