Green Chile

I don’t know if you remember, but when we were out in Denver October 2011, we had some green chile that would knock the socks off of anyone and ever since then we have been trying to recreate it.

Last year we made 2 batches. The first one didn’t have the flavor, so it was back to the drawing board. The 2nd batch we did had the flavor but it was wayyyyy too hot. So we made a few adjustments and I believe we have hit the nail on the head!

Without further ado, I give you our Green Chile recipe.

Green Chile

Ingredients:

¼ cup vegetable oil

4 lbs. Boston Butt Pork Roast (aka pork shoulder)- Diced into bite sized pieces

¼ cup minced garlic

1 medium onion, chopped

¾ cup flour

2 tbsp of Salt

2 tbsp of Pepper

2 pounds of Anaheim Chile peppers

¹/₂ - ¾ pounds of Jalapeno peppers

1-28 oz can Rotel with Green Chiles

1 quart Chicken Broth

1 quart Water

Spices for Spice Mix:

2 tsp Celery Salt

1 Tbsp dried oregano

2 Tbsp Cumin

2 Tbsp dried cilantro

2-3 tbsp salt

Preparation:

1. Roast peppers* and remove outer layer of skin. Slice the peppers and remove the seeds. Once the peppers are roasted and seeded, dice the peppers and set aside for later.

2. Mix together spices and set aside.

Cooking Directions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and brown. Add garlic, salt, and pepper. When pork is browned drain well. Sprinkle in ¼ - ¾ cups of flour to absorb remaining oil.

2. In a large pot combine the pork, Rotel tomatoes, green chiles, chicken broth, water, and spice mix.

3. Simmer for 4 hours

4. After it has simmered for about 2 hours, use a blender/mixer to shred the pork, continue cooking

5. Optional- May add flour to thicken

*To roast peppers, place peppers on very hot grill (or under a broiler) and slightly char the outside of the peppers. Place in a brown bag (or plastic will work) and let them sit for 15-20 minutes. After allotted time has passed, remove from bag and begin peeling off the outer layer of the skin. I typically cut off the top, slice it down the middle, open it up, scrape out the seeds and flip it over. Then I *gently* use my knife to scrape off the outer layer of skin.

**Be sure to wear gloves to protect your hands when handling hot peppers.