I’ve been hearing a lot of people talking smack lately about how good their green chili is:
“Oh, the green chili here is not bad, but I make my own so I’m spoiled”
“I use only New Mexico Hatch green chilis in my chili, makes all the difference”
“I simmer my chili all day long; it’s the best you’ve ever tasted!”
Understand that these quotes are all from Gringos, white as the driven snow. Wouldn’t trust a one of them to cook me up a bowl o’ green.
Back in 1972 I was a newly married bride of 18, and had just moved to Pueblo, Co. with my first husband, Cowboy Bob. (Now I’m with hubby #2, Chef Jack). Cowboy Bob was making a half assed attempt at college, Colorado State University-Pueblo being the only hall of higher education that replied to his application with an acceptance letter. But it didn’t take them long to realize their mistake (must be all that education), they sent him packing before the end of first semester. College isn’t for everyone….
Anyway, while Cowboy Bob was busy failing his classes, I was in la la land playing the role of the happy homemaker. I kept our little home neat and tidy and got a job at the new Holiday Inn. I would be the bread winner so hubby could achieve greatness and build a better life for us. Ah, the American Dream…..
As luck would have it, Leo, a horse trainer who worked with my in-laws Arabian horses back in Parker, Co. had grown up in Pueblo. His mother and step-father were still living in Pueblo at that time and knowing that I loved to cook, arranged for us to meet because according to Leo, she was the best Mexican cook in all the land. Her name was Mrs. Garza and she was wonderful. Every other Friday for several months I went to her home where we cooked up Mexican dishes that until then, I had never known existed. My exposure to Mexican food up to that time was limited to Taco Bell, nachos and the occasional smothered chicken, beef, or bean burrito.
At each visit we made tortillas. Fresh tortillas were served at every meal in her home; therefore being proficient in tortilla making was the foundation of a good cook. I’m out of practice now and my handmade tortillas are not as light and perfectly shaped as they used to be, but a fresh hot tortilla with butter is still pretty good eats.
This brings me back to green chili, the topic of our blog today. The delightful Mrs. Garza taught me how to make her green chili, and I’ve been making it pretty much the same way for over 30 years. My children beg me for a batch when they come to visit; we serve it with Caesar salad and fresh hot tortillas. I’ve told them dozens of times how to make it but they say it doesn’t come out quite right. Maybe you had to watch how Mrs. Garza put a pinch of this and a pinch of that into the pot. It’s a simple dish, satisfying in a way that I can’t quite describe. Here is Mrs. Garzas’ recipe for green chili; I hope you and your family will enjoy this comforting dish as much as we have over the years.
Mrs. Garzas’ Green Chili:
There are no actual measurements, she never measured anything even when making tortillas, it was all done by sight, feel and taste. Don’t worry, you won't mess this up.
Ingredients for a medium size batch of chili:
Pork – about 3 lbs cut into bite size pieces. Any kind will do as long as it has some fat; pork loin is too lean and not a good choice. Any pork roast or fatty pork chops are perfect. Keep the bones and add them to the pot for richer flavor.
Chilies – 2 large cans Hatch whole roasted green chilies, or one quart bag frozen or freshly roasted chilies, peeled seeded and chopped. I know some of you will cringe when you read this but Mrs. Garza used canned whole Hatch roasted green chilies and added jalapenos for heat. I made green chili with the canned chilies for years, and it was delicious. However, several years ago we started buying the fresh roasted chilies by the bushel from street vendors and farmers markets sold around the city in the fall. Jack and I spend an afternoon peeling, seeding, storing and freezing them in quart bags, and then pull them out as needed throughout the winter. The fresh chilies almost always have enough heat, making the addition of jalapenos unnecessary.
There are over 200 varieties of chilies to choose from, any of the Anaheim variations will make a good batch of chili. When you buy them from the roasters in the fall, they usually have mild, medium and hot varieties. For us, the medium provides more than enough heat.
Chicken Broth – You can use water but a good quality chicken broth gives it a richer, deeper flavor.
Garlic – Tons of garlic, at least 10 cloves chopped
1 chopped Onion
Kosher Salt & Pepper
Olive Oil
Flour
In a large deep sided pan sauté a chopped onion in olive oil until onions are translucent.
Add the cut up pork to the pan in small batches and brown. If you crowd the pork it will steam and not brown. Season pork with kosher salt as it is cooking. Remove the browned pieces and set aside while finishing the remaining pork. You may need to add more oil if your pork is not fatty enough. Brown the bones during this step too; you’ll love the added flavor they give the chili.
After all the pork has been browned put everything back into the pot, add the garlic and the chopped chilies. Stir, over medium heat to incorporate. Sprinkle the mixture with about a quarter cup of flour, toast the flour until the mixture has browned and thickened, about 3-5 minutes.
Add about 2 quarts of good quality chicken stock, bring to a simmer. The chili will thicken from the flour as it simmers. I like to add a lot of chicken stock and let the chili simmer and reduce for an hour or two, the flavors intensify and the meat becomes tender as it cooks. Taste for salt and pepper and adjust as needed.
That’s it, your done!
Serve bowls of piping hot green chili with warm tortillas and a crisp salad.
Chili variations:
Chef Jack loves hominy in his chili, but I’m not a fan. Occasionally I like to add potatoes, if the chili is exceptionally spicy, you can add chopped tomatoes and they will tone it down.
Top the chili with cilantro, sour cream, grated parmesan or cheddar cheese. It’s your chili, put whatever you like on it.
Vegetarian version:
Sauté the onion, chilies and garlic in olive oil. Sprinkle with flour, stir and toast the flour then add vegetable broth and simmer. Add hominy, potatoes, or tomatoes as you like.
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