HOW TO MAKE HATCH GREEN CHILI COLORADO STYLE

HOW TO MAKE HATCH GREEN CHILI COLORADO STYLE

Chili

Of course you can roast and use Anaheim or Big Jim Chiles to make a pot of Green Chile Stew. But if you can get your hands on Chile Peppers from the Hatch Valley, they’re meatier, they’re larger and they’re superior in flavor. A great balance of heat and sweetness. New Mexico terroir, the long hot days and cool nights, the climate is perfect for producing excellent peppers for your Southwestern recipes. I would compare the Hatch Valley and Chile Peppers to Napa Valley and wine.

There’s really not a variety of pepper called Hatch Chile. These famous peppers are of various varieties and grown in the Hatch Valley of New Mexico. They’re wildly popular here in the West.  Each Fall, we celebrate the arrival of Chile peppers from the Hatch Valley. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico fill the air.

We evangelize and we obsess. We talk constantly about them and we add Hatch chile peppers to almost everything. We clear out our freezers to make room for as many packages of roasted chile peppers as we can possibly squeeze in. A Winter stash is a cache to cherish.

Please note that this green chili recipe uses both Chile Powder and Chili Seasoning. Chile Powder with an “e” is a single ground chile powder. Chili (with an “i”) Seasoning is a blend of seasonings that routinely consists of cumin, chile powder, Mexican Oregano, garlic, etc., used to season Chili soup. I urge you to always buy quality Chili Seasoning. For the single blend of Chile Powder, I used New Mexico Chimayo Red Chile powder. Ancho would also work for this. If you use Chipotle Chile Powder, you’ll get a smokier flavor.

Back in 1979 I had my first introduction to this incredible Southwestern treat when a coworker, petite, blond and Polish brought a crock pot full to an office pot luck. I hounded her for at least a year for her recipe but she would never give it to me. All I knew was that it was full of pork and green chiles. Keep in mind this was before computers and the wealth of resource we have at our fingertips.

With all that said, this recipe has developed into my own, with countless tweaks since 1979. And has turned into an award winning Hatch Green Chili Recipe. This post contains affiliate links for your convenience.

Ingredients

• 1 tablespoon bacon drippings
• 1 tablespoon olive oil
• 4 pounds pork shoulder roast
• 1 onion chopped
• 5 cloves garlic peeled and minced
• 1 quart chicken broth
• 1 tablespoon salt
• 1 1/2 tablespoons dried ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon hot Chimayo Chile Powder or good quality red chile powder
• 1 teaspoon of your favorite chili powder
• 1 1/2 tablespoons Mexican Oregano
• 14.5 ounces can chopped tomato undrained
• 15 chile peppers chopped roasted, skinned and chopped
• 1 teaspoon sweet smoked paprika
• juice of 1/2 lime
• 1/2 cup water
• 1/4 cup cornstarch

Instructions

1. Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
2. Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
3. ...............................................

for full instruction please see : highlandsranchfoodie.com