My favorite meal is a nice big bowl of hot green chili with big chunks of slow cooked pork, hot roasted green chili’s and warm tortillas and it starts with the best green chili recipe.
There are several main ways to make green chili, or shall I say several styles of green chili. My favorite is like a slightly thickened pork stew with HOT and medium hot roasted hatch chili’s (Big Jim) preferably. Let’s get started.
I make 3 gallons at a time… This recipe will be for ONE GALLON of chili so if you need more, just double it or triple it, etc.
What you need:
A sauce pot, at least 1.5 gallons. Like the BIG one you use for spaghetti sauce or noodles.
2.5 - 3 lbs pork, shoulder-butt
30 - 40 roasted chilies seeded and peeled and chopped rough, ~1 inch pieces
1 large red onion
1 can (12 oz) diced tomatoes - I use Delmonte with oregano, basil and garlic
2 cups flour
2 tablespoons brown sugar
1 tablespoon chicken base (like bullion but WAY better)
SPICES
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon ground white pepper
6 tablespoons chili rojo, you’ll find it on the Mexican food aisle in a plastic bag with a paper top (don’t substitute with paprika)
4 tablespoons ground cumin
1/2 teaspoon yellow curry
1 tablespoon dried basil
1 tablespoon dried oregano
Cut pork into 1.5 inch squares
STEP 1
Heat pot up on stove and put pork in, add in all spices and stir. Cook over medium/high heat, stirring every couple of minutes so it doesn’t burn. Once it is cooked all the way through ( 20- 30 minutes), turn off stove and place the pot onto another burner. When the pork has cooled for 10 - 15 minutes, add half the flour and stir so that you coat the pork and absorb all of the liquid in the bottom of the pot. Add the can of tomatoes and stir it all together.
STEP 2
Cut onion into small dice ( 1/4 inch pieces).
Add it and the brown sugar to the pork and cook it over medium/high heat for about 10 minutes. Add 1 gallon of cold water and the chicken base, stirring it all together. Bring your mixture to low boil, and then turn heat down to medium or lower and cook for 1-2 hours or until water has cooked down by about 1/3.
STEP 3
Remove 1 cup of liquid and set it aside to cool. Add another half gallon of cold water and cut up green chilies, and let that simmer for 10 minutes.
Stir together remaining flour and the 1 cup of cooled liquid until it’s smooth, and then stir that back into pot and let it simmer for 20 -25 more minutes. Wrap tortillas up in foil and warm them in the oven for five minutes at 200 degrees F. ENJOY!
Popularity: 8% [?]
Idea's pork stew, hatch chili, big jim green chili, Food, best green chili recipe
admin on 
