Green chili sauce - I'm calling you out Garro!

[Dorman]

Thanks Steve. I will be trying that recipe out. Poblano peppers okay to use? I don't have a lot of options here in MN.

[steve garro]

Poblano peppers okay to use? I don't have a lot of options here in MN.

Never seen it done - Poblanos are for stuffing with things - En Espanol "To stuff" = Relleno.
Nuevo Mexico = Hatch Chilis, or Big Jims
- Garro.

[steve garro]

1 7 1/2 C chicken stock


- Garro.

TO clarify 1 & 1/2C stock, but to be frank.........I use beer. Yellow beer.
- Garro.

[Eddie]

TO clarify 1 & 1/2C stock, but to be frank.........I use beer. Yellow beer.
- Garro.

I'll edit for posterity's sake.

Tecate it is!

[spopepro]

Thanks Steve. I will be trying that recipe out. Poblano peppers okay to use? I don't have a lot of options here in MN.

Can you get anaheim peppers? They are the closest relative, biologically, that is widely available. May need to use a couple of something hotter to get the heat right.

[Dorman]

Can you get anaheim peppers? They are the closest relative, biologically, that is widely available. May need to use a couple of something hotter to get the heat right.

Yeah, I'm pretty sure I can get anaheims. What would you do for heat between seranno, jalepeno and habanero?

[spopepro]

Yeah, I'm pretty sure I can get anaheims. What would you do for heat between seranno, jalepeno and habanero?

I'd consider dropping a habanero or two in whole, and the removing them before serving. Should impart subtle heat and a little bit of the conspicuous habanero flavor--which may be exactly what you will like, or it will be completely wrong. I think I'd like it...

[steve garro]

Yeah, I'm pretty sure I can get anaheims. What would you do for heat between seranno, jalepeno and habanero?

I wouldn't use a Hab for this - the flavour is wrong.
I would use one of the other two, and I would roast it black 1st, and put it in whole.
Yes, this thread made me go buy a pork roast.
- Garro.

[-HvA-]

BTW, had some green chile peanut brittle the other day, it rocked. Haven't gotten that recipe from my girl yet, she talked about one with tomato that would be gravy like and great on eggs. I'll post it later today or tomorrow.

If you guys order some green don't pass up the red either. You can get some frozen red chile, it's fantastic on eggs just by itself. Green chile on burgers in a given, but try the red with some cheese as well sometime.

[steve garro]

IMG_0572.JPGMan, came out perfect.
Huevos Rancheros with duck eggs.
As good as it looks.
- Garro.

[jr59]

Dang you Garo.....Now I'm hungry!

[VA_MEL]

Dang you Garo.....Now I'm hungry!

Garro supplied recipe in slow cooker, thanks to Hatch chiles in freezer. Tomorrow's dinner is a go.

[echelon_john]

Garro makes my life better.

[ZenNMotion]

The "Denver" stuff is unique and delicious. I'm addicted to Santiago's every time I visit family in Longmont- 30 mins from Boulder life gets real again. If you're desperate (and you should be) you can order their salsa verde and have it shipped. It's just down the street from Primus Mootry so you know it's good- you could just fly in and pick up a nice side order of brazed or welded bikeribs while you're there.
Welcome To Santiago's

[steve garro]

Garro makes my life better.

Aw shucks............Thanks!
I try.
FWIW I've never had GC outside of the USA - never in Mexico.
Down there you eat Pozole.
- Garro.

[TMB]

Yeah.....................Colorado.
They WOULD try to tell you left coast guys they invented Green Chile - it only gets good in CO when you get down south by Mosca, Del Norte & Raton (note the names) New Mexico rocks the GC, and I've been down here long enough to admit it even being from AZ, as any Arizonan will - the fall Green Chili trucks come from NEW MEXICO.

We need Mimbres Man to chime in, too.........

Anyway, this is direct from the book by my friend Tammy Biber "Southwest Slow Cooking"
It's good. Chilis vary in color, and every batch has a few red ones (green pods are actually unripe - red ones are ripe)
Here you go, don't burn it.

1 T oil.
1Lg onion, chopped
2lbs lean pork, 1/2" cubes.
3T flour
1t ground cumin
3 cloves garlic (I like more, maybe a whole bulb for me)
15 green chilis, roasted, peeled, seeded, and chopped (or 20 - or, 25)
1T salt
1 1/2 C chicken stock

Saute onions until lightly browned, then add pork until no longer pink, slowly add the flour and cook until the meat is brown (see the gravy-like component? Don't burn it! - basically a roux)
Add everything else to a crock pot, stir, cover & cook on low for 5-6hrs.
Red Chile is beef.
Sometimes white people make chicken GC.

Flying yesterday was BADASS!
We did some crazy shit - sometimes I get to do cool stuff......................
- Garro.

I currently have a good sized batch of this brewing in the crockpot.

Thanks to Steve. Went out the other day and laid in a good sized stock of green chilies, roasted them on the BBQ this morning and got the onions and pork browned off before the girls left to go shopping.

The house smells wonderful. Thanks for this Steve.

TMB

[Dorman]

I was finally able to get a good bunch of Anaheim peppers at the store today. Going on 3 hours in the crock pot right now and smells fantastic. Followed Steve's recipe pretty close, but also opted for a bunch more garlic. I'll report back when it is done.

[steve garro]

I was finally able to get a good bunch of Anaheim peppers at the store today. Going on 3 hours in the crock pot right now and smells fantastic. Followed Steve's recipe pretty close, but also opted for a bunch more garlic. I'll report back when it is done.

Well?
How was the results?
- Garro.

[Dorman]

Well?
How was the results?
- Garro.

Really, really good! It ended up being more of an actual chili than a sauce, but man that was impressive. I used 15 Anaheims in this batch and I think I might up that to 25 for the next time around. I also did the whole head of garlic and will continue to do so. I added about a tablespoon of cayenne to the batch for some heat without masking the flavor as well. I will be doing this again and will post pics if I think of it before I eat it all next time.

[steve garro]

Really, really good! It ended up being more of an actual chili than a sauce, but man that was impressive. I used 15 Anaheims in this batch and I think I might up that to 25 for the next time around. I also did the whole head of garlic and will continue to do so. I added about a tablespoon of cayenne to the batch for some heat without masking the flavor as well. I will be doing this again and will post pics if I think of it before I eat it all next time.

Badass!
Carry on...................
- Garro.