Thursday, January 2, 2014

Chili Verde - Our First Ever

During our western trip this fall, we ate a lot of chili verde and brought home some roasted Hatch chiles to make the delicious concoction in our kitchen.  I’d saved Lea Ann’s recipe  from Highlands Ranch Foodie and even froze the roasted chiles in packages of 15 to use with it.  Since we’ve eaten Lea Ann’s cooking, we knew we didn’t want to mess with her recipe much, but since I was BBQing, we decided to use my smoked pork (Bev’s idea) for the meat and Bev found some smoked pork broth in the freezer so I’ve changed from Lea Ann's Hatch Green Chili - Colorado Style to BBQ Style.  Please check her site for the original recipe and great photos.

Hatch Green Chili, BBQ Style – slightly adapted from Highlands Ranch Foodie

Ingredients:
1 T. bacon drippings
1 T. olive oil
2½ lbs smoked pork butt (cooked weight)
1 onion chopped
5 garlic cloves peeled and minced
1 quart smoked pork broth (homemade)
1 T. salt
1½ T. coriander
1 t. mild Chamayo Chili Powder (we brought some from Colorado)
½ t. cayenne 
1 t. of your favorite chili powder (my homemade)
1½ T. Mexican Oregano
½ t. cumin (optional)
1 t. dried cilantro (optional)
14.5 ounces can chopped tomato, undrained
15 roasted chile peppers chopped (peeled and top removed)
½ cup water 
¼ cup cornstarch

Instructions:
1. Heat the oil and the bacon drippings in a Dutch oven, add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
2. Add the shredded meat, tomatoes, broth, salt, coriander, oregano, tomatoes, chile powders and chiles. Bring to a boil and then simmer on low for 2 hours.
3. In a bowl combine water and cornstarch and stir until combined and towards the end of cooking, add this to thicken the soup.
4. When it was nearly done, we decided a little cilantro and cumin would suit our taste buds.

I ate a bowl of it with warm flour tortillas and Bev ate hers over scalloped potatoes and I thought mine was off the hook good as did she - Thanks Lea Ann.

But we were really making it to serve over things, such as burritos which I’m confident will be blogged about later.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

12/27/13 meal date

17 comments:

  1. That looks so good!!! Thanks and have a Happy New Year!

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  2. Love chili verde... and you can't beat it when made with Hatch chiles!!!
    Happy New Year to you and Bev!!

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  3. Looks great. Your freezer sure has some goodies in it. Happy New Year to you both.
    Sam

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  4. Looks so good. I've always been afraid of using Hatch chilies because I cannot handle much heat. And I can guarantee you wouldn't find any smoked pork broth in my freezer. LOL Happy New Year. Is Madison back from CA? How did that go?

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  5. Larry, I haven't had chili verde since we visited Santa Fe. Never a pretty dish, it sure does pack a bunch of flavor. I like mine with a bite of heat...with eggs. Take Care, Big Daddy Dave

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  6. That is a great recipe. I can smell it from here. I make something similar but everything is grilled including the vegetables. You cannot go wrong with New Hatch Chili.

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  7. Super yum, this has all the taste and flavor I love!

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  8. I've always wanted to try making chili verde. I know I would love it with flour tortillas. I know Lea Ann know her southwest flavors :)

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  9. This is one of things I love most about cooking and enjoying meals with friends...It is the inspiration we feel to recreate our experience with our own special touch. Love it!

    Velva

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  10. That looks delicious, Dad! I don't suppose there's any bound for the freezer... :)

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  11. Looks just fantastic, but a lot of work? It could go so well with so many things....I can almost smell it! Yum!

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  12. There's a lot of color in that bowl! Looks like Wende's just a little jealous that you didn't make it while she was there!

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  13. I can't imagine how good this soup is with smoked pork. What a wonderful idea. And as always, thanks so much for the linkback and the shout out. This is one of my favorite soups/stews. Perfect in every way. We're snowed in to day so I'd love to have this for dinner, but don't have the gumption to fight out way to the store for those few missing items. Even though we have a bye this week... Go Broncos!

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  14. Chili verde (or anything verde) is always my favorite!

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  15. I'm sure the smoked flavor really added to the over all taste of the chili verde.

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