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It's Chili Season!
- Thread starter WilbursaurusRex
- Start date
Look what I found! Approx 5 dozen hatch chilies roasted and ready for chili verde.
Those are looking good bud.
The local grocery store had them a couple times, but they didn't look all that great, so we decided not to buy any.
-Mike
The local grocery store had them a couple times, but they didn't look all that great, so we decided not to buy any.
-Mike
It’s time. Pulled out the roasted chilies, onions, tomatillos, and garlic and let them thaw while I prepped the hominy from dry.
Then I browned the pork.
Next I added some broth to the chilies and hit them with a stick blender.
Then added the dry spices and meat for a 2 hour simmer. Then added the hominy.
Chili goes better with corn bread.
Top with fresh avocado, green onions, and cilantro and go to town.
Then I browned the pork.
Next I added some broth to the chilies and hit them with a stick blender.
Then added the dry spices and meat for a 2 hour simmer. Then added the hominy.
Chili goes better with corn bread.
Top with fresh avocado, green onions, and cilantro and go to town.
Thanks. Chili verde is my favorite way to make it. Are you familiar with corn nuts? Hominy is a large kernel of corn that can be prepared many ways.
That looks like a delicious pork stew, but I wouldn't call it chili by any stretch of the imagination.
It’s been getting cooler and I’m planing to make some beef chili this weekend. Just got a flank steak and it’s going to spend the night soaking in a porter beer. Then it’s off to the races.
As soon as I work through the containers of chili in the freezer (from the last batch)
I'll be making a pot of Elk chili. With 60 Lbs of ground elk in the freezer we have a way to go before it's all gone!
I'll be making a pot of Elk chili. With 60 Lbs of ground elk in the freezer we have a way to go before it's all gone!
pork and hominy in chili?
that reminds me of the chili a friend's mom made once when she was visiting from Flint Michigan. She browned some ground meat in a skillet, then spooned the meat into bowls, then topped it with Campbell's Tomato Soup and called it chili.
She was banned from Texas forever.
that reminds me of the chili a friend's mom made once when she was visiting from Flint Michigan. She browned some ground meat in a skillet, then spooned the meat into bowls, then topped it with Campbell's Tomato Soup and called it chili.
She was banned from Texas forever.
My chili verde recipe was lifted from a food network feature on Texas green chili. The hominy was my twist. The original recipe called for a masa flour roux stirred in at the end. Pork + green chilies is one of my North Star flavor combinations!
Well, I'd still call it a pork stew. But what do I know? I'm just a 60 year old native Texan.
My chili verde recipe was lifted from a food network feature on Texas green chili. The hominy was my twist. The original recipe called for a masa flour roux stirred in at the end. Pork + green chilies is one of my North Star flavor combinations!
Keep in mind, too, that "chile" and "chili" are not really the same thing.
There is absolutely a Mexican condiment called chile verde which is NOT the same thing as the reddish-brown beef stew with characteristic seasonings called "chili", and which is not by any stretch a true Mexican product.
There is absolutely a Mexican condiment called chile verde which is NOT the same thing as the reddish-brown beef stew with characteristic seasonings called "chili", and which is not by any stretch a true Mexican product.
@turf3 I’m a PNW native. The first time I saw green and red options on a menu was in Colorado and New Mexico. Red with beef, green with pork. Both were offered by the bowl or as a topping for rellenos, or as a filling in a burrito. I’ve been chasing those flavors ever since.
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Yes, what you're talking about is "chile verde" or "chile rojo" which are two different condiments used in all sorts of Mexican cooking. Neither of these is the classic heavy reddish colored beef stew that Texans call "chili", and which is of mixed Mexican and Anglo background. The seasonings and general taste of chile verde, chile rojo, and Texan chili are different.
At the basic grocery store level Wolf Brand chili without beans is a good generic example of Texan chili the beef stew. It's not GREAT chili, but it's right there in the "taste envelope".
I see above that in writing about chile verde I wrote very unclearly. What I wrote seems to imply that chile verde is not a true Mexican cuisine item, which is not correct or what I meant. What I should have typed is
"There is absolutely a Mexican condiment called chile verde which is NOT the same thing as the reddish-brown beef stew with characteristic seasonings called "chili"; the Texan chili is not a true Mexican cuisine item."
At the basic grocery store level Wolf Brand chili without beans is a good generic example of Texan chili the beef stew. It's not GREAT chili, but it's right there in the "taste envelope".
I see above that in writing about chile verde I wrote very unclearly. What I wrote seems to imply that chile verde is not a true Mexican cuisine item, which is not correct or what I meant. What I should have typed is
"There is absolutely a Mexican condiment called chile verde which is NOT the same thing as the reddish-brown beef stew with characteristic seasonings called "chili"; the Texan chili is not a true Mexican cuisine item."
