Here in Colorado you can rarely order a burrito or chile relleno or enchilada without it being smothered in green chile, and that’s a good thing. Once you’ve drenched your cheesy Mexican food in green chile there’s no turning back.
As much as I enjoy green chile, I’ve never bothered to master a recipe, and I’m not sure why. I think this spring is the spring. My mission: Discover the best green chile recipe.
My first attempt, which I’m describing here, did not bring enough spice. Actually, it doesn’t have any heat. And the pork wasn’t as tender as I’d like. But all in all, it was a good first try.
To start, I created a tomatillo salsa. Another first.
*2 poblano peppers, stemmed and de-seeded (use jalapenos or seranos if you want spicy)
*1 small yellow onion
*1 cup cilantro leaves
*2 garlic cloves
*1 lime, juiced
*1/4 teaspoon sugar
Instructions: Remove husks from tomatillos, rinse, and cut in half. Soften by boiling or roasting in the oven for 5-7 minutes. Place all ingredients in food processor and blend.
If you’re new to tomatillos like me, check it out.
*3 c. tomatillo salsa
* 32 oz. organic chicken stock
*6 oz. tomato sauce
*1/2 lb. pork, cubed in 1 in. pieces
*1 tsp. cumin
*1 tsp. chili powder
*salt and pepper to taste
Instructions: In a stock pot, heat up tomatillo salsa. Stir constantly for five minutes. Add all remaining ingredients. Bring to a strong simmer, reduce heat, and allow slight slimmer for one hour. If you want a thicker consistency, create a roux with butter and flour and add to mixture in the last few minutes.
We now have enough green chile for at least 15 bean burritos, 12 breakfast burritos, and one chicken enchilada casserole. Who wants to come over?