Pueblo Green Chili

Cooler days, always stir up our families' love for soups and chilies.  Around here, there is a recipe that can be found in almost every home with its own variation.  It is called "Green Chili" I have had "Green Chili" in New Mexico, and a few other places, but I do truly love "Pueblo Green Chili" the best.

We have made happy memories over the last 24 years, by picking our chilis every fall.  Even Russell, Olga and Eddie have adapted to, and seem to enjoy our little ritual,  though they are not really chili fans.  For some reason, we often went on Sundays after Church.  We would drive out to the farms,  pay for our chilis by the bushel, and take our bushel buckets to the field, where we would pick and fill our buckets and then bring them back in to be roasted.  Of course I might add; there was always the family argument..... well marital argument as to whether we should have more or less "hot" chilis than the year before.  My husband is a hot chili fan and I am a mild chili fan.  The victors seemed to change every year, but either way, it was a happy day.  While our chilis were roasting we would browse and purchase whatever other veggies we wanted.  Then we would take all home and have a green chili feast.

For this Green Chili Recipe click here or see below.

They look like this when you pick them.

Then they go into a roaster, where the skins are fire roasted.  If you don't have access to a roaster like this, you can always throw them on the barbecue grill, or under the broiler in the oven.  We have done it all three ways.  Be sure to get them good and black and proceed the same as you would like this.

They start out nice and green, then the fire hits them as they turn...

... and they start to roast;

 Until all the skins blister and become dark and almost black.

Bring them home in a large plastic bag, so they can steam as a lovely aroma fills the car.

At home, you slip the skins off and scrape the seeds out.

Put into foodsaver bags or ziplock bags.

Steve did all of these for me this time.  He's awesome.

Then mark the date and put into the freezer.

We even got some fire roasted tomatoes this year.  They go great in the Green Chili.

1 Beef or Pork Roast or chops or 2-3 cups Chicken meat : cubed in small cubes

1 medium onion

2 small cans diced tomatoes

chopped green chilis to taste 1/2 quart or more

2 cans chicken broth (14 - 16 oz each)

water

salt and pepper to taste

cornstarch or flour to thicken

Eat with

Cheddar Cheese

Sour Cream

Flour Tortillas

Pinto Beans or Refried Beans

Tortilla Chips

Enchiladas

Bean or Beef Burritos

Brown meat in 1-2 tablespoons oil in large stock pot.  Add onions,  tomatoes,  chilis, broth, water and seasoning.  (I usually add enough water to create a nice soup... flexibility is the name of the game).  Simmer on low a couple of hours until meat is tender and broth is flavorful.  Thicken with cornstarch or flour.  This can also simmer in the crockpot for the day.

This is delicious as a soup, with cheddar cheese sprinkled on top, or over burritos, enchiladas, corn chips or pinto beans..... any which way you have its goooooood.


For an up-dated version of this recipe, click here.