Ingredients: |
Ingredients: GREEN CHILI
(ACTUALLY IT’S KIND OF YELLOW)
PEPPERS: 6 MEDIUM ANAHEIM PEPPERS, 3 POBLANO OR PASILLA PEPPERS, 3 HABANERO PEPPERS (ORANGE, LIKE TINY PUMPKINS – SCORCHING HOT), 3 FRESNO PEPPERS (LOOK LIKE RED JALAPENOS), 3 JALAPENOS, 1 LARGE RED BELL PEPPER
4 OZ SALT PORK, DICED
2 MED BONELESS SKINLESS CHICKEN BREASTS, THIN JULIENNE
1 ½ LB PORK BUTT STEAK, THIN JULIENNE
1 LB BUTTER
1 ½ CUP FLOUR
2 MED ONION, DICED
1/3 C CHILI POWDER
1 t CAYENNE
2 T LIQUID SMOKE
2 T OREGANO
1 t GROUND CUMIN
2 CLOVES GARLIC MINCED
3/4 CUP (1, 8 OZ CAN) TOMATO SAUCE
3 QT CHICKEN BROTH, WARMED
3 TOMATOES PEELED, SEEDED AND CHOPPED
2 T FRESH CILANTRO, CHOPPED
ROAST ANAHEIM AND POBLANO OR PASILLA PEPPERS UNDER BROILER UNTIL CHARRED AND BLISTERED ON ALL SIDES. PLACE IN SEALED PLASTIC BAG FOR 10 MINUTES OR SO. PEEL, SEED AND DICE. DICE AND SEED ALL OTHER ALL CHILIES AND PEPPERS. SET ALL ASIDE, AND FOR GOD’S SAKE WASH YOUR HANDS RIGHT AWAY BEFORE YOU SCRATCH SOME SENSITIVE PART.
IN LARGE SKILLET COOK SALT PORK OVER MEDIUM LOW HEAT UNTIL FAT IS RENDERED AND YOU HAVE CHICHARRONES, OR CRACKLINS IF YOU ARE SOUTHERN. REMOVE FROM GREASE WITH SLOTTED SPOON AND DRAIN ON PAPER TOWELS
CRANK UP THE HEAT AND SAUTE THE MEATS UNTIL BROWNED. (IF YOUR SKILLET IS NOT BIG ENOUGH, RESERVE HALF THE GREASE, SAUTE THE CHICKEN IN WHAT’S LEFT AND REPEAT WITH THE RESERVED GREASE AND PORK). DRAIN MEAT AND SET ASIDE.
IN AN 8 QT SAUCE PAN/POT MELT THE BUTTER OVER MEDIUM HEAT. ADD ONION AND COOK UNTIL TRANSPARENT. GRADUALLY STIR IN FLOUR – WHISK TO AVOID ROUX BALLS. CONTINUE STIRRING ROUX FOR ABOUT 15 MINUTES UNTIL THE COLOR OF PEANUT BUTTER.
STIR IN TOMATO SAUCE, LIQUID SMOKE, CHILI POWDER, CAYENNE, OREGANO, CUMIN, GARLIC. WHISK IN TWO QUARTS OF THE WARMED BROTH AND HEAT TO SIMMER.
ADD CHILIES, PEPPERS AND SALT PORK (SOME PEOPLE DON’T LIKE THE PORK – IT GETS KIND OF GUISZHY IN THE COOKING PROCESS). STIR
ADD MEATS, HEAT BACK TO SIMMER
NOW IS THE TIME TO DECIDE HOW THICK YOU WANT IT. IF YOU’RE TREATING IT LIKE ETOUFFEE AND PUTTING IT ON RICE IT MAY BE JUST RIGHT. IF YOU WANT STEW OR A SOUP CONSISTENCY, ADD THE REST OF THE BROTH UNTIL YOU ARE HAPPY WITH THE RESULT.
TURN HEAT TO AS LOW AS IT WILL GO, AND SIMMER UNCOVERED FOR AN HOUR OR SO. STIR NOW AND THEN TO AVOID STICKING.
RIGHT BEFORE SERVING ADD TOMATOES AND CILANTRO IF YOU WISH (I DON’T). SERVE WITH DOLLOP OF SOUR CREAM IN THE MIDDLE AND SIDE OF CORN BREAD
___________________________________________
CHICKEN BROTH
8 LB. CHICKEN BONES (OR ONE WHOLE CHICKEN)
6 QUARTS COLD WATER
4 RIBS CELERY LARGE DICE
2 TOMATOES LARGE DICE
2 LARGE ONIONS LARGE DICE
6 CARROTS LARGE DICE
2 T. DRY THYME
2 T. DRY BASIL
1 T, WHOLE BLACK PEPPERCORNS
2 WHOLE BAY LEAVES
PLACE CHICKEN AND COLD WATER INTO A 3 GALLON STOCK POT AND BRING TO A BOIL. CUT HEAT TO A SIMMER AND SKIM.
ADD VEGETABLES AND SEASONINGS, RETURN TO A BOIL. CUT AND SLOW SIMMER 6 HOURS. REPLACE STOCK LEVEL WITH COLD WATER AS NEEDED.
STRAIN. CAN FREEZE FOR PRACTICALLY EVER
|
This recipe for Matt's Green Chili is from