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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 462.2
  • Total Fat: 34.5 g
  • Cholesterol: 118.2 mg
  • Sodium: 904.5 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 23.4 g

View full nutritional breakdown of Kickin'Green Chili calories by ingredient
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Kickin'Green Chili

Submitted by: IMLOCOLINDA

Introduction

Better if you use 25 Fresh Anaheim or Hatch green chiles and roast, peel and seed them yourself. Similar to the recipe on "Diners, Drive-Ins and Dives" and the Denver Post from Sam's No. 3 Restaurants in Denver. Better if you use 25 Fresh Anaheim or Hatch green chiles and roast, peel and seed them yourself. Similar to the recipe on "Diners, Drive-Ins and Dives" and the Denver Post from Sam's No. 3 Restaurants in Denver.
Number of Servings: 15

Ingredients

    25 Fresh Aneheim or Hatch Green Chiles, or 5 4.5 oz cans green chiles

    2 -3 Sticks butter, plus 3 T more for sauteing pork

    3 pounds Pork, cut into 1/2 inch cubes

    2 large White Onions, cut into 1/2 inch dice

    1 Tbsp plus 1 tsp Kosher salt

    1 3/4 tsp ground black pepper

    1 3/4 tsp dry mustard powder (such as Coleman's)

    2 Tbsp dried Oregano(preferably Mexican Oregano)

    2 tsp Granulated Garlic

    6 large Tomatoes, diced

    2 (14.5 oz) cans diced tomatoes

    3 fresh jalapenos, stemmed, seeded and diced (optional-depending on how spicy hot you like)

    8 Cups Water

    1 Cup all-purpose flour

    For serving:
    Chopped fresh green chiles
    Chopped Cilantro
    Diced Green Onions
    Warm Flour Tortillas

Tips

I used the canned green chiles and 1 jalapeno the first batch. Roasted the chiles for the second batch and used 2 small Jalapeno chiles. It was spicy but not uncomfortably hot. Kids 6-10 years old liked it.


Directions

Heat an outdoor charcoal grill to high and place fresh peppers on the grill cooking and turning until the skins are black and blistered. Remove from the grill and put inside a plastic zip top bag. Seal and let the chiles steam 5-10 minutes. Remove and peel away the blistered skin, stems and open and remove the seeds and chop into 1/4 inch pieces. You can used 5 cans of green chiles but it really does make a difference to use the fresh ones!

Heat 3 Tbsp butter in a large pot and add the cubed pork. Cook about 10 minutes and add the onions and spices. Continue cooking on low heat another 5 - 8 minutes, stirring occasionally, until the onions are softened and the pork is cooked through. Add the fresh and canned tomatoes, green chiles and jalapenos (if using them). Stir occasionally.

After 5 minutes, add the water and bring to a low boil, stirring occasionally. Melt the butter-2 sticks and whisk in the flour stirring until it's a nice creamy roux. Increase the heat on the pork to a rolling boil and slowly add the roux, stirring constantly. Shut off the heat and continue stirring until the roux is evenly distributed and the chili has started to thicken with no lumps.

Let stand for 5 minutes and serve in bowls with warm flour tortillas on the side. Also can use as smothering sauce for eggs, burritos, etc. Garnish with cilantro, green onions, or chopped green chiles if desired.

Serving Size: Makes 5 quarts=20 Cups, 10 2 Cup Servings

Number of Servings: 15

Recipe submitted by SparkPeople user IMLOCOLINDA.






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