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.

[jr59]

I had it @ Sam's in Denver as well, but I can just tell you it was GOOD!

[Octave]

A little something from my cabinet

1. 1lb Jalapenos (or red fresnos if you want the red color, but the taste is nearly identical)
2. 10 cloves garlic
3. 2/3tbsp salt
4. 1&1/2C white vinegar
5. 1/2C umeboshi vinegar
6. 4tbsp raw sugar

Step 1: roughly chop ingredients 1 & 2.
Step 2: combine with ingredients 3, 4 & 5.
Step 3: Let sit overnight.
Step 4: Place in large saucepan with ingredient 6
Step 5: Bring to a boil, reduce to a simmer for 4-5min
Step 6: Let cool to room-temp
Step 7: Add entire contents to blender (or use an immersion blender) until smooth
Step 8: Strain with a common strainer (for pulpy, thicker sauce) or through cheese-cloth/milk-nut bag for a smooth, delicate sauce.
Step 9: Enjoy

Lately, I've been throwing 1 naga viper into the overnight brine chopped in half, then removing in the morning before blending and ending up with a hotter, but similarly flavored sauce.

[steve garro]

I'll help later - I have to go flying over the Grand Canyon with one of the world's top geologists, who also shoots pics for Nat-Geo.
I know what you want, however.........
- Garro.

[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.

[jr59]

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.

No kidding here! That sounds GREAT!

[Eddie]

Copy. I might remember my native'ish CO cousins once telling me there was more of a Denver-specific version of a Chile Colorado, and I remember my gf going to the Denver Diner and screaming about that stuff.

Yo Garro, get over here!

[YO!!!]

Seen this chili but it is a localized recipe.

Hint for making tasty salsa / chili. Always roast / char peppers, onions, garlic prior to final preparation.

[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.

[steve garro]

IMG_4836.JPGIMG_4804.JPGIMG_4803.JPGIMG_4808.JPGIMG_4819.JPGYeah.....................Colorado.
They WOULD try to tell you left coast guys they invented Green Chile - it only gets good in CO when you get down south by Mosca, Del Norte & Raton (note the names) New Mexico rocks the GC, and I've been down here long enough to admit it even being from AZ, as any Arizonan will - the fall Green Chili trucks come from NEW MEXICO.

We need Mimbres Man to chime in, too.........

Anyway, this is direct from the book by my friend Tammy Biber "Southwest Slow Cooking"
It's good. Chilis vary in color, and every batch has a few red ones (green pods are actually unripe - red ones are ripe)
Here you go, don't burn it.

1 T oil.
1Lg onion, chopped
2lbs lean pork, 1/2" cubes.
3T flour
1t ground cumin
3 cloves garlic (I like more, maybe a whole bulb for me)
15 green chilis, roasted, peeled, seeded, and chopped (or 20 - or, 25)
1T salt
1 1/2 C chicken stock

Saute onions until lightly browned, then add pork until no longer pink, slowly add the flour and cook until the meat is brown (see the gravy-like component? Don't burn it! - basically a roux)
Add everything else to a crock pot, stir, cover & cook on low for 5-6hrs.
Red Chile is beef.
Sometimes white people make chicken GC.

Flying yesterday was BADASS!
We did some crazy shit - sometimes I get to do cool stuff......................
- Garro.