Chili Verde

6 quart stainless steel pot
heat a touch of olive oil
add 6 pounds cubed pork shoulder and sear it
add garlic cloves minced and sliced (I like garlic so about 30 for me)
add the following diced with seeds(I don't roast the peppers first because I like it easy):
3 pounds tomatillos
2 serano peppers
4 jalapenos
2 anaheim peppers
8 pablano peppers
two white onions
1 bunch chopped cilantro
enough chicken stock to cover
add black pepper, cumin, oregano, white pepper, salt
slow cook all day and adjust the spices to taste.

Serve with tortillas if you wish. Leftovers make great enchiladas. Don't be afraid of the heat in this. It isn't a hot taste so much but more of an addicting full body warmth.

You could be right about more chili's. It's off the top of my head. Or is it the fact that I don't roast them first so the seeds remain intact? The seeds are the heat. Anyway, as you know, this is like a spag sauce. It takes on a whole different flavor many hours into cooking and can be further adjusted.

My favorite wintertime warmer. Good on damn near anything, or simply served as a stew with potatoes. My recipe is very similar, but I use more chiles than tomatillos. I cook the chiles on a gas BBQ, but only because I don't have a rotating hopper sitting atop a fire pit. I start mine with bacon grease. Makes a difference, and not just to your waistline. Substituting shallots for the onions makes for a nice changeup as well. I also add the juice of a fresh lime and a couple small diced tomatoes at the end. I'm not sure the tomatoes do anything much besides adding a little color.

Man, I'm getting hungry....

Okay, here is the lazy Mans Chili Verde


Cube and brown the pork in bacon greese. Dump in big pot with mild green salsa. Simmer till tender. Done.

I do this several times a year. Right now my favorite store bought green salsa is called Chile Verde starter by Williams Sonoma. Also like Herdez Salsa Verde

-2 pounds pork, cubed
-1 pound of hot green New Mexico green chiles
(a.k.a.Anaheim or Hatch), roasted and peeled. After you
peel, shred the chile with a fork to clean and cut, by
holding the stem and running the fork lengthwise. If you
want it hot, leave some of the seeds in
-2 ounces of finely chopped garlic
-2 medium tomatoes diced small
-1 1/2 teaspoon cumin
-1 teaspoon oregano
-1/16 of a cup cilantro chopped
-1 Tbsp garlic powder
-Add salt, a little less salt than you like as sauce
will thicken
Instructions: In Large Pot
-Brown meat, then add 4 teaspoons of flour and continue
to stir a few minutes
-Add all other ingredients except chiles, cilantro and
garlic powder.
-Simmer on medium for 10 minutes, stirring moderately
-Add green chiles and garlic, Stir in for
about 5 minutes
-Add cilantro and 4 cups of cold water and simmer for at
least 2-3 hours (no lid on pot)

born and raised in new mexico so there.

Sure wish we could get Hatch chiles up here. They really are a cut above the Anaheims we get from California. I looked into ordering some Hatch chiles last year, but the cost is pretty hefty, so I decided to make do with the Anaheims. Still really good, but not Hatch good.

UW2: I see you don't use onions or tomatillos in your chile. After some research, it seems like yours is the more authentic recipe compared to mine. I'll have to try it next time.

It's all good slow cooked. Tempted to do a super bowl pot. I also think the reason I get so much heat is that I don't roast so I don't end up popping the seeds. I bet mine would make a good solvent.

Have you guys tired Kruegers Pepper farm in Wapato for your Hatch chilie needs? Last I knew they had more than 50 varieties.

We go there every year. Great fun, and good stuff.

Apparently "Hatch" is not a variety but a region?

Description/Taste
Hatch chiles are a broad marketing term for several varieties of New Mexico chiles, including Big Jim, Barker, and R-Naky. They have a similar meaty flesh and mild-medium heat.



http://kruegerpeppergardens.weebly.com/harvest-timeline.html

The varieties are grown in and around a small town called Hatch, New Mexico. You can't grow them anywhere else.

UW2 That's is a bit hard to believe. I could go for a statment like "They just dont taste the same when grown anywhere else." But I'm pretty sure I can grow them here and am damn sure they can grow themn in Wapato.

I know one of the owner of Kreugers and will see what they say.

Well of course you can 'grow' it any where else but then it wouldn't be a Hatch green chili would it? They are specifically developed for the New Mexico soil and climate of high elevation and sunshine. The stress of the harsh environment actually helps to enhance the flavor of the chile. Surely now you can see why I said they can only grow in Hatch.

I can see why a chili must be grown in Hatch to be called a Hatch grown chili. Just as wine grapes must be from the region of France they are named after. But given that there are several varieties of chili that are all lumped into the one catch all name of Hatch chili, I can imagine there must be a significant taste difference from one Hatch chili to another. Surely a Bell pepper grown in Hatch is very different than jalapeño grown there.

When I first heard of these Hatch chilies, I wanted to try some. Now I can’t see any reason to. It’s a big world. If you like your food better knowing the chilies came from a certain area, good on ya. Enjoy.

If you do stumble upon them don't pass them up. Have a nice day.

He's right, Dave. Hatch chiles are beyond compare. No doubt, they would grow in more places, but they wouldn't be the same. That said, as good as they are, I can't justify the cost of ordering them, so I resign myself to Anaheims, which are almost as good. I will check out that spot in Wapato. Sounds like they should have lots of great stuff. Who knows? Maybe I will find a new favorite.

says the guy that uses mild green salsa for his green chile stew.

Yep. And it’s delicious! Every time I make it I get raves and every year I get asked when are you going to make that great chili Verde again. I will make you a deal. You give my way a try and I will try Hatch chilis. I will be in NM a lot next fall, so should be easy to find there.)

Now I'm getting hungry. I may make that for Super Bowl dinner.

I admit I am a minimalist when it comes to recipes. My smoked salmon has three ingredients - counting the salmon. I have been doing it for 40 years and get raves. Many who ask for my recipe are shocked and don’t try it because it’s too simple - even though they still ask for more of the great smoked salmon.

Agreed there, Dave. Many times, I've tried to improve simple, classic recipes. Most times, I have failed.

Maybe they are just being nice to an old man?

deal

I sent a note to the pepper farm in Wapato about Hatch chilis. This was her answer.


Hello Dave,
I just noticed that I never hit SEND on my email to you. So sorry for the late response!

So to answer you questions:
What most people like about the "Hatch" pepper is the heat. But as you discovered on your own, there are several varieties of "Hatch". All Hatch peppers are a variety of Anaheim. We currently grow over 8 varieties of Anaheim. Each is different in its own way, some spicier than others, some with almost no spice at all and then some have thicker meat. So we've got a pepper to suit pretty much anybody Another popular pepper among our local customers is the Floral Gem. It's not a green chili like the Anaheim varieties, but they really enjoy the heat and flavor it has. Honestly, you can use almost any pepper you'd like in your chile Verde. It all depends on personal preference.

I hope that I was able to answer your questions! If you have any other questions, feel free to write!

Kim