My original video, One Man’s Green Chile, https://youtu.be/YMtPOzpKW4U?si=p3MfN8iIuq9jkzbN, was a bigger hit than I ever expected. Over the years I’ve modified that original recipe, and in September 2023, I entered my perfected green Chile in the Pueblo Chile & Frijoles Festival Chile Cookoff, and won first place in the Non-Commercial Green Chile category. Needless to say, it was time to make a video of the updated recipe.
Bradās Award-Winning Green Chile
When making green chile, the real star of the show is the chile, so I make mine with an abundance of Pueblo chiles, four pounds in this case. If you want to save on chiles, you can dial back the amount to three pounds, or even two pounds, but reduce the amount of flour by half with the two-pound version.
Makes approximately 5 quarts of green Chile.
Ingredients
1 pound diced pork
4 oz diced white onion (roughly half a large white onion)
1/3 oz minced garlic (five cloves in this instance)
1 Tbsp oil
1 tsp of ground black pepper, or use more to taste
4 cups chicken stock
1 cup water (use more if a less-thick chile is desired)
3 ounces flour (Ā½ cup)
14.5 oz can of fire-roasted diced tomatoes, including liquid
4 pounds of roasted Pueblo green chiles
1 tablespoon salt (use more salt if using unsalted chicken stock; use less or more to taste)
Directions
In a large pot, such as a 6.5-quart Dutch oven, brown the pork in the oil over medium heat. Add the ground black pepper while the pork is cooking. After five minutes, stir in the diced onion and cook until translucent. Briefly brown the garlic with the pork and onion, but be careful not to burn the garlic.
Next, pour the flour directly onto the pork, onion, and garlic, spreading it out equally around the pot. Stir the mixture to evenly coat the pork and cook for two minutes, continuously stirring, so as to toast the flour. After two minutes, begin pouring the chicken stock into the pot, continuing to stir vigorously to avoid lumps. Turn the heat up to medium-high to thicken the chile base. Once the chile base begins to bubble, add the tomatoes and green chiles to the pot and mix well. Let the heat come back up to a simmer.
At this point, you have two options. You can continue to cook on the stove, covering the pot and letting it simmer on low heat for an hour or more. Remember to stir frequently to avoid the flour sticking to bottom of the pot or burning. Alternatively, you can cover the pot and place it in a 325-degree oven for an hour and a half or longer, only stirring once or twice. I prefer this method because itās less likely to stick to the bottom or burn.
Stir before serving, and enjoy!
26 Comments
Finally! Someone putting in the appropriate amount of green chiles!! For a full pot, I use what amounts to 4 quart baggies of thawed, roasted chiles I get here in Grand Junction from Okagawa's Market. There roaster guy is the finest in the land. They grow all their own chiles, and they do it big time. Big Jim and New Mexico are my go to chiles, including late chiles that have turned red, providing a tad of sweetness to the heat. My chile verde simmers overnight, turning the pork shoulder cubes into pure bliss, and the onion basically desinigrates, becoming part of the crazy good background flavor. NO garlic, No cumin. Otherwise my version is pretty much a clone of your recipe. Good to know!!!
I'm sure it tastes great, but it doesn't really look like Colorado style
Can't really call Colorado a chile state at all. Northern NM is a TOTALLY DIFFERENT weaker chile than Chile from south of Albuquerque. I give your recipe a 5 out of 10. I'd be willing to bet that the judges were NOT Hispanic. You left out key ingredients in your recipe. Just think if you knew the REAL recipe fella! You can't be a judge of Chile until you've had the real thing in Socorro, Belen, T or C, Hatch or Las Cruces.
The friendly rivalry aint even begin until people in colorado started saying theirs is better. I just want that on the record in this debate
Being from Colorado, living in California for ten years. I am so tired of the bastardized āColorado green chiliā at all the restaurants out here. Itās not even remotely close to our chile. Itās more like a salsa verde stew with pork shoulder and tomatillo. Itās still decently tasty, but not remotely the same thing.
Mexican hamburger, where I come from š green chili on a burger
I want to hear how you get onto u-tube??
Anyone?? Show me??
Where's the recipe?? Put it on the screen so ALL of us can copy it !!
Mr.Todd
Grays Coors tavern all the way…I have donated some extremely rare baseball gloves that are on their wall..
HATCH BUDDY HATCH NOT PUEBLO!!!!!
I'm certain to try this award-winning recipe, but admit I'll be going w/2 lbs pork & 4 lbs chilies – 1 lb pork seems to skimpy – and double the water. I do prefer thinker – it looked too soupy for my liking.
Thanks for sharing!
Which chili did you use. Hot med. Or mild
Thanks for sharing. Growing up in Az and spending a lot of time in the White Mtns, we have heavy Hatch influences. I've been searching for a green chili recipe that's long gone from the Springerville restaurant that's closed. I use corn masa instead of AP flour. Congrats on your win!
Thank you @Brad! I am so going to try this for Sunday Football!!!!
Nice advanced pro move putting chili above and below the bun!!!
Great video! My family is from the San Luis Valley, we know all about Pueblo chiliesā¦ if you know, you know!
I lived in Pueblo and loved the chili there.
I agree theyāre both great. Grew up in Southern CO and lived in NM. NM burritos on the other hand are far superior!
The family demands this every month or so after me making it once from this video. We love how much respect you pay to the dish. Currently letting everything simmer. You are awesome!
I Love Green Chilli ! Soooo Good I got some off and on while driving truck , but Nobody makes it on the menu so close here in western Ks. Dagone Shame.
How do you roast 4 pounds of chiles ???
Thank you for your recipe and wonderful video! I tried making this in the past and it never came out that great…. now I can finally succeed !! YUM!!
Tomatoes? š
This is left handed green chile. Can you please redo for the right handed folks
Here in New Mexico we would call that green chile stew, except potatoes are added. We also make stewed green chile but it doesn't have pork or potatoes in it. But most popular is chunky fire roasted green chile. Yours looks good, your own unique recipe!
Brad, thank you so much for your posting of this recipe. My mom did a very similar recipe and I have been unable to duplicate it but I think you have nailed it. I grew up in Pueblo and moved to Ark. and have had both Sunsets and Coors Tavern "sloppers" but none held a candle to moms.