Green chili sauce - I'm calling you out Garro!

[Dorman]

At the show this weekend we stumbled into a breakfast place called The Delectible Egg and had some nice breakfast skillets that came with what they called green chili sauce. On a scale of 1-10 I can't rank it as it was really my first experience with the stuff, however it rocked. It was some kind of a blended (real smooth) chile pepper, pork and stuff (for lack of knowing what else was there) sauce. Bring your recipes. If it's got heat even better. I figure Garro's got a handle on this one, but bring them all. I want this stuff on everything.

[maunahaole]

Sounds to me like you had chile verde. The green stuff is tomatillo.

[spopepro]

Sounds to me like you had chile verde. The green stuff is tomatillo.

Maybe. I've had some amazing chile sauce that all the green was from hatch chiles. And that would be tough to replicate since a) there are many kinds of hatch of various heat and b) hatch chiles don't make it far from the southwest. Best I ever had was like this (no tomatillo) at a hole in the wall, never find it again, sonoran/new mexican family place with this stuff over sonoran enchiladas (a different beast if you've never had them), hot sopapillas and local cherry agua fresca.

But, unfortunately, I don't have much to add as far as a good recipe. So hopefully someone else can be more helpful.

[-HvA-]

Can you describe it a bit more?

Here in NM we have green chile in and on everything. Shit rocks.

[Dorman]

you could kind of see the little bits of shredded pork. Actually a green/red combination hinting towards green. If I had to guess: some kind of chile pepper, pork, onion, cumin, hint of garlic, maybe something red?

[-HvA-]

Hmmm... doesn't ring a bell. NM chile will have that red/green combo you mention though. Usually pork here goes in stew, etc. not the chile itself. Red chile on the other hand...

Keep in mind I'm just a transplant. Let me ask my girlfriend.

[WadePatton]

Can you describe it a bit more?

Here in NM we have green chile in and on everything. Shit rocks.

yeah, my Mom was there with Dad when i was born 1966 and left 9 months later...Orders chilis and powders from Hatch every year.

so i grew up on it. even at this distance.

everywhere you see "verde" you should be getting some green chilis/sauce.

You can approximate the flavor with (roasted/peeled) Anaheim chilis, but you'll have to bring in the heat from another source. Hatch chilis bring the heat on their own.

[Too Tall]

Speaking of Hatch I've got two distinct wonderful memories. First was during a transcontinental bike ride coming into town first smelling than seeing these guys roasting chilis in drums over open fires by the side of the road. Customers would get a hot bag of peppers with a rolled top nice and charred...I guess they hurried home to make their green chili. I weasled a small bag of freshly charred chilis from one of the guys and rolled the last few miles to our hotel parking lot where I KNEW that Sue Haldeman was making melted cheese sandwhiches ;) Boo yah. The second memory was driving thru a some small villages near Albuquerque during harvest season and everyone had chilis drying on their roof, the smell was overwhelming. D@mn I love peppers.

[Too Tall]

At the show this weekend we stumbled into a breakfast place called The Delectible Egg and had some nice breakfast skillets that came with what they called green chili sauce. On a scale of 1-10 I can't rank it as it was really my first experience with the stuff, however it rocked. It was some kind of a blended (real smooth) chile pepper, pork and stuff (for lack of knowing what else was there) sauce. Bring your recipes. If it's got heat even better. I figure Garro's got a handle on this one, but bring them all. I want this stuff on everything.

IIRC that is a uniquely Denver version nothing like what you'd get in say southern new mexico. Denver green chili is more like a gravy, they put it on every-thaing.
We it the Denver Diner twice it's that good.
If you are looking for peppers look here: Fresh Green Chile, New Mexico, Hatch

[Dorman]

IIRC that is a uniquely Denver version nothing like what you'd get in say southern new mexico. Denver green chili is more like a gravy, they put it on every-thaing.
We it the Denver Diner twice it's that good.
If you are looking for peppers look here: Fresh Green Chile, New Mexico, Hatch

You know what I'm talking about. It's that Denver stuff.

[Eddie]

I'm no expert, but it sounds to me that what you had is some variant of Colorado Chili / Chile Colorado. Not sure how they do it at the diner, but I believe it's traditionally prepared with stew beef, not pork.

[maunahaole]

I think that Chile Colorado is red, not green. I like chile colorado too. You bastards. I need to cook some stuff up now. Which means I need to go find ingredients.

[Dorman]

Yeah, the restaurant called it green chili sauce, but it was a combination of green/red color, so kind of brown leaning toward red. Not sure what the meat was in it as it was extremely fine, so it could have been shredded beef or pork I guess. As Toots said it was really like a gravy consistency, not real spicy but definitely had some kind of mild chile peppers in it.

Now I'm thinking it would be really good on some cheese covered home fries.

[TMB]

A little of the southwest in southern BC today ....

[steve garro]

A little of the southwest in southern BC today ....

STOKE!
You're in the Okanagan, with all the sun & the dryness, if you start seedlings inside, and plant them in a hot, dry spot I bet you can grow them - chilis grow fast & mature quick........
- Garro.

[TMB]

I can actually usually get two full harvests of chilies out of the back yard here. This summer I think I will be lucky to get one - been a cool spring so far and it was a long time coming.

Oh well. One harvest is better than none!

[Eddie]

I'm in Boulder. Where do I get the good stuff?

[WayneJ]

I'm in Boulder. Where do I get the good stuff?

You'll need a prescription, but they're easy to get in CO