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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.

                  '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.


            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.


                      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.


                          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

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

                      2. Everyone has their own style of cooking chiles.
                        All of them are great, especially with New Mexico chile.
                        Go to FoodTV.com and write in 'green chile stew'. There are 2 or 3 by Bobby Flay and my favorite is Emeril LaGasse's. I add potatoes and tweak it here and there but it's basically the same as mine. Once you make it a couple of times you can ad lib to your own taste. I've found that Emeril's recipes are nearly failsafe, always delicious and mostly simple to make.
                        Good luck.
                        Let us know what you finally brew up and share your recipe with us. You can't beat green chile in the cold weather and what a treat on the east coast.

                        1 Reply
                        1. re: chilepm

                          I learned to put potatoes in mine too, while living in Az., but who knows what's authentic in Green Chiles?

                        2. You might want to take a look at www.chilicookoff.com/, the website of the International chili society who recently held the world championships in Omaha, and the winning recipes for chili verde starting from 1999, are posted on the site.
                          As has been pointed out, there are vast differences in chili verde recipes and the world champs reflect that.
                          Yes, hatch chilis are preferred, but if unavailable, other green chilis are acceptable and doubt your 'audience' will know the difference!

                          1. Here's my husband's version of green chile sauce he got from his family in Denver. He likes to smother burritos with it.

                            2 T vegetable or corn oil
                            1 lb. cubed pork, like boneless country style ribs
                            2 T flour
                            2 c chicken broth
                            1 garlic clove, crushed
                            1 small onion, chopped
                            8-10 roasted green chiles, Anaheim or big jim, chopped
                            1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter
                            1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes
                            pinch of ground cumin (toasted in a hot pan)
                            pinch of Mexican oregano
                            salt and pepper

                            In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you've got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.

                            1 Reply
                            1. re: petradish

                              You got it petradish, that is your basic green chile with pork sauce served in Colorado.NM has many different variations as they do in Colorado. But that is the right base,and is the one used for a smothering sauce, or can be served as a stew,adding potatoes,carrots etc. They almost never use tomatillos like they do in mexico or the southwest when they make "chile verde" which is a different dish, and the use of tomatoes is more of a Colorado thing than a NM thing. Some possible roots from mexico would be what is called a "Guisado" or stew with anaheim green chiles(local chiles available) added. Native American indians probably had some influence as well. If one does not use either tomatoes or tomatillos,it would probably be a good idea to add a teaspoon of vinegar to help cut the richness and add a bit of piquant. (Mexican housewives use homemade pinneapple vinegar). The acidity element in many mexican dishes is important,brought by the Spaniards as a preservative,along with salt and/or sun drying meats.

                            2. I remember seeing a recipe for green chili in SFGate's Rent a Grandma series a while back that looked pretty interesting (along with a couple other dishes). Check out the link.

                              Link: http://sfgate.com/cgi-bin/article.cgi...

                              1. I don't know if many of you are on here anymore but if you are I wanted to thank you for the chile verde help I got by snooping back through your old posts (I was not the original poster) I had my first chile verde adventure last night, it was easy and delicious. I put together a recipe by combining your suggestions and improvising a bit with what I had on hand.

                                1 T oil
                                4 roasted peeled pastilla peppers chopped
                                2 lbs. tomatillos rinsed and chopped
                                1 large onion chopped
                                1/2 t cumin
                                1/2 t oregano
                                1 t sugar
                                1 carcass from a roasted chicken with dark meat attached.
                                3 cups water
                                1/2 bunch cilantro chopped

                                I cooked the veggies and seasonings in the oil for about 5 minutes and then added the chicken and the water. I put the lid on and simmered on low for 3 hours. I pulled the chicken bones out once the carcass broke down. Added the cilantro at the end, tasted, tasted some more. Served with crema, tortillas, radishes, and black beans. Yum! Thanks Chowhounds!

                                1. Thanks for the recipe. I haven't made green chili soup in a while but it is a favorite of mine. Those chili's are hot and your hands can really burn if you're peeling them without gloves, I remember soaking my hands in ice water during one green chili cooking session!! I think green chili soup can also be made with lamb, this is an Indian thing, I can't remember if I read this or someone in NM told me about it.

                                  1 Reply
                                  1. re: steinpilz

                                    Next time try soaking your hands in milk. The lingering heat is oils from the chile flesh that sits in your pores, and they "dissolve" better in milk.

                                  2. I used two forks to do the peeling so I didn't need to touch them much. The rubber gloves are a good suggestion. I also found the dash of sugar helped a lot to cut the heat of the chiles and the tartness of the tomatillos. I like the lamb idea, I'll have to give it a try.

                                    1. Sorry this post is coming in so late, I just stumbled on this site doing a search for green chile recipes. I went to high school in Greeley and we used to get breakfast burritoes from Alberto's everyday. They were SO GOOD. I could not help but laugh when I saw someone else raving about Alberto's green chile. The recipe I use is pretty much the same as everyone else's above although I do put in hominy because I love it so much. However, mine is no where close to Alberto's and some other hispanic ladies that make their own chile from scratch. A lady my mom used to work with made killer green chili and she would not give me her recipe, she said it was a family secret. Maybe the really good recipes are closely guarded secrets that we'll never know about! I say make whatever tastes the best that you come up with on your own. I didn't have a recipe when I 1st started making green chile, I just played around with different flavors until it was decent. I live in Western Colorado now and we generally have an abundance of roasted chile vendors in the late summer and fall. A bushel will last me about 2 years frozen. It is really nice to have the real fresh thing, not the canned junk. Happy chile making!

                                      1. Do any of you have a favorite source of frozen green chile?
                                        I have a serious hankering for some, but will have to get it via mail order.
                                        Any suggestions of vendors?

                                        1. Best chiles, as discussed above, are Hatch, out of Hatch, New Mexico, not too far out of Santa Fe. They sell them frozen, in ten pound quantities. You can find them at http://www.hatch-chile.com/ or call them at 1-800-292-4454. My sister lives in Santa Fe, NM, so I have my source there, direct from the roasters, but these folks are great!

                                          4 Replies
                                          1. re: lrostron

                                            Hatch is several hours south of Santa Fe, in Southern New Mexico, closer to Las Cruces.
                                            I recently ordered 10 lbs of roasted green chile (frozen in 1lb ziploc bags) from this place http://www.nmcchile.com/

                                            1. re: bklyngrl

                                              I was about to suggest the same source. www.nmchile.com When I was little we lived in Albuquerque and I remember the STREETS smelled of roasting green chiles in chile season (late Fall), it's one of the best smells in the world! My mother and I would go to a chile patch every fall and pick our own chiles and take them to a bakery in the Valley that would roast them for us.

                                              1. re: ballulah

                                                There is a difference in those three links: nmchile, nmchili, and nmcchile (extra c and an e). nmchile is not a useful site, unless you want to buy a domain name.

                                            2. re: lrostron

                                              my sons live in santa fe new mexico...i had never had green chiles..i got addicted to them when i visited there..they even served them on mcdonalds and burger kings hamburgers..they dont here in stockton calif..i serve them on mine..lol

                                            3. I know this may sound crazy! But I am literally almost in tears here! I thought I was loosing my mind! I am from Denver, Co and recently moved to Illinois just outside of Chicago. NO ONE and I mean no one has a clue when I ask for a smothered burrito or green chile!!! They just look at me blankly in total confusion and ask if I want salsa or a "wet" (??) burrito. I love Mexican food and am so very home sick for what I consider Authentic Mexican food. I've never been to the place in Greely but I can imagine how yummy it was. Dear God I know just what you mean when you say your search has been less than satisfactory, I've only found one place where the food is at best fair. I just had to vent I thought no one felt this way. Luckily my mother is going to Denver soon and will bring a bucket of green chile back for me (hopefully ;op). Until then I guess I better get really good at making it myself. Thanks for helping me relieve my madness I feel better.

                                              7 Replies
                                              1. re: Griff18

                                                Your definition of 'authentic green chili' (not chile, the pepper) is limited to parts of the US Southwest, where thick green chile with pork stew is rolled into a smothered burrito. No wonder the Chicago locals are confused.
                                                If you haven't already, try posting on the Chicago area board about where to find it in a restaurant. Here in LA smothered/wet burritos are mostly confined to restaurants catering to gringos, so it is doubly hard to find a good one.
                                                EDIT - the above recipe by petradish looks darn good - use it!
                                                BTW the fresh chile called pasilla in some western states is called poblano elsewhere. Also IMHO a great substitute for Hatch or anaheim chiles in these kind of recipes.

                                                1. re: Griff18

                                                  It does not sound crazy at all! I am almost in tears as well!!!!!
                                                  I am from Denver, CO and recently moved to Washington state. You are totally right! NO ONE has the foggiest clue what green chili is!!!!
                                                  I have finally given up on trying to find a place out here that knows what is, much less makes it. I have decided I am going to make my own!
                                                  I am struggling to find decent green chilies out here, but at least it is the right season now, so I am hopeful. If not, I just convinced a friend back home in Colorado to send me some real Colorado Hatch chilies!
                                                  I have been told that places in Colorado will ship frozen green chili to you in another state. However I do not have any information on who will do that or what they may charge.
                                                  Since I have been searching the internet for recipes to make my ultimate green chili, I have found that every one that was a child from Colorado raised on green chili feels exactly the same as we do. And no one any where but Colorado, New Mexico, and Wyoming has any idea about the green chili we grew up on.
                                                  I hope that you can find something that works for you! Wish me luck in my venture of making my own homemade green chili.
                                                  And take heart that you are not the only one, and I feel much better being able to vent to a sympathetic ear as well! :)

                                                  1. re: ChristiKat

                                                    You're not gonna find it. Stop looking. Make your own. It's found in the SW ONLY. Search for chile with an E on the end, not an I. There are plenty of sites to order them from - either fresh, or roasted and frozen. OR, you can roast your own using combinations of different annaheims. In Chicago, a few restaurants have tried to stay afloat serving "New Mexican Cuisine." What a joke. I have no idea where they gad their green or red in NM, but they were sad, sad renditions. Like scarily sad. Like they went to one restaurant, and forgot what the chile really was like so they just winged it. totally wrong. Just start making your own, and freezing it in portioned baggies. It freezes wonderfully. I don't miss it anymore. I just make it.

                                                    My favorite when I lived in Denver was from a tiny hole in the wall called Chubbies. It was a take out counter. I Used to dream about their breakfast burritos with green chile. It was never the same twice, but when it was good, it was the absolute best for the price (dirt cheap.)

                                                    Recent thread (from, um, THIS year,) with my general recipe:

                                                    1. re: gordeaux

                                                      Love, love, LOVE Chubbies!!!! Breakfast burritos rock!
                                                      I was back in Denver a month ago and made that one of my top priorities!
                                                      I am going to be in Denver in a couple weeks and am hoping I can buy some chilies and bring them home.
                                                      Thanx for the advice! I am planning to make my own. Not sure about roasting my own, but I may try that in the near future.
                                                      Thanx for the recipe. I will try it and probably end up modifying it to my taste.

                                                      Can't wait to get making real green chile!

                                                      1. re: ChristiKat

                                                        Chubbys is amazing, and dare I say El chubbys is also pretty darn good. It is just about impossible to find a good smothered burrito anywhere, but both of those places did it very well.

                                                        Another great place for mexican food is Tafolinos, its in lakewood. I never went to the big Tafolinos but always ordered my food from "Tafolinos Too!". I cant speak for the other but Tafolinos Too had great food a few years ago, went there on far to many lunch break. Their Chili Rellanos were some of the best I have ever eaten to this day.

                                                    2. re: ChristiKat

                                                      If your climate is amenable, consider growing your own Hatch chiles. Due to domination of our food supply by large corporations, better chiles will likely make it to your area only via small local suppliers.
                                                      I have a demonstratably brown thumb, but I HAVE grown chiles successfully in the city.
                                                      Finally last week I was able to taste hot Hatch chiles here and to make some chile stew; OK, now to track down a reputable seed supplier. Gordeaux?

                                                      1. re: DiveFan

                                                        To ChristiKat--I just found Hatch Chiles at my local Town and Country grocery on Bainbridge Island-- so if you are in the Seattle area try the upscale stores--you may have luck. I bought a whole case.

                                                  2. I was wondering if EAF was sucessful in their search. I came across this looking for a recipe similar to the green chili I had while living in Colorado (the Monterey House in West Denver ) and would appreciate any helping in finding a recipe that is like those in colorado.

                                                    1 Reply
                                                    1. re: eyegeek

                                                      Eye Geek,

                                                      I have been looking for the green chili sauce recipe from the Moneterrey House - they used it to "smother" their burritos. Since Grace and Jerry sold the restaurant and moved back to Monterey I don't know if I will ever see it. The original restaurant on 20th was a family and friends hangout and the good food passed the test of time (I used to have family bring sauce when they would visit me on the west coast - Grace was great about packaging it up.) Let me know if you have any luck.

                                                    2. here is a simple but very tasty base recipe i learned while living in denver.

                                                      1 pork butt roast cut into 1/2" to 1" pieces
                                                      1 large can stewed peeled tomatoes
                                                      2 small cans green chiles, diced
                                                      1 or 2 small cans halapenos, diced(you can sub any favorite chile here for heat)
                                                      garlic powder

                                                      in a large bowl mix tomatoes, green chiles and halapenos. i like to use my hands and really crush up the tomatoes. set aside.
                                                      in large stew pot brown pork in oil(i like to throw the fat ive cut off in first to render then pull before meat goes in). add a couple tablespoons of flour and cook while stirring for a a few minutes. add tomato/chile mixture and season to taste(i use plenty of salt and garlic here). at this point it becomes a matter of preference. i usually will let it sit on low heat for 4 or 5 hours until the flavors are completely melded and the pork is like butter. i never eat it the first day. i bring it out the next day and subsequent to reheat for meals. i keep my burritos simple as well by just cooking pinto beans until they crack and make the water into their own personal gravy, seasoned with salt and, yes, more garlic. shredded cheddar and beans wrapped in a flour tortilla and then smothered with the green chili. my favorite dish and with a huge following here in wisconsin since my friends found out.
                                                      P.S. My absolutely favorite smothered burrito is from Chubby's in Denver. If you ever get a chance...

                                                      1. I'm gonna GIVE you all my mother's AWEsome, true, ever good GREEN CHILE recipe:
                                                        In a medium saucepan, cook your pork with oil - any boneless cut works so long as it is cubed - don't cook all the way, just till the pink is mostly gone- you can add garlic powder or fresh garlic if you want, my mom loves to use garlic salt here. (As you will see, we don't add a lot of other spices to this dish because we don't like to mask the flavor of the chiles - we like to enhance the flavor - garlic is good, but use is lightly.)
                                                        In the same pan, push the pork to one corner, allowing the oil to seperate - now open space in the pan, brown about a tbls of flour in the oil, mix it well with the oil and it will have a smooth consistancy.
                                                        Next, add the chile(see below for my family's way of preparing pueblo or hatch chile)
                                                        Mix chile, flour, and pork, stir well and add a bit of water, just enough to make it a bit more like a sauce, but not too watery.
                                                        Simmer on low/med for 15 min or until pork is cooked. We eat this with everything! Eggs, tortilla and green chile in the morning - to hamburger's with green chile smothered on them for lunch - to green chile burritos in the evening.

                                                        I have been helping my family roast green chile since I was able to walk. Along with making tamales, it is one of our biggest family traditions. In fact, when I moved away from our small town of Trinidad, Colorado to Nashville, TN, I flew back just to help with the chiles and tamales.

                                                        HOW the BACA FAMILY roasts green chile:
                                                        When the green chile's come to season which is now - Sept - Oct. we buy 2full bushels. We generally roast our own chiles. This process takes 1/2 day if you have help - a full day if you do it yourself. Keep in mind, we do a mass production because we freeze the chile to last us through the year.
                                                        Each chile is individually rubbed lightly with lard or shortening. This helps evenly roast chiles and aids in skinning the chile later.
                                                        After rubbing, we either place the chiles in a 300 degree oven on a cookie sheet or fire up the BBQ.
                                                        We turn the chiles every now and again. We know the chiles are done when the "skin" bubbles are large and the chile meat has softened.
                                                        We then transfer the roasted chiles to large pots and cover them with a damp cloth - this helps steam them and aids in peeling.
                                                        When the roasted chiles have cooled to a temp our fingers can handle, we coat our hands with olive oil, to prevent "spice burn"(as my grandma called it). And we begin peeling the skins off the chiles and removing the stems. We try to preserve the length of the chile as much as possible and we leave all the seeds too... in fact we only remove the outer skin that has seperated itself and the stem.
                                                        After that is all done, we gently mash the roasted and peeled chilies and then pack in freezer bags. This will last us all year and it makes making chile very easy.
                                                        I hope you all try it if you can. We live on the border of New Mexico and Colorado and this is the way my mother's mother made chile and it's the way all my sisters make their chile, and everyone that comes over to eat say it's the best green chile they ever had.

                                                        1 Reply
                                                        1. re: braidedblue

                                                          Oh my gosh, I spent two summers living just south of Trinidad, near Raton, NM (with the grandson of the then-mayor of Hatch, no less), and I ate green chile on EVERYTHING while I was living there. I probably ate it every day, and now every time I go back I order nothing but green chile stew, smothered burritos, and sopapillas. I miss it so much, and thanks to all of you for the tips on this thread! Braidedblue, I'm definitely going to try your recipe with some frozen chiles.

                                                          Also... it's nowhere near as good as the real thing, but Williams-Sonoma is currently selling jars of green chili "soup base." It's OK. We took it and added two extra cans of chopped green chiles from the grocery store, and it's almost good enough to tide me over until we get back to visit NM in the spring.

                                                        2. If you all want the real hatch chile shipped to you FRESH check out this site:

                                                          If you want green hatch chile that is already roasted, peeled, and FROZEN go here:
                                                          I have used the frozen chiles and the tamales from this company before and I must say, it is pretty close to my families recipes.

                                                          And if you are looking for a good tortilla try:
                                                          This site also has frozen chile and tamales and salsa - its all really good, our local Safeway carries all their products and when I don't feel like making dinner from scratch, I use their products. But the tortilla's are to die for! They are almost as good as my mom's.

                                                          2 Replies
                                                          1. re: braidedblue

                                                            To add more clutter to this already cluttered thread:

                                                            Those of you in Colorado can get a steal on good chiles by ignoring the "Hatch Hype" and finding chiles grown in Pueblo. Not sure of a local source in Denver but have a friend who takes a trip down south each fall and brings back a couple of bushels. I will put them against any chile I've had from New Mexico.. but that's not saying there aren't BETTER ones in New Mexico- but what we get here in Denver is good but expensive.

                                                            Also- you scattered folks craving Green Chile (and I was once one of you in Northern California) need to understand that unless your local Mex place has owners /recipes from the Durango region they will have no clue what you are looking for. New Mexican green chile is a gravy, plain and simple. It is typically flavored with onions, pork, chiles and occasionally tomatoes. Spices are simple- cumin, salt, pepper, oregano. That's the foundation and obviously 100 million derivations come from there.

                                                            If you can find a used copy of the Cafe Pasquel's cookbook it'll be well worth your time as the Red and Green chile recipes in that book were the foundation for my own personal ever-changing recipes.


                                                            I've gotten better but... I *still* can't make it as well as some of the local restaurants and it makes me so ANGRY! :-)

                                                            One tip for home cooks- do NOT put so much meat in the pot to brown that it steams instead of browns! Take your time, a little at a time.. you're not trying to cook the pork, you're trying to get a crust on it. I flour my pork cubes to assist in getting a tasty crust. Also- don't bother with lean pork- use shoulder or other fatty cuts as they become so tender when stewed.

                                                            Other things that have helped me:
                                                            Toast cumin seeds and then grind them rather than using oxidized powder. Stew some red chile pods, skin them, seed them and then puree them instead of using chile powder.

                                                            also also- it's okay to use canned chxn broth (low sodium) as a base but stew it ahead of time with pork bones to get a deeper pork flavor.

                                                            those of you who make GREAT green chile- what oil do you use as a base? Have tried canola, lard, peanut.. have found best luck w/ vegetable oil but am open to ideas. How do you get HEAT into the chile?? I use jalapenos and "hot" chiles.. and it's definitely warm .. but not "en fuego". I dislike the artificial taste of jumping the heat up w/ "habanero sauce". How can I make it both blazing AND well-flavored? Poblanos (or their dried counterpart anchos) have the right flavor but not enough heat. And lastly- what do *you* use for a liquid base? Pork stock? chicken stock? other??

                                                            1. re: e_bone

                                                              I like a homemade chicken stock as a base.Vegetable oil is also my choice for making the roux along with the pork fat. As far as heat,you can add more jalapenos or serranos,good idea to saute' them first. The idea is to get the Anaheim style chili to shine through, so try to find hot one either from Colorado, New Mexico or California. If all you can find are the mild ones, "Rotel" makes canned diced tomatoes with NM. style green chilies mixed in,and they make a hot version,and it does have a great kick. Most good stock is made using the bones and browning them. If you use pork,such as country style ribs, parboil them first, let them dry, then brown them off for maling the stock and the pork for your stew,you need to get the majority of the blood out. Pork blood has a nasty bitter taste. Most chefs when making any kind of stew will use the parboil process before they brown their meat.

                                                          2. I had a friend from Denver that would make Green Chili and call it Chili Relleno.
                                                            She would use fresh or canned chilis, canned tomatoes, pork, simmer all of that misc spices. Then she would fill egg roll wraps with ground meat or refried beans and fry them and smother with the Green Chili, chopped tomatoes, cheese, lettuce, sour cream. I have lost the recipe and would really love to find it again. I am going to be making if from memory tomorrow.

                                                            1. I love green chili, and the only place I've had it is at a Mexican restaurant in Lake Saranac NY. It would be one of the high points of our visit every year, going there to get a couple of bowls with tortillas on the side. Now that I have some authentic recipes, I will be making it myself very shortly. We didn't grow up with it, but we fell in love with the first taste. Thanks for the info!

                                                              1. The recipe from Petradish looks like what I think of when I think of Colorado's version of Green Chili. I was in Denver a few weeks ago and went to the Cherry Creek Farmer's market where I bought a jar of it and used it on eggs and tamales. It was sooooo good. I wrote down the website from the jar so I could order it and have it shipped to my home in PA. I wrote it as www.betosgreenchili.com but that URL doesn't work. I have Googled different variations and just can't seem to find the company that makes it. If someone can help me figure out how to get this stuff, I would appreciate it. In the meantime, I am saving Petradish's recipe and will probably give it a try.

                                                                1. Hi Tia,

                                                                  I know what you are searching for. My husband and I went to school in Greeley and lived off of Alberto's and Urbinos. Loved it and still crave it although both are gone now. Let me know if you have any success.

                                                                  1. Holy smokes, you've been searching for this recipe since 2005? I just moved away from Greeley 6 months ago and I'm already jonesing for Albertos green chile. I guess the search goes on.

                                                                    1. I found this great basic recipe to start with and then alter to your taste (I prefer 1/2 the onions myself and some may want to add some spices. Best to use fresh roasted Hatch chili, peeled, seeded & sliced, but store-bought frozen chili will work if you don't have access to fresh chili).

                                                                      Old Fashioned Colorado Green Chili
                                                                      This is a flavorful, simple recipe that can easily be modified to suit your taste.

                                                                      2 lbs. cubed pork
                                                                      1 tbsp. minced garlic (about 2 cloves)
                                                                      1/4 tsp pepper
                                                                      3 tbsp. flour
                                                                      2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
                                                                      1 14.5 oz can chicken broth
                                                                      1 cup water
                                                                      2 ½ cups diced green chiles (about 20 chiles)
                                                                      2 cups diced onion.
                                                                      Salt & pepper to taste.

                                                                      Brown pork in skillet with garlic and pepper. Add flour and brown as well.

                                                                      In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.

                                                                      (You can also cook it in a large pot on the stove at low heat.)

                                                                      Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.

                                                                      This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.

                                                                      Makes approximately 3 quarts. Serves 8-10.

                                                                      Prep time: 1 hour (includes dicing pork, garlic tomatoes, and chiles)
                                                                      Cooking time: 2 hours
                                                                      Total time: 3 hours

                                                                      1. Hi,
                                                                        I've been searching for that recipe for years! I lived in Boulder at one time worked in a small bar/restaurant, in a small town 11 miles south of Boulder. The Mexican cook there smothered his burritos in this gravy, topped with grated cheese and served on a bed of shredded lettuce, delicious. It had pork, green chiles, onions, probably some tomatillo, a little garlic, no tomatoes and was mild. It was definitly a true gravy thickened with flour. He probably made a roux with the pork drippings after browning the meat. He wouldn't give the recipe, his secret, but I later found it in a can at a gas station/grocery! Can't remember the brand name and I don't think I ever found it at King Sooper's.

                                                                        The closest I've come to making it was to brown the pork cubes, remove and make the roux, in a separate pot - simmer the pork with a 33oz. jar of "Green Chile Stew" made by Cookwell and Company, Austin, Texas. (cookwell.net) When the pork is done add the roux and thicken. It's not quite the same but really good! The "green chili stew" in the jar has roasted :green chiles, tomatillos, tomatoes and Serrano peppers. Garlic, onions, whole kernel corn, cilantro, lime juice, cumin and chicken broth+. I live right outside of Austin, have never seen it served anywhere else but Colorado, probably did originate in New Mexico. I have a friend who grew up around Chama and he's never had it, but the farther north you go the faster the food changes.

                                                                        Hope this helps and good luck. Let me know if you find it!

                                                                        1. I'm going to side with the 'simpler is better' group on this one. The flavor of the Hatch green chilis is what you want to take the spotlight. I wouldn't use much more than pork butt, Hatch chilis, onion, salt, a bit of cumin and maybe a bit of masa for thickening. Absolutely no tomatoes, though I suppose if you just must, you could add a few tomatillos. I prefer just a bit of vinegar for a touch of tanginess. That's pretty much it. The secret is in very quickly searing the pieces of pork, then simmering the whole thing v-e-r-y, v-e-r-y slowly. Tip. Put a lid on it and stick it in a slow, slow oven ... around 225º to 250º. Then basically forget about it for a while. Serve the potatoes on the side; don't put them in the stew. They'll just cook to pieces and/or absorb the flavors. While this is not a 'bad' thing in most stews, you really want the simple deliciousness of the Hatch green chilis to shine forth in all their radiant glory in this dish. I'd even skip the garlic... just don't need it. Much as I love it normally, again, you just do NOT want anything obscuring the flavors here. K.I.S.S.

                                                                          1. We are in beautiful blue-sky Colorado for vacation this week and one of the first things I did was hit the Boulder farmers market and buy a few bags of roasted chiles. I am going to make a batch of pork green chili today. I will be using Petradish's recipe from a posts above.
                                                                            Here it is. I add cilantro at the end but other than that, I follow the recdipe pretty much exactly as written.

                                                                            2 T vegetable or corn oil
                                                                            1 lb. cubed pork, like boneless country style ribs
                                                                            2 T flour
                                                                            2 c chicken broth
                                                                            1 garlic clove, crushed
                                                                            1 small onion, chopped
                                                                            8-10 roasted green chiles, Anaheim or big jim, chopped
                                                                            1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter
                                                                            1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes
                                                                            pinch of ground cumin (toasted in a hot pan)
                                                                            pinch of Mexican oregano
                                                                            salt and pepper

                                                                            In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you've got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.

                                                                            1. May have been mentioned upthread, but just ran across a good book that could be helpful: Feast of Santa Fe by Huntley Dent. Haven't had a bad recipe yet. Lots of tutorials on chiles and using them as layers of flavors in food.