Colorado Style Green Chile
One roast chicken or ~8 chicken thighs
~1 pound stew pork or pork steak cut into pieces
2 quarts chicken broth
one large yellow or white onion, diced
three-ish large cloves of garlic
two or three 27 oz. cans of whole hatch green chilis*
one quart of fire roasted market green chiles
dried (mexican if possible) oregano
salt & pepper
Place a large soup pot on a low heat burner with two quarts of chicken broth inside. As you finish preparing ingredients, toss them into the pot.
Prepare the meat by seasoning both chicken & pork with salt & pepper. Brown or grill the meats with your preferred method. You’re mostly looking for couple of minutes on high heat to sear the exterior & seal in the flavor. You can skip the searing if you’re using an already roasted chicken. Once exterior browned, cut or pull meats into bite sized pieces if not already & add to pot.
While meat is browning, mince garlic and dice onion. add to pot & turning heat to medium-low.
Drain & remove any excess skin from chiles. cut lengthwise and de-seed (certain types or some may be seedier than other so check every one) then chop into stew sized strips or chunks. I like mine usually 1/2 inch by one inch or so, smaller pieces will cook down entirely. With the volume of chiles you’ll likely work in batches, add the chopped chiles as you go to the simmering pot & enjoy the changing smell.
Add approximately a teaspoon of dried oregano, plus salt and pepper to taste. Cover and let simmer for an hour or so until you have a pot that looks something like this…
a note on green chilies
Ideally when I’m in CO I use two cans of these 27 oz. whole hatch green chiles combined with about a half of a pound of fire roasted green chiles from the farmers market. Hatch green chiles come from New Mexico & are typically in season around September if you’re looking for them at your local farmers market. Typically I have some of the fire roasted market chiles frozen in quart sized bags & use one bag of milds in combination with the canned chiles and perhaps two or three hot hatch green chiles. You are welcome to add poblano or anaheim green chiles in as well, my recipe shifts usually depending what available to me. Hatch green chiles are catching on & I’ve been able to obtain pretty good options in Upstate New York thought they are definitely not as readily available as they were in the Southwest.
The type and heat of your chiles will change the spiciness, if you prefer a milder batch I recommend removing as many seeds as you can and adding any heat after about 45 minutes of cooking to taste.
If you can only find fresh hatch green chiles, it is possible to grill them to roast them yourself. And if you cannot find hatch, anaheim or poblano chiles, under no circumstances use green bell peppers.
Thats just wrong.
Serving & storing Notes
The green chile can also be made in a crockpot that is left on its low/simmer setting. If your batch seems a little thin, the liquid can easily be thickened with cornstarch or arrowroot powder.
I love to eat this any time of day & I’m always coming up with new combinations. Some of my favorite are —
over mac or other fun small pasta with lots of monterey jack cheese
over hashbrowns, homefries, frenchfries, tatertots or your favorite crispy potato
smothering a tamale or breakfast burrito
with tortilla in fresh, chip or quesadilla form
any variation above with a fried egg on top
crack an entire egg into a small pot/pan of the simmering chile for a poached style egg
solo like a stew but with cheese of course
This recipe will likely yield at least 8 servings, but it depends how you serve it. Smothered or accompanying other tasty flavor vehicles, your green chile will go much further than just straight bowls of chile. Chile can be stored in the fridge for a week or so or frozen an kept for a snowy day