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Author Topic: Green Chili  (Read 2437 times)

Offline ryang

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Green Chili
« on: October 14, 2011, 10:04:13 am »
I love my green chili recipe, and it just won 1st place at my work's 10th annual chili cookoff, judged by the local fire dept.  Just thought I'd share. 

Love Tank Green Chili

2 pounds pork, diced & trimmed of fat

1-2 cup white or yellow onion, chopped
14 oz. chicken broth (I use my own made from scratch, but use something without a lot of artificial crap)

1½ teaspoons garlic powder
1 tablespoon green chili powder (I get green chili powder from Chimayo, NM every year)
1 teaspoon celery salt
½ teaspoon dried oregano
1 tablespoon cumin (I use crushed Indian cumin seed)

16oz green enchilada sauce
½ bottle of fresh microbrew/homebrew beer (light lager, pilsner, helles, maibock, etc)
¼ - ½  cup freshly chopped cilantro
1-3  freshly chopped jalapeños

32oz fire roasted green chili, chopped  (preferably fresh, but canned works fine)

jalapeño hot sauce as needed


Brown pork and drain

Add onion & chicken broth
Simmer 1 hour, stirring often

Add dry spices
Simmer 1 hour stirring often to avoid sticking

Add green enchilada sauce, cilantro, beer, and jalapeño
Simmer ½ hour

Add chopped green chili
Simmer 15 minutes

Adjust with a liberal dose of jalapeño hot sauce

Serve over rice and garnish with fresh cilantro and an optional sqeeze of fresh lime

Offline bluesman

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Re: Green Chili
« Reply #1 on: October 14, 2011, 10:24:07 am »
That looks like a fantastic recipe. Thank for posting. I think I might give it a whirl.  :)
Ron Price

Offline bo

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Re: Green Chili
« Reply #2 on: October 14, 2011, 10:40:19 am »
It does look very good. Just a suggestion, but try some fresh,roasted/blended tomatillos in place of the green enchilada sauce.

Offline euge

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Re: Green Chili
« Reply #3 on: October 15, 2011, 01:34:24 am »
I love it!  Congrats on taking 1st place! If you get bored- as a variation try mixing hominy in and you have green chili posole that's on the stewier side. And I smoke the pork butt first and then add after simmering the liquid portion while the flavors meld. I do this because the pork can get dry and loses it's unctuousness after simmering for extended periods.
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Offline redbeerman

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Re: Green Chili
« Reply #4 on: October 28, 2011, 09:03:35 am »
Recipe looks great.  I love green chile.  I like the smoked butt idea, too.
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Offline 1vertical

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Re: Green Chili
« Reply #5 on: October 28, 2011, 10:44:34 pm »
I just made a batch of green and man those fresh tailgater roasted chilies will
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