Green Pork Chili

[downsizingnow48]

This recipe shares some DNA with 2Lane's green chile pork stew.

It is good in a bowl or as filling for tacos, burritos, enchiladas.

Meat
Get a 4 pound pork shoulder or butt roast. Needs to have some fat in it for flavor. Cut into 1" slabs. Salt and black pepper. Then sear on the outside grill. Or brown on the stove.

Chiles, Onions, Garlic
10 anaheim chiles or 5 ancho chilis, or a mix of both. Remove stems. Use the seeds.
2 medium onions
5 cloves garlic
Slice finely, or put everything through a food processor.

Cooking
Put onion and garlic and chiles into a dutch oven with the seared slabs of pork roast. Add a bottle of Mexican beer. Add 1 or 2 tablespoons Mexican oregano. Add water to cover. Cook for 2-3 hours (covered) in the oven at 325 degrees, until the meat can be easily pulled apart with a fork. When it is ready, pull all the meat apart, leaving it in the dutch oven.

Add seasoning:
1 tsp marjoram
1 tsp cumin
1 tsp thyme

If you want a hotter chili, add 1 to 3 sliced fresh jalapenos or serrano chiles. Or dried arbol or chipotle chiles. I use whatever I have at the time, depending on who is coming for lunch/dinner and their tolerance for chiles. Then simmer the chili on top of the stove for another hour or two.

 

[Bird]

I've never eaten any "green" chili, but never forgot my mother's story about it. I believe it was about 1952 when mother & dad took a vacation trip to California and back to Oklahoma. Mother said one night in New Mexico, she wasn't feeling really well, but always liked chili and when she saw "green chili" on the menu, she assumed that "green" meant milder so that's what she ordered. She said she learned that the green chili was the hottest chili she ever tried to eat.

Now Pat, your recipe sounds good to me, but since I'm gettin' old and lazy, I just got a pot of Wick Fowler's 2 Alarm Chili going in the crockpot a few minutes ago.

 

[downsizingnow48]

When I am cooking for myself I do it much simpler. 1 lb ground beef in a big frying pan. 1 poblano, 1 jalapeno, 1 onion, chopped up and into the frying pan. Mexican oregano, salt. Cook for 20 min, done. Enough for dinner and breakfast the next morning.

 

[Bird]

Yep, Pat, in our younger days, my wife and I tried quite a number of chili recipes, some of which were very good, all of them at least pretty good. But I just now sampled what I'm making today, and for the sample, I put a few fritos in a bowl, added a dipper of my chili, topped it with shredded Velveeta and sour cream.:licking: Now I just have to force myself to wait awhile instead of getting another BIG bowl of it.

 

[Gary Fowler]

I've never eaten any "green" chili, but never forgot my mother's story about it. I believe it was about 1952 when mother & dad took a vacation trip to California and back to Oklahoma. Mother said one night in New Mexico, she wasn't feeling really well, but always liked chili and when she saw "green chili" on the menu, she assumed that "green" meant milder so that's what she ordered. She said she learned that the green chili was the hottest chili she ever tried to eat.

Now Pat, your recipe sounds good to me, but since I'm gettin' old and lazy, I just got a pot of Wick Fowler's 2 Alarm Chili going in the crockpot a few minutes ago.

I love Wick Fowler's chili fixings. It is simple to make and tasted as good as any chili. I do admit that I add more onions and garlic and a bit more oregano and cumin to the mix. I have also found that adding a bottle of beer to the mix before simmering it improves the flavor. I don't usually add any more spices as the cayenne pepper in the pack is plenty.

 

[Bird]

I love Wick Fowler's chili fixings. It is simple to make and tasted as good as any chili. I do admit that I add more onions and garlic and a bit more oregano and cumin to the mix. I have also found that adding a bottle of beer to the mix before simmering it improves the flavor. I don't usually add any more spices as the cayenne pepper in the pack is plenty.

It only calls for one 8 oz. can of tomato sauce. I always use 2. And I did, as usual, add more chopped onion today. And when I added the masa, I mixed in some corn starch to thicken it just a tiny bit.

 

[Snobdds]

Man, green chili is the bomb...and simple

Pork
Hatch Chili
Garlic Powder

Nothing more.

Brown cubed pork, smaller the better.
Season with salt, pepper and garlic
Add roasted chili to your liking
Add water
Simmer for 1 hour. Thicken with Wondra to your desired consistency.

Enjoy.

 

[hawkeye08]

I like Chili and Chili with beans... wife doesn't so I don't get it as often as I would like, but reminds me of a story (I think that is one of the signs of growing older)..

Back when I was a teenager, Mom was trying to make chili with beans for Pa to take elk hunting.. she had not made it and he told her how... seemed like a good plan, but he didn't mention to fry meat first, before putting in the big pot with everything else.. boiled hamburger is tasteless.

 

[ovrszd]

My wife Terry makes a mean Pork Green Chili. She eats it as filler on Tortillos. As mentioned above, I bowl it, get a big spoon and roll up a flour tortillo on the side. Yum.

 

[2LaneCruzer]

This recipe shares some DNA with 2Lane's green chile pork stew.

It is good in a bowl or as filling for tacos, burritos, enchiladas.

Meat
Get a 4 pound pork shoulder or butt roast. Needs to have some fat in it for flavor. Cut into 1" slabs. Salt and black pepper. Then sear on the outside grill. Or brown on the stove.

Chiles, Onions, Garlic
10 anaheim chiles or 5 ancho chilis, or a mix of both. Remove stems. Use the seeds.
2 medium onions
5 cloves garlic
Slice finely, or put everything through a food processor.

Cooking
Put onion and garlic and chiles into a dutch oven with the seared slabs of pork roast. Add a bottle of Mexican beer. Add 1 or 2 tablespoons Mexican oregano. Add water to cover. Cook for 2-3 hours (covered) in the oven at 325 degrees, until the meat can be easily pulled apart with a fork. When it is ready, pull all the meat apart, leaving it in the dutch oven.

Add seasoning:
1 tsp marjoram
1 tsp cumin
1 tsp thyme

If you want a hotter chili, add 1 to 3 sliced fresh jalapenos or serrano chiles. Or dried arbol or chipotle chiles. I use whatever I have at the time, depending on who is coming for lunch/dinner and their tolerance for chiles. Then simmer the chili on top of the stove for another hour or two.

That's going into my recipe file!