🍛 Colorado Green Chili
A Cooking Process Story This is how I make green chili. I specify it as Colorado green chili because I don’t want to offend the New Mexicans that claim their version is the real deal (kidding). But it is in fact quite its own thing – from what I tasted the last time I was in New Mexico, theirs was more of a cooked chili puree with no or little tomato – pure and tasty, but not quite the same flavor as its Coloradan counterpart. Which is the “real” green chili/chile? Well, it’s very likely that New Mexico’s is more authentic Mexican, though people from Mexico that I’ve known usually prefer red chile or just salsa anyway. Regardless, both can be delicious! I don’t know how Colorado green chili came to distinguish itself – maybe it’s more intentionally Chicano (Mexican American), mixing Mexican cooking methods with those of other American ethnicities, because of Colorado’s Chicano history? Or maybe it involved some French influences since what largely sets it apart is a roux/gravy base? I don’t know – I just love to eat it. Colorado green chili is gravy or sauce-like in consistency, and made with hot roasted green chili, tomatoes, all the spices that make it delicious, and meat (often pork, as I use here). It is usually served as part of a greater meal with beans, tortillas, and rice or potatoes (or any other number of sides). It is also often enjoyed smothered over a burrito. But it can be eaten by the bowl or in any other number of ways – one of my favorites of which I will share with you at the end, so stay tuned! I was born and raised in Colorado and anyone I’ve seen make green chili has a similar process to this one, and it’s just that – a process. Because, what makes everyone’s chili taste so uniquely theirs or why mine might taste one way one time and a bit different the next, is the lack of measurements and “season to taste” elements.
Ingredients ● A medium package of diced pork (diced chicken or ground beef can be used too) ● Flour ● Vegetable Oil
● 14.5 oz can of petite diced tomatoes ● Hot roasted green chili (about 4-6 peppers) ● Salt ● Garlic ● White or yellow onion
● Water ● Optional: Mexican oregano; cumin; garlic powder; onion powder; medium roasted green chili
Preparation 1.
Defrost meat if frozen (If your meat is fresh and not frozen, skip to the next step.): Put package of frozen diced pork in a large pot. This package of pork was the basic medium size you get at King Soopers. If your meat is just coming out of the freezer, speed defrost it by steam-cooking it. Do this by pouring just enough water to cover the bottom of the pot, place the block of frozen diced meat over the water, and cover with a lid. Heat on medium. Allow the covered meat to defrost for a few minutes. When it sounds like it's cooking, remove lid and break up the meat pieces with a wooden spoon. Replace lid and repeat until all meat has defrosted and broken apart. College Fund Community Cookbook | 36
