Any one have a killer recipe for Green Chile?

[DATsBBQ]

I got one but it leaves something to be desired. Hot is better than mild.

[Papa Tom]

Need more explanation by green chile do you mean green Chili, salsa verde, or anything constructed with green chiles?

[OSD]

Check here under recipes for Chili Verde. All world championship recipes.

http://www.chilicookoff.com/

[DATsBBQ]

Need more explanation by green chile do you mean green Chili, salsa verde, or anything constructed with green chiles?

The hot green chili with pork that burritos are some times smothered with

[Papa Tom]

That's chile verde Dats and OSD has a good link.
A note on this the best I've ever had used Anaheim chiles with seeds and membrane added to provide the heat. Also chile verde is traditionally made with tomatillos to maintain the green color but is also made with tomatoes and still called chili verde.

[Gator]

Dats - I use tomatillos, we call it "green sauce" ...here is an easy (and good recipe)

8 - 10 Tomatillos, husk removed, quartered
2 cloves garlic
1 small to medium onion quartered
2 - 3 serrano chiles, stems removed
salt and pepper

Gently boil in 2 cups water, drain, chunk in the belnder and let-er-rip until smooth. You can also use chicken stock if you eat right away or put in the fridge. Another variation is a little sugar to make it sweet. Ive also seen em throw an avacado in the blender for smoothness or cilantro for a more tex-mex style.

[Rich777]

Making a copy of this post, will take out to the jobsite. We are working with a alot of guys that can give up some good recipes. One of the guy's wife gets up at some early hour and makes breakfast burritos, mmmmmmm good. These are the guys I have been taking the Q for. I have had some great breakfast and lunch burritos, fajitas. Killer green and red sauce. One guy brought out some hab sauce that was liquid fire. Good eats

[DATsBBQ]

One of the local resteraunts makes this stuff up using canned green chiles, chicken stock and a pork shoulder. Cooks on the stove top for hours until the pork breaks up. Of course, the exact amounts of this and that are a trade secret and unkown to me. That's what I'm trying to copy.

[Gator]

Ah...you are looking for a something like my chicken enchalida recipe.

Cube and brown about 1 lb pork, set aside.

In drippings saute:
Butter
Large yellow onion, diced.
4 cloves garlic, minced.
2 or 3 jalapenos, minced.

Add:
4 cans diced green chiles.
Chicken stock.
Cubed pork.
Salt and Pepper.

Simmer until tender or put in a crock pot to simmer until done.

Variations:
Use chicken instead of pork.
Add Bell Pepper.
Add mushrooms.
Add rotel tomatos.
Experiment with diff types of peppers.

Dats we use this recipe to make enchiladas. Use butter on a hot griddle to lightly brown the tortilias, fold in pork mix, cheese and roll. Add a little pork mix and cheese on top and bake until the cheese melts.

[TX Sandman]

Ah...you are looking for a something like my chicken enchalida recipe.

Dunno 'bout DATs, but *I'll* give this a try. How much stick do you use? Enough to cover? A couple cups?

[Gator]

I cover + add as needed to keep from drying out.

For chicken variation I use whole chickens and cook 2 at a time in a large pot. Add chicken to the pot and cover with water. Add: garlic, onions, carrots, celrey + salt, pepper corns and whatever else floats your boat. Bring up to a boil, skim off foam, then reduce to a simmer. Simmer for 1.5 hours covered with lid slightly ajar. Turn off and let set another half hour.

Remove chickens, let cool, then debone, reserve meat.

Strain stock through cheese cloth.

Now you have a great stock + chicken meat and can make echniladas, chicken tortilia soup...whatever. Both freeze well.

[TX Sandman]

Gotcha! Thanks, Gator!

[Papa Tom]

That sounds like a winner Gator Thanks.

[Papa Tom]

One of the local resteraunts makes this stuff up using canned green chiles, chicken stock and a pork shoulder. Cooks on the stove top for hours until the pork breaks up. Of course, the exact amounts of this and that are a trade secret and unkown to me. That's what I'm trying to copy.

I'll bet you can duplicate it Dats using SSA. (Scientific Successive Approximation)

[DATsBBQ]

One of the local resteraunts makes this stuff up using canned green chiles, chicken stock and a pork shoulder. Cooks on the stove top for hours until the pork breaks up. Of course, the exact amounts of this and that are a trade secret and unkown to me. That's what I'm trying to copy.

I'll bet you can duplicate it Dats using SSA. (Scientific Successive Approximation)

SSA = Best Guess?

The Mrs just reminded me that I have a case of Stokes Green Chile in the garage. Might be a good idea to use that up before I go off on a tangent. But all the recipes are bookmarked and sometimes copied for future reference.

My personal thanks to everyone who posted a recipe