Green Chili Recipes-A Green Chili Recipe I Learned in New Mexico

Green Chili Recipes - I lived in New Mexico for only three years and in that time I really learned to enjoy truly excellent southwestern food, and green chili was and still is one of those favorites. I love green chili recipes! A truly traditional New Mexico green chili is made without tomatoes. Alas, many people do add some tomato to the recipe but if you do try not to use so many that the tomato takes over the dish in color and flavor. The object is to keep the chili predominantly green, so whatever type of green chili you use or can get your hands on lets try to keep it green.

If you don’t have some thin latex kitchen gloves then put a thin layer of oil on your hands when working with the chili peppers. This will put a layer of protection on your hands so that they do not start to burn. Also, whatever you do please do not touch your eyes when working with the peppers as you don’t want that kind of surprise. Even after you are done with the pepper and you have washed your hands it will take quite some time for the effect of the peppers to wear off.

Get that olive oil into a large frying pan or skillet and heat it up on a medium flame. Drop your pork into the pan and turn the heat up a bit. Cook the pork by constantly moving it around in the pan which helps it to brown, and cook it until all the pink is gone. This can take upward of ten minute or so. Take the meat out and if necessary add some more oil to the pan or skillet and drop your garlic and onion into the pan. When the garlic and onion begin to sizzle then add the pork back into the pan. Mix it up together so that the flavors have a chance to blend and then put it all into either a crock pot or a cast iron dutch oven. If you use the crock pot put it on high and if you use the dutch oven put it on medim high to high.

Green Chili Recipes

Now it is time to make your thickener. Grab a bowl and add your preferred thickening agent. Listed above is 4 tablespoons of cornstarch or masa flour. Add water to the cornstarch or masa flour and stir. You can keep adding more of each ingredient in equal parts to make the chili thicker if you want, but I would wait until the chili is basically cooked before deciding if you want to make it thicker or not. If you add to much thickener then the recipe could get “too thick” when you don’t want it to be.

Now it is time that you drop your chili’s and broth and all the other ingredients into the crock pot or the dutch oven whichever you have chosen to use. Bring the whole thing to a boil and then reduce the heat and if you want to add some tomato then now is the time. Make sure that the heat is now at a simmer and is covered. I like to advise to cook it long and slow for hour at least 6 hours minimum and check it every now and again. When this green chili recipe is done cooking it is time to let it cook until you can pick it up and store it overnight. As always I like to cook my recipes a day in advance to get the flavors to marry. This recipe should make at least 6 nice servings.

You can put this green chili recipe to use in a million ways. Over rice, in eggs, make an omelet,add some to plain old boring chicken soup to give it a kick, add it to plain old corn meal or grits to kick it up a notch. The sky is the limit as to what you can use this green chili recipe for chili con carne recipe.

2 tablespoons of olive oil either italian or greek virgin or not.
1lbs of pork either the country rib style or loin. (cut the pork into cubes or strips or a combo of both for texture. Sometimes I just cook the pork and then just schred it for these types of green chilie recipes.

4+ garlic cloves and chop them up real fine.
1 large either yellow or red onion and chop it up fine.

4 tablespoons of corn starch or flour from masa. and use about 4-6 tablespoons of water to make the thickener. (There are many things one can use as a thickener for chili, as stated in my other recipes corn meal is a good one, but in my opionion not for this green chile recipe as it does not meet the texture and flavor requirement. There is also arrow root and in come cases minute tapioca and plain ordinary everyday white flour. The choice is yours.

Get your hands on 1 to 2 lbs of green chili pepper from the mexican section of your local market or a mexican market and ask for “hatch” chili’s from New Mexico for this green chile recipe. If you can get them already roasted and seeded then you are ahead of the game and if not then you will have to roast and seed them yourself. Then chop them up real good to a texture that you like, either coarse or finely puree. Also you might want to add

2-4 tablespoons of finely chopped jalapeno or other pepper to the mix as you and you alone know how much heat you and your guests can handle.

1 tablespoon of cumin
1/2 to 1 teaspoon of salt to taste. Remember to have your spoon with your for tasting or leave the salt out for your guests to add themselves.

3 cups of chicken broth either from the can or the carton.
1 or more big fire roasted tomatoes peeled and chopped. (This is an optional ingredient)