You must have some green chili stew with your sourdough bread!
This is a hugely popular dish in Colorado, USA, and every cook has their recipe. Every eater has their preference, too, so be warned. One person's "best ever green chili" could be not so good to you. I like MY recipe here because it doesn't confuse the matter and it's in a rich, gravy-like base deep with the delicious flavor of green chilies. It's simple, flavorful and easy to vary for your own preference. Some preferences that are common: adding canned tomatoes, adding cumin, adding garlic, making it thinner, making it thicker, using chicken instead of pork, adding tomatillos.
Try the leftovers on mashed potatoes. It's a winner!
You can use canned green chilies if you must.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Pork shoulder roast, boneless | 680 grams | 24.00 oz | 800.00% |
| Water | 1814 grams | 64.00 oz | 2133.33% |
| Roasted, peeled, chopped green chili peppers, mild heat | 28 grams | 1.00 cups | 33.33% |
| Chopped onion | 28 grams | 1.00 cups | 33.33% |
| Chicken soup base | 57 grams | 2.00 oz | 66.67% |
| Ground black pepper | 0 tablespoons | 8.33% | |
| Salt | 1 tablespoons | 16.67% | |
| Ground cayenne pepper, or ground dried jalapeno chili | 85 grams | 3.00 oz | 100.00% |
| Flour | 85 grams | 3.00 oz | 100.00% |
| Butter or lard | 0 grams | 0 oz | 0.00% |
- Total Flour Weight:
- 3 oz
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in oz and has been automatically converted to other measures.
Do NOT trim the fat off the pork roast.
In a large kettle, brown the pork roast well on all sides. Remove it from the pan and set it aside.
Brown the onion, then remove it from the pan and set it aside. Add the 64 ounces of water to the kettle with the salt and the pork roast. Simmer the pork roast until it's so tender that it breaks apart, which is at least two hours.
Remove the meat from the broth to cool. Cool the broth separately and skim off half of the lard. (I cool it overnight so the lard rises to the top. You can use this lard for the roux if you like.)
Add the chicken soup base, the chilis, and the black pepper to the broth and bring it all to a simmer while you cut up the pork.
Add cayenne or jalapeno pepper to achieve the heat level you prefer.
Add the pork to the stew. Make a roux of the butter or lard and 3 ounces of flour and introduce it to the simmering stew. Simmer and stir frequently until the desired thickness is reached.
Serve hot with shredded cheddar cheese and fresh sourdough bread (or in a small boule).
Replies
Love this had it a few times mainly in New Mexico
I will definately make it when my green Chillies are ready
Yes, Popular in Colorado however Green Chile's are only from New Mexico. The type of pepper is called an Anaheim. You can typically see it sold as Hatch Green Chile (Hatch is the town where most of the New Mexican green chiles are grown. You can sometimes find them fresh in stores (they will very likely be lacking heat and flavor.) Canned Hatch Green might be the only option for those outside of the South Western Part of the US.
I have since moved to Virginia. New Mexican's gather every year in the fall to buy huge bags of green chiles that a few brave souls drove a moving truck out to New Mexico and back with the goods. True New Mexican food is addictive :D
PS the recipe above is the real deal. Good job on sourcing it CayoKath.
I ordered this afew times when I was there
Great to have the recipe I will make it when my chillies are ready