ThirdEye's Green Chili recipe.

memphis egg

I can't access anything with "blog" in the URL here at the worksite. I love green chilis, and have even grown them in the past. Can you please cut and paste the recipe? Once you taste them in New Mexico, there is no going back. Thanks!

bobbyb

MemphisEgg,
Better with pics on his blog. I've made this a few times, and it is mighty good.
Bob
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My wife developed this recipe 15 years or 20 years ago and over the years it has undergone several revisions. This chili has won numerous local chili contests and placed either first or second at several regional contests. The recipe is very simple, but still allows for changes to suit to your individual tastes. We like to grind our own pork butt and feel that the key to the success of this chili is roasting the ground pork with the spices on top. Most other recipes just add the spices to the stock pot. Many contest cooks use one or more “dumps” of spices during the cook, but we have found that it is not necessary with this recipe. [p]~thirdeye~[p]
Green Chili:
5 Lbs. ground pork butt - coarse grind
1-1/2 Tbsp. salt
2 Tbsp. black pepper
1 Tbsp. garlic salt
1-1/2 Tsp. cumin
1-1/2 bunch green onion, finely chopped in food processor
1 green bell pepper, finely chopped in food processor
16 Tomatillos, pureed in food processor
6 roasted (see notes below) Poblanos, peeled and chopped in food processor
15 roasted Anaheim peppers, peeled and chopped in food processor
24 fresh Serrano chilies, chopped in food processor
3 Tbsp. Chopped garlic
64 oz can chicken broth[p]Roux:
2 Cups cold water
Flour to make a thick roux
Slowly mix the water and flour together to avoid clumping. This will serve as a thickener.[p]Cooking Method:
Preheat oven to 400 degrees. Place an even layer of ground pork in a roasting pan and sprinkle the top with all of the dry spices. Do not mix the spices into the pork.[p] [p]Roast (without turning) for about 45 minutes. After roasting, place all of the meat and drippings into a large stockpot and break up with a fork. Add all other ingredients except Roux. Add enough water to desired thickness. Add more water, if needed, as chili cooks. Cook for 2-3 hrs on low or until chilies have achieved desired doneness. Thicken with Roux to the desired consistency. Allow to cook for 15-20 minutes or until flour “taste” has cooked away and blended.[p]
NOTES:[p]If you like stew-like green chili, an option is to add some cubes of par boiled potatoes and some coarse chopped sweet onions toward the end of the cook. [p]To control the heat, reduce only the Serrano chilies.[p]To roast chilies: Place fresh chilies on BBQ (medium heat) or in oven at 375 degrees, or use your propane weed burner and roast until the skin is blistered and charred. The photo below shows peppers in the early stages of roasting. Put peppers in a paper grocery bag, keep the top closed to steam the skins loose. Rinse under kitchen faucet to remove skin and seeds. TIP: The chilies can be roasted, steamed and frozen in plastic bags with the skins still on, to keep a full year. Put the amount needed for each batch is a single bag, defrost and rinse away skin and seeds.[p]

Richard

MemphisEgg,
Ask and you shall receive!!

[ul][li]http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html[/ul]