Green chili stew

[Rickey Brown]

I make this for every camping trip we make. It always goes over as a big hit. Meat can be beef, chicken pork or venison.
1 2# roast
2 cans green chili salsa
1 can chopped green chilis
1 bell pepper sliced thin
1 onion sliced thin
season to taste. I season the meat with season salt, garlic paprika and garlic.
Cube the meat to cook faster, season and brown on all sides
place meat in dutch oven or crock pot on high. Add in salsa and chillis. cover with water and bring to boil then turn down to simmer. After 2-3 hours check to see if meat will shred if so shred meat and continue to simmer. Saute bell pepper and onions. Serve on tortillas and with favorite beverage

 

[Blizzard of '93]

'chopped green chilis'?
sounds great but is that jalapeno chilis? if so that would be serious heat.
poblano would fit the bill methinks.
I've read that this is considered the real tex-mex chili, no beans.
good post :hatsoff:

 

[Rickey Brown]

I just get the cans of chopped green chilis after it cooks down it's not hot. This is also great poured over burritos like I first experienced in San Diego early 70's

 

[satx78247]

REAL TEXICANS serve beans WITH rather than IN chili.
(Thus the TX-style "chili-sets" with a little oval tray with indentions for 2 bowls, sitting on top.)

Also, "in general" GREEN chili is "an import" from NM, as we Texicans usually make RED chili.

yours, satx

 

[Rickey Brown]

this is not CHILI it is a green chili stew made with shredded pork and served over rice, burritos or on tortillas and I got the recipe in southern Cali.

 

[satx78247]

Well, you may call it anything you choose BUT it certainly looks like a NM recipe for green chili, that "over there" is made with venison, pork, beef, chicken, turkey, mutton, rattlesnake or some combination of the meats. = The sole difference that I see is that NM folks put a GREAT deal more REALLY hot peppers in theirs.
(I'm not going to argue with you.)

Incidentally, virtually all of those similar recipes started out as NA/AI recipes from one of the SW states. = The same thing, made with mutton, is called Navaho Stew.

yours, satx

 

[crockett]

Yeah them New Mexicans are a whole other thing. You want to buy some green Hatch chiles (peppers). I think they are just plain New Mexican peppers from the Hatch valley in SE New Mexico. They come in different levels of heat. Pop them in the oven a few minutes under the broiler and then put them in a plastic bag about 5 minutes to sort of "steam" and at that point the skins will come right off. Then cut them open and take out the pith and seeds. You then cook up the flesh part of the peppers into a green sauce-add a little garlic, Mexican Oregano, cumin and in NM that's green chile. A pound makes enough for maybe 5-6 meals.
I think pork is used a lot but I usually make chicken enchiladas and cover them with the green chile and cheese- pretty good.
You do the same thing with the red peppers and get a red sauce and then cook that with cubes of beef for Texas type chili. I like to bite down on a piece of beef so I cut it into about 1" squares. If you use red and pork- then it becomes Carne Adovada and if you cook down the pork so it is "pulled pork" rather than chunks of pork- then I think it becomes Carnita Adovada.
Oh I "played around" but eventually went back to classic Texas- chunks of beef and red. "Red Gold" compared to the store bought stuff.

 

[satx78247]

YEP.

Incidentally, TEXAS RED was invented here on the CENTRAL PLAZA about 1830 by the San Antonio Chili Queens, to feed (inexpensively = According to the DRT's research, the usual price was one Spanish silver coin, that was about the size of a US quarter, including tortillas, sliced onions & coffee.) the many unmarried men, who flooded into TX to get FREE LAND. - The traditional TEXAS RED is believed to be a variation of a COMANCHE stew recipe that used horsemeat.

According to J. Frank Dobie's research the Chili Queens used cast iron wash-pots to cook chili AND to do the men's laundry.


yours, satx

 

[Claude Mathis]

REAL TEXICANS serve beans WITH rather than IN chili.

I think it's a felony to put beans in chili in Texas. (I could be mistaken) :wink:

 

[satx78247]

Well, it's NOT a hanging offense, anyhow.
(But trying to make REAL chili out of hamburger meat SHOULD be.)

CHUCKLE.

yours, satx

 

[Claude Mathis]

I have to laugh when I see "Chili con Carne". (Chili with meat)

Is there any other kind? Chili without meat is what? Beans?

 

[satx78247]

Actually, "Chili con Carne" is the MEXICAN name for "something sort of like" our native TEXAS RED that does have BEEF.
(Chili is no more Mexican than it is Chinese.)

Note: In some places in the USA "chili con carne" has pasta & (GAG) chocolate added.
(I don't know what it is BUT "chili" it ain't.)

And YEP the REAL Mexicans do make a "sort of chili-like dish" WITHOUT meat too. = It's mostly vegetables with chunks of stewed nopales added.

My adopted daughter's "birth family" (Noemi was born & spent her first years IN Mexico. Her BSEE is from Sacred Heart College in the DF.) makes that stuff & imVho, it's NOT very good.

yours, satx

 

[satx78247]

To ALL:

TEXAS RED had traditionally ONLY 7 ingredients & was simmered for about 16 hours or more:
CUBED Beef,
Hot peppers,
Salt,
Black Pepper
Chili powder
Onions
and
Water.
(NOT a single tomato or bean, PLEASE.)

yours, satx

 

[Claude Mathis]

Interesting page...
http://www.chilicookoff.com/history/history_of_chili.asp

 

[satx78247]

Interesting indeed.

yours, satx

 

[Bear Rider]

this is not CHILI it is a green chili stew made with shredded pork and served over rice, burritos or on tortillas and I got the recipe in southern Cali.

What? No guacamole? I thought that Californians smeared that stuff on any dish that was even remotely hispanic. :rotf:


op:

 

[Bear Rider]

Yeah them New Mexicans are a whole other thing. You want to buy some green Hatch chiles (peppers).

You can start a fight in northern New Mexico with them words. They all swear by the Pojoaque Chile, grown just over the hill from Santa Fe.

 

[satx78247]

I don't doubt for a second that those New Mexico folks will fight over peppers. = They tend to be "strange" over there.

Btw, those "somewhat peculiar folks" in Kalifornication turn a perfectly good Latino dish called guacamole into "baby food", too.

yours, satx

 

[Claude Mathis]

Btw, those "somewhat peculiar folks" in Kalifornication turn a perfectly good Latino dish called guacamole into "baby food", too.

You just haven't tried the good stuff.

[youtube]dNJdJIwCF_Y[/youtube]

 

[satx78247]

Pardon me for saying that the person who dreamed that up "is on drugs". = Typical WIERDNESS from The People's Socialist Republik of Kalifornication. - Somewhat amusing weirdness, though.
(I was once the PM of USAMTMC in LA County, so I'm quite familiar with CA.)

Fyi, I have Joe Guzman's G-G-grandmother's justly famous recipe for guacamole. - She was born in 1867/raised/married/had 11 children/had a nice restaurant in Jalisco (from 1930 until her death in 1958.)
"Baby food" it ain't.

yours, satx