Denver Green Chili

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Recipe of the Week - 9/14/10 CHEF BOY-R-BOB CHILI VERDE 2009 World Champion

I made this for the Green Chile Class I taught at Hilltop Gardens
on August 29th. We had about 35 students. I made two versions
of this - one with mild & medium chiles (Big Jims), and one with
mild and hot (Moscos). As far as I'm concerned, there is no such
thing as real green chile made just with mild chiles. The group
loved this, generally preferring the hot. You will notice the recipe
uses canned or frozen generic green chiles and jalapenos
and serranos to add the heat. This is common in the world
champion recipes; many people don't have access to Moscos
or Dynamites. I used half of the recommended amount of
jalapenos and serranos but somewhat made up for it by
using the hot green chiles for half the amount of chile. That
way, you get more of that green chile flavor.

This recipe also calls for green enchilada sauce and green salsa
without specifying a brand. I used the Safeway brand for both.
I think Safeway makes some wonderful tasting products in this
area and they are a bit cheaper than others. These two ingredients
add a lot. I did not add the tabasco and I did not thicken it - it did
not seem to need it. I also left out the jalapeno powder completely, as
I didn't have any.

All in all, this was a really good green chili recipe. I'd rank it in
the top 5 of the world champions. Plus it is easy to make. In
general, these green chili recipes are very forgiving, and you
can get away with completely leaving out an ingredient or two.

CHEF BOY-R-BOB CHILI VERDE

by Bob Hall


Ingredients:

2 1/2 lbs of pork tenderloin cut into 3/8 - 1/2 inch cubes
2 tbsp bacon fat
1 cup diced onion
4 cloves garlic, pressed
4 jalapeno peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced
2 cups diced green chilies (about 1 lb) (canned or frozen), divided in half
1 14 oz. can of chicken broth
1 14 oz. can green enchilada sauce
1 7oz. can green salsa verde
1 tbsp cumin
1 tbsp powdered green jalapeno
2 tsp powdered green chili
___________________________

2 tsp. corn starch for thickening
Salt to taste
Tabasco green pepper sauce (as needed for heat)

Preparation:

1. In a 6 quart pot, brown the pork in the bacon fat.

2. Add the remaining ingredients (using only half of the frozen
    or canned green chilies *) to the pot and simmer for 2 hours.
    Add water as needed to cover the pork

3. Add remaining chiles and cook another 45 minutes.

4. Adjust the salt, heat (with green tabasco) and thickness
    (with corn starch) and cook another 15 minutes.

Preparation time: about 3 hours
Serves: about 8

Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com