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Author Notes: Green Chili is a staple in Colorado but pretty hard to find in New York. After many years I've finally landed on a recipe that I love. Make a batch and use it all week long to smother burritos, enchiladas, nachos or simply enjoy in a bowl with tortillas. —NWB
- 2-4 poblano chiles
- 2-4 jalapeno chiles
- 2-4 ancho chiles
- Choose a combination of the green chilies you prefer. I like a combo of jalapenos, poblanos, and ancho chilies. Jalapenos are the hottest so use fewer, and seed them, if you don't want a spicy chili.
- Turn broiler on high. Line a baking sheet with foil. Place chilies in a bunch in the center of the baking sheet.
- Cook for 7/8 minutes and flip. Cook for another 7/8 minutes. Chilies should be blackened. Remove.
- Place chilies in a large bowl and cover with saran wrap, or put them in a ziploc bag. Let them sit for at least 20-30 minutes and up to two hours.
- Remove from bowl. With plastic gloves remove the skin of the chilies, deseed if you want to, and chop the chilies into small pieces. Put them back in the bag and put them in the fridge for later if you aren't making the soup immediately.
- 2-3 pounds pork shoulder, cut into one-inch cubes
- 3-5 large tomatoes, blanched and skinned (a can of crushed tomatoes is fine)
- 4 cups chicken stock
- 1 can of light beer
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 3 corn tortillas
- In a large pot brown pork in extra virgin olive oil. About one minute per side. Remove when done.
- Add beer to deglaze the pan. Add stock and pork. Cook for one hour.
- Add chilies, tomatoes, spices, and salt to taste to the pork.
- Add three cups of water. More salt.
- Break the tortillas into quarters and add to the soup. Mix everything together. Bring to a boil and then reduce to a simmer and cook for one hour covered. Uncover and continue to simmer for one more hour. Taste as you go making sure the spice and salt are fine. If too spicy add more liquid and cook a little longer.
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