thx?

i don't care what you put in your 'chile verde' but don't disrespect hatch green chile dave. It is disrespectful to hatch green chili farmers in southern new mexico where it is undisputed the only place you can get them. Keep bumping this thread? for reps? just leave the hatch chile debate go...

I posted this today because that is when I got what I considered to be some interesting info on chilies, from perhaps Washington’s largest chili farmer.

No disrespect to any person or pepper was ever intended. I can’t imagine how anyone could possible see any disrespect in anything I typed, either toward the fine farmers of Hatch or the exceptional chilies they grow.

I could see someone getting testy if anyone were to note they had a seriously sandy vagina, but fortunately no one has done that here.

good to know info from eastern warshington chile farmers . thanks dave!

It is NOT just you.

I don't see how you can go wrong either way. We had our version last week. YUM!

I am sure there must be some difrences in how certain fruits and veggies taste from region to region. But . .. I'm guessing the cooks had a bit to do with it. And from what I hear you were probably horndogging the cooks which might have clouded your judgment.

pm sent

the place in ballard?

just try vedder's mole recipe. it is the same as his chile verde's recipe, just add green salsa.

since this is about green chile here is another recipe. not the family's recipe yet but close.


2 to 3 lbs boneless pork sirloin roast cut into one inch cubes
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 medium onions chopped (1 1/2 to 2 cups)
3 cloves garlic - minced
1 10 oz can diced tomatoes (Rotel) or 1 fresh tomato chopped
1 Tablespoon lemon pepper seasoning
1/2 Tablespoon ground cumin
1 Beef bouillon cube
3 to 4 Tablespoons cooking oil
1 27 ounce can Hatch chopped green chiles (I use fresh)
4 to 6 cups of water
Directions
Combine flour salt and pepper in a large zip lock bag, add pork,
shake to coat evenly.
Brown pork in oil in a LARGE pot.
While pork is cooking saute onions and garlic untill onions are tender, about 5minutes. When pork is browned add sauted onions and garlic.
Add remaining ingredients and bring to a boil.
Reduce heat and simmerfor 1-1/2 to 2 hours, or until pork is very tender.
Serve with warm tortillas.

bamp because veddor's poverty green chilie stew tasted like [Bleeeeep!].

I tried Stlhead's recipe. I turned out ok, but not great. Not saying it is Stlheads's recipe, probably just the cook. I have to watch the saturated fat pretty close so I substituted pork loin for pork shoulder, cubed it and browned it in some olive oil. Did everything else with the Chile's. The problem may not be only with the leaner cut of meat, but perhaps I didn't get the seasoning portions right. I also cooked it in a slow cooker, covered and it came out pretty watery. Any tips Stlhead?

I am going to give Vedder's a try; but here I go again, can't use bacon grease or pork shoulder and I am sure the bacon grease is the secret to his success; but I will try anyway and see how it goes. I will also try some of the others posted here.

Thats a pile a Chile Verde so I am on day three of eating it. I think tonight I will put it over rice and top with more onion and jalepeno pepper. some for lunch tomorrow, and then freeze the rest.

Sorry I didn't see your post. I'll have to make another batch soon and see if I missed something in the recipe. It should come out thick, green and a heat you feel in your body rather than taste. How was Vedder's?

Thanks stlhead. Havn't tried Vedder's yet, but I will. Mike

Over the weekend, I decided it was chile time, so I headed to the local grocery store to pay a premium on marginal ingredients. To my horror, Anaheim chiles, which I hated paying for at $2.99/lb., had gone up to $3.99/lb! I wasn't paying that price without a fight, so I headed for the Mexican food aisle to see what options existed in jars/cans. I found a couple different brands of both chiles and tomatillos. The prices were comparable to what it would have cost me to suck up the fresh price, but I decided it was time to satisfy a long-time curiosity and try the canned products to see what the differences were.

I ended up with a product that was quite good but was simply not the same, as I suspected I would. I should add that the prep time was cut in half with the chiles being roasted, peeled, seeded, and diced in advance, and that was a nice plus. My final assessment was that, while I will always opt for fresh ingredients when practical moving forward, the canned options weren't bad in a pinch. I did notice that the canned tomatillos (not roasted before canning) had a slightly bitter aftertaste. A small amount of sugar balanced it out pretty well, but there was still a little something there that was less than ideal. Also, the salt added during the canning process was a bit more than what I like in my chile, so be sure to taste before you add any salt if using canned stuff.

Ok, clearing our my wife's mom's house. Found a fair amount of pork loin and chops in the freezer and decided to give Dave Vedder's recipe a go. I didn't use bacon grease to brown the pork, but olive oil. Regardless, it turned out great and was quick to make.

Glad you enjoyed. Its a super easy, tasty recipe.

this thread makes me hungry , great recipe!! writing in down for the wifey..

I did Dave's receipe today pretty dang good.