One of my family favorites is homemade Green Chili. Delicious as a meal or as a side with pinto beans or served on top of a juicy gourmet hamburger; Homemade Green Chili is a great dish for those cool Autumn evenings. The smell of roasted chili peppers fills our home and mouths water as everyone waits to taste the chili goodness made from the spicy peppers. Below is my homemade Green Chili recipe. I encourage everyone to create their own Green Chili recipe using the delicious, meaty chili peppers they purchase at the Chili Festivals.
Check out another favorite Chili Recipe on Dawns Cuisine Minute Roasted Chili Pepper Casserole http://www.dawns-cuisine.blogspot.com/2011/10/chili-peppers.html
Green Chili
INGREDIENTS:
1 lb Pork Roast boneless or bone-in, cut into approximately 1 inch pieces (if bone-in cut around bone and cook bone with meat)
5 cups Range-Free Chicken Broth (set aside 2 cups of chicken broth for flour (or cornstarch) mixture used later in the recipe)
3 cups Water
1 Medium-Large Yellow or White Onion, chopped finely
1 Head Fresh Garlic, peeled and finely chopped
**1 lb Roasted Green Chili Peppers, peeled, seeded and chopped (Use any desired heat of chili peppers. I use 3/4 medium chili peppers with 1/4 hot chili peppers. (Chili pepper roasting directions at the end of recipe)
3 Tbl Olive Oil
5 Tbl Ground Cumin-divided
3 Tbl Ground Chili Powder-divided
2 tsp Smoked Paprika-divided
2 Tbl Crushed Oregano-divided
Salt to taste
3 Hot House or Beefy Tomatoes, chopped. Reserve tomato juice and seeds
1 Cup Flour or 3/4 Cup Cornstarch
DIRECTIONS:
In large boiling pot, on MEDIUM-LOW heat, sauté onion in olive oil until onion is translucent. Add garlic. Sauté until garlic is slightly brown, but not burned. Stir in chopped pork and pork bone to onion and garlic mixture. Next add half of the divided seasonings (cumin through oregano) to pork, onion, garlic mixture. Stir and sauté until pork is brown on all sides.
Add to pork mixture, 3 cups range-free chicken broth and 3 cups water. Turn heat to HIGH and boil mixture for 2 minutes stirring occasionally. Lower ingredients to a LOW simmer. Cover and cook for 3-3 1/2 hours or until pork pulls apart and falls off of bone. (A crock pot can be used to cook pork and pork bone. Approximately 3-4 hours on HIGH and 6-7 hours on LOW). Once pork is completely cooked and very tender, remove pork and set aside in refrigerator, leaving pork broth in the boiling pan.
To pork broth, add chopped tomatoes (with juice and seeds) and peeled, seeded and chopped roasted chili peppers. Bring to a broil on HIGH heat for 2 minutes, stirring occasionally. Stir in remainder of seasonings to pork broth mixture. Cover and reduce heat to MEDIUM-LOW heat. Cook for approximately 3 hours or until tomatoes and chili peppers are blended together well. Add cooked pork meat to broth mixture.
In a separate container, mix the remainder 2 cups chicken broth with 1 cup flour (or 3/4 cup corn starch) by shaking ingredients or whisking together so lumps do not form. Heat pork and broth mixture in boiling pot to a MEDIUM-HIGH heat. While constantly stirring, slowly add flour/water mixture to pork mixture. Once flour/water mixture is completely mixed with pork mixture, lower pork mixture to a LOW simmer. Cover and let simmer for 20-30 minutes until desired thickness is achieved. Serve Green Chili hot. Green Chili may be topped with chopped avocado and sour cream and accompanied by a grilled tortilla. Enjoy!
Serves 8-10 servings.
**How to Roast Chili Peppers at Home
Preheat oven on HI Broil.
One of the most important things to remember when roasting chili peppers is to wear plastic cooking gloves.
Wash chili peppers with warm water and dry with a clean dish towel. Cut off the tops of the chili peppers and slit down one side of each chili pepper. Open the chili peppers and remove seeds and veins (the inner white part of the chili peppers). Removing the seeds and veins will take away some of the heat of the pepper, but will not take away the flavor.
Next, on a cookie sheet, flatten chili peppers with skin side up, spacing approximately 1/2 inch apart. Place cookie sheet on the second rack of the oven.
During the roasting period, after about 2 minutes, the skins of the chili peppers will blacken and start to blister. Be sure to watch the chili peppers closely as to not burn them. Once chili peppers start to roast, rotate the cookie sheet in the oven to evenly cook the chili peppers. Continue roasting chili peppers for about 2 minutes longer until chili peppers are completely (or mostly) blackened and skins are blistered.
Remove cookie sheet from oven (turning oven off) and wrap roasted chili peppers in the clean dish towel or a couple of paper towels. Let stand for approximately 5 minutes to let cool.
Once roasted chili peppers are cooled, using your fingers (protected by the gloves) or a crinkled paper towel, remove the blackened, blistered skins of the chili peppers. Use immediately or store in refrigerator for up to 2 days. Chili peppers can be kept in the freezer for up to 6 months by placing them in a freezer zip-lock bag.
