firewxman
Forum Supporter
Anyone else like Hatch green chili? Just made up a batch tonight, can't wait to dig in tomorrow. 
Green Chili
- Thread starter firewxman
- Start date
firewxman
Forum Supporter
recipe for firewxman green chili
Ingredients
Pork (half pound or so)
roasted chopped green chilies...the hotter the better ( a couple pounds should work fine)
2 cloves minced garlic
a half of a small onion diced very fine
a can of tomatoes...rotels work great...you can use a half can of tomato sauce instead
2 tablespoons of bacon grease
salt and pepper to taste
a tablespoon or so corn masa
Simmer pork until it falls apart using 15 cups or so of water, remove pork from stock. Make sure you have at least 12 cups of stock, if you do not, you may need to add water to the pot from time to time when the pork is simmering.
Add everything else to the stock except the corn masa...simmer for two hours or so until the chili reduces to your liking. At this point I make a slurry of the corn masa and water, then add to the chili and let thicken further. I like a thick chili for smothered burritos.
I like to add a small amount of the pork back into the chili about an hour before its done, the remainder of the pork is used to make carnitas.
Hope you enjoy!
Ingredients
Pork (half pound or so)
roasted chopped green chilies...the hotter the better ( a couple pounds should work fine)
2 cloves minced garlic
a half of a small onion diced very fine
a can of tomatoes...rotels work great...you can use a half can of tomato sauce instead
2 tablespoons of bacon grease
salt and pepper to taste
a tablespoon or so corn masa
Simmer pork until it falls apart using 15 cups or so of water, remove pork from stock. Make sure you have at least 12 cups of stock, if you do not, you may need to add water to the pot from time to time when the pork is simmering.
Add everything else to the stock except the corn masa...simmer for two hours or so until the chili reduces to your liking. At this point I make a slurry of the corn masa and water, then add to the chili and let thicken further. I like a thick chili for smothered burritos.
I like to add a small amount of the pork back into the chili about an hour before its done, the remainder of the pork is used to make carnitas.
Hope you enjoy!
Last edited:
zeemang
Forum Supporter
That sounds GOOD.... Thanks for the recipe!
what's corn masa?
firewxman
Forum Supporter
It's the "flour" used in tamales. Very tasty. Gives the chili a slight earthy taste
firewxman
Forum Supporter
I have before, but now I usually just place the pork in water and boil away. The chili was good, but only opinion needed more "heat."
Cheers
Grumpa
Elite Member
Love me some Hatch Green Chile. Hatch is only about 2.5 hours south of where I live. We eat it all year round in just about everything. If I had to move away from New Mexico I'd have to have it shipped to me. I'm hooked for life.
firewxman
Forum Supporter
I'm hooked. Unfortunately there is nowhere to buy hatch in western Nebraska, I must head over to the front range of Colorado to get my chilies
hoser
Forum Supporter
OOOOOO That do sound good. I love chili, and the hotter the better. I'll have to try that for sure.
