Green Pork Chili

[LouNY]

Used to be a tavern in Pueblo, CO served an open faced cheeseburger smothered in green chilli,
and the Dennys you could get your eggs and home fries smothered in it also.

 

[/pine]

The title wording had me thinking of something entirely different...
Around here most of the old timers salt cured their hogs...no refrigeration...you are supposed to scrape off all the "green" stuff before cooking the pork...!

 

[ovrszd]

Used to be a tavern in Pueblo, CO served an open faced cheeseburger smothered in green chilli,
and the Dennys you could get your eggs and home fries smothered in it also.

First Green Chili I ever had was in Oscar's at Alamosa Colorado.

 

[cqaigy2]

Used to be a tavern in Pueblo, CO served an open faced cheeseburger smothered in green chilli,
and the Dennys you could get your eggs and home fries smothered in it also.

I wish they'ed get that up here in the northern hinterlands.

 

[Bird]

Used to be a tavern in Pueblo, CO served an open faced cheeseburger smothered in green chilli,
and the Dennys you could get your eggs and home fries smothered in it also.

40 years ago I knew of one 24 hour a day restaurant in Dallas that had scrambled eggs & chili on the menu. And across town was the one 24 hour a day restaurant that had scrambled eggs and calf brains on the menu.:laughing:

 

[ovrszd]

I choose the chili Bird....

 

[Ford850]

I was traveling and had a layover in Denver. I found Aviators Sports Bar and Bar-B-Que, and tried the Sunrise Burger for breakfast. I'd never had green chili like this, and it was so good I made a dash to the same place on my return flight layover to have the same meal.
It is an open faced tender burger on Texas toast, with a fried egg, cheddar cheese, green chili, avocado, pico de gallo over top. I can imagine the pork from the above recipes would be a good alternative to the burger.

 

[2LaneCruzer]

First Green Chili I ever had was in Oscar's at Alamosa Colorado.

First Green Chili I ever ate...actually ever TRIED to eat (a couple bites were all I could manage) was at a cafe on Lomas Blvd. in Albuquerque NM about....oh, 1958. You learn after a while. Tex-Mex that we have around here is just not the same.

 

[mapper]

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.

Missing 2 ingredients for genuine Mexican green chili, 12 or so tolmmatio and a small pinch of ground cloves. The tolmmatios will thicken it up nicely and add a complimentary flavor.

 

[downsizingnow48]

Both good suggestions, will do that next time.