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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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from My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico. I've made green chile many times, and I believe this to be the best method. It's my own recipe as I've removed unneeded seasonings or non-fresh ingredients... If you use chiles roasted from New Mexico and good quality pork shoulder, you don't need dried seasonings. I also believe these quantities of ingredients work best. I don't believe the nutritional values calculated by RecipeZaar are correct for this posting... so keep that in mind. Enjoy! Ingredients:
4 cups chopped roasted chilies, skins and seeds removed |
3 lbs cubed pork shoulder |
3 tablespoons masa corn flour |
2 tablespoons oil |
1 large yellow onion, chopped |
2 tablespoons butter |
32 ounces chicken stock |
4 yukon gold potatoes, - 1/4 inch cubes |
3 carrots, cut cross-wise into small chunks (optional) |
2 ears corn, roasted on the grill (kernels) (optional) |
1/4 cup roma tomato, chopped (optional) |
8 -10 garlic cloves, chopped |
2 tablespoons chopped fresh oregano |
1 tablespoon chopped fresh thyme |
1 teaspoon cumin seed, lightly toasted and ground |
salt or pepper |
2 tablespoons masa harina flour (if needed to thinken) |
Directions:
1. • Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
2. • Brown in oil in large Dutch oven or pot - set aside.
3. • Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
4. • Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.
5. • Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes - then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
6. • Add salt/pepper to taste.
7. • After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas - and several Tecate's or margaritas!
8. Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best - you can buy them online already roasted and peeled ( ) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.
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