Gringo Green Chili Recipes

GRINGO CHILI

Steps:

• In a large skillet, cook turkey, onion and garlic over medium heat until turkey loses its pink color. Drain off excess fat.
• Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer 15 - 20 minutes.
• Serve hot.

GREEN CHILI RECIPE

Steps:

• Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
• Season pork with salt and black pepper.
• Heat 1 tablespoon oil in a large soup pot over medium-high heat.
• When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
• Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
• In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
• Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
• Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
• Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
• Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.

GRINGO GREEN CHILI

Steps:

• In 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

SPRING HILL RANCH'S GRINGO GREEN CHILE CASSEROLE

Steps:

• 1. Lightly grease or spray a 9"x13"x2" metal baking pan. Get out another pan at least a couple inches longer and/or wider than the first into to use for the bain marie (water bath). Put 2 quarts of water on to boil for the bain marie. Once you've completed step 2, adjust an oven rack to the center position and preheat the oven to 350°.
• 2. In a large skillet over medium high heat, melt the lard. Add the onion and cook them, stirring often, for 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add the beef and chorizo to the pan, breaking them up into small pieces an incorporating the onions and garlic into them. Cook the meats, stirring and continuing to break them up, until just browned.
• 3. (See "Step 1" for prep) Stir in the Southwestern seasoning and water and simmer the mixture for 30 minutes. Drain the mixture very thoroughly (I use a fine strainer and then a large bowl lined with paper towels). (Note: If you do not thoroughly drain the meat mixture, you will end up with grease in the bottom of your casserole.)
• 4. In a large mixing bowl, whisk together the milk and eggs until they are well combined. Set this aside for a moment. (Note: I used more of each than the picture shows.)
• 5. (Note: If you do not firmly pat the chiles dry, you will end up with water in the bottom of your casserole.) In your prepared baking pan, cover the bottom with half your green chiles. Add half the milk mixture, then half the meat mixture and then the pepper jack cheese. Repeat the procedure, this time using the cheddar cheese on top.
• 6. Open the oven and pull out the rack. Place your larger pan on the rack and your casserole inside that. Carefully pour the boiling water around the outside of your casserole until it is nearly as deep as the ingredients in the casserole. Carefully push in the rack and close the oven door. Bake the casserole until it has firmed through, about 45 minutes. When you stick a wooden toothpick into the center, it should come out almost (but not quite) clean.
• 7. Very carefully remove the whole thing from the oven and put it on a rack to start cooling. Let it rest for 20 minutes. Now you can remove the casserole from the water bath and serve it up. Pass around some table salsa and/or hot sauce (I like Cholula® or Tapatio® with this, but Frank's® or Tabasco® will work fine.)
• 8. Notes: - You can make the meat mixture (steps 2 & 3) a day or 3 in advance, storing it in the 'fridge. - Seriously - You need to pat those green chiles dry. - If you make the whole casserole and then refrigerate it, be sure to let it come up to room temperature before baking it. If you don't, by the time the center finally gets done, the outer portion will be over-cooked.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.