ISO Green chile recipes
I am recent transplant from the bay area (ca) to denver, colorado... when I think green sauce & mexican food, I thing of chile verde... a sauce (without meat) made primarily from tomatillos, onions.. maybe a little cilantro... having moved here, it seems all green sauce associated with mexican food is green chile (green chilies, pork, tomatoes). Being a chowhound, I of course was excited about a new source of delicious-ness... and then dug out my old copies of calvin trillan's books and remembered him waxing on about red & green chile... so now i'm trying to learn to love it.
so far I've had some very bad (corn-starchy & bland) green chile.. then had some home-made from a co-worker.. after a taste, I thought... ah ha! we're on to something good. for a while there I was starting to wonder what all the fuss was about... and then I had some tasty green chile at a few local restaurants... the sauce was spicy, it had body without being overly viscous... quite tasty.
I would be thrilled if anyone has some good recipes out there... I'd love to experiment and make this myself too.. especially in the summer when I can get fresh tomatoes & roasted chilies from the farmer's market.
thanks in advance,
Great site! Chile rellanos, diced on a cheese berger, turkey, stuffiing & green chile sandwiches, on a BLT, green chile w/ cheese burrito, in scrambled eggs, diced w/ avacado, heaped on top of a bowl of pinto beans w/ cheese & diced onion, mixed w/ sour cream, nuked w/ creamcheese and raw w/ a glass of beer. Pickled.
Along with the above chowhound link, I think this recipe is pretty representative of "ISO" chili verde. http://www.chilicookoff.com/Recipe/Re...
I post this off Passadumkeq's reply because I believe his origin is Mexico (and he seems to have been around). What do YOU say about people's use of "chile" versus "chili", when referring to a meat dish?
Aren't many people confused or is a regional thing? Isn't Megan talking about "chili made with meat"? "Green" chili with pork, where "chiles" go in the recipe? I was taught, when in NM, that if you asked for "chile" in a restaurant you got a salsa or sauce made of chiles and NO meat.
Just trying to keep the pot stirred!
Mi cunadas roots go back over 400 yrs in northern New Mexico. I learned a lot from her family. Did you read my chile post about God creating New Mex chile, w/o beans on the 7th day while she rested? I knew places in New Mex where a green chile burrito was roasted green chiles and cheese. No mas. I remember when my dad visited from the east and ordered bowl of red chile. His first comment, after the first taste was, "Are you trying to kill your poor father?" His second was, "Where are the beans?" To which I replied, "Your ordered chile, not beans." I've been following your posts, Scargod, and we have very similiar chile theologies. But I prefer Chimayo to Hatch. My brother is sending me a Hatch batch this week and I will not complain. The best part is I've converted my Yankee wife to a pure chile doctrine.
Mmmmm, green chile mole W/ chicken and chorizo for dinner tonight!
Well, my Spanish isn't that good but you say your mother-in-law's family goes way back in NM? I read the referred post and it prompted me to order Chimayo AND Hatch chile powder from NSS just now. Got some posole and Hopi blue corn cornmeal, too. Had chorizo and chicken in a soup two nights ago, when I found a nearby source for chorizo. Fresh cilantro, "queso quesadillas" and fresh guacomole.
I see you using "chile" without regard for the distinguishing whether it is meatless or not. Is this correct? I would really like a clarification of where you stand on this burning issue! I say you should say "chili" (the American [or Texas] bastardization of chile) if it has meat in it! Otherwise, I'm totally lost!
Just a reminder, the OP was asking about Denver/Colorado style green chili. Is it 'i' or 'e'? One article I found used the 'e', but the restaurant that they claimed had the best uses 'i' on the menu. In any case the Colorado style is different from NM. From what I've read it is thick and meaty. But the OP wants a recipe that has 'body without being overly viscous'. I think the recipe on the other thread by posted by petradish looks like a good starting point. The main components are cubed pork and green chiles.
That would be a bit confusing, since La Plata County, CO (Durango) lies between San Juan County, CO (Silverton) and San Juan County, NW (Aztec). I've driven through that area, and didn't get the impression that chiles, or chile dishes, were an important topic. San Juan, CO is a historic mining district high in the San Juan mountains.
Just made this last weekend and it was fantastic.
6-8 tomatillos - husked and rinsed
2 serrano chiles
1/4 white onion
Put the tomatillos on a foil-lined pan in a broiler no more than 4 inches from the flame for about 5-10 min. You want to scorch them pretty good. Then turn them over for another 5 min or so. take out of the broiler and set aside.
Sear the serranos in a pan, I use a cast iron skillet. You could alternatively broil them with the tomatillos if you prefer.
Cut up the onion, rinse in a sieve and drain.
Add the tomatillos (and the liquid they've released in the pan) and serranos and some salt into a blender. You may need to add a little water but I usually don't - judge by the consistency you like.
Pour the puree into a bowl and add the chopped onions. Should last in the frig for a while.
Yes, I forgot; roast all chiles, broiler, stove top, right in the flames if you have gas or, when in season, on the grill. Take I 25 south some weekend to Chimayo, near near Sante Fe, for the Holy Grail of chile experience.
o.k. clarification is what is needed. while I love all forms of chili or chile (meatless or otherwise), or uses for green chilies (the pepper... roasted, fried whatever...)
what I am specifically looking for is what Coloradans call green chile. which is more like a thick sauce (with pork typically.. but sometimes not with actual chunks in it). you could eat it alone, but it is usually used (from my limited experience) to smother a burrito or in a burrito (on eggs, or with some kind of meat... in a taco, on an enchilada, etc. This ingredient list is more like it... no tomatillos, and tomatoes are usually optional.
-4 lbs pork tenderloin or pork roast.
1 lb ground pork
12-15 whole new mexico green chilis roasted and peeled.
(or 5-6 cans whole green chilis)
2-3 jalepenos for heat
2 medium onions (white or yellow)
2 cups of chicken stock
1 teaspoon cumin
1 teaspoon oregano
1-2 cloves garlic
1/4 cup flour
1/4 teaspoon black pepper
(*optional 3 tomatoes, 1 potato)
Tomatillos are a low elevation crop: Not native to high elevation areas such as NM. Colorado and Wyoming. Green chile stew-pork, green chillis, potatoes, seems to follow the spine of the Rockies.
Chile Verde, at least in my experience of living in the West for 25 years, is tomatillos, green chillis and pork, with an accent of citrus,usually lime, sometimes lemon or orange, + herbs.
Garlic, Mexi Oregano and cumin common to both.
YOU ARE GOOD! When I lived in New Mex. I didn't know what the hell a tomatillo was or a black bean either for that manner. I stand corrected. The tomatillo is a low life commie liberal influence of easterners, not used in traditional N New Mex/Colo cooking. Seriously, I didn't use tomatillios until I moved to Maine because they were a lot cheaper than greenchilies and helped stretch a batch.
Chile Verde Puro!.