Colorado Green Chili 2013 GFCM 2nd Place

 

Paletilla de Cerdo Chile Verde con Crema Agria con Especias
Serves 6
Our award winning Colorado Style Green Chili showcase for pablano peppers and pork! NO BEANS! NO TOMATOES! Meat, peppers and spice, the way chili was intended.
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Prep Time
45 min
Cook Time
4 hr 25 min
Total Time
5 hr 10 min
Prep Time
45 min
Cook Time
4 hr 25 min
Total Time
5 hr 10 min
615 calories
43 g
169 g
29 g
50 g
12 g
489 g
847 g
10 g
0 g
15 g
Nutrition Facts
Serving Size
489g
Servings
6
Amount Per Serving
Calories 615
Calories from Fat 262
% Daily Value *
Total Fat 29g
45%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 169mg
56%
Sodium 847mg
35%
Total Carbohydrates 43g
14%
Dietary Fiber 14g
54%
Sugars 10g
Protein 50g
Vitamin A
60%
Vitamin C
173%
Calcium
27%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs MCF pork shoulder 3/4" dice
  2. 1 cup chopped yellow onion
  3. 14 oz homemade chicken stock
  4. 1 1/2 tsp garlic powder
  5. 2 1/2 tbsp chicken base
  6. 1 tsp celery salt
  7. 1 tbsp cornstarch
  8. 1/2 tsp oregano
  9. 1 tbsp cumin
  10. 1/2 tbsp Green Tabasco Sauce
  11. 1 tbsp cilantro
  12. 1/2 tbsp Savory Spice Shop Green Chili Powder
  13. 10 oz green enchilada sauce
  14. 14 oz diced fresh pablano pepper
  15. 14 oz diced fresh green chili
  16. 8 oz pureed pablano pepper
  17. 8 12 oz Natty Greens Buckshots, cold
  18. 8oz Mexican sour cream
  19. 1tsp ground cinnamon
  20. 1 tsp fresh lime juice
  21. 1 tsp lime zest
  22. Pinch cumin
  23. Fresh cilantro Garnish
Instructions
  1. 1. Begin with mise en place
  2. 2. Brown pork in bottom of stock pot, no need to drain Pasture Perfect Pork!
  3. 3. Add onion & chicken stock, will not cover meat
  4. 4. Simmer 2 hours, stirring often
  5. 5. Add spice mix and 1 12oz Buckshot
  6. 6. Simmer 1 hour, stirring often while enjoying second Buckshot
  7. 7. Add green enchilada sauce, stir, simmer 1/2 hour
  8. 8. Add diced pablano and green chili, simmer 45 minutes
  9. 9. Add 8 oz pablano puree', simmer 10 minutes
  10. 10. Adjust heat and up to 1 tsp sea salt, thicken with cornstarch
  11. 11. In a bowl, mix sour cream, cinnamon and lime juice
  12. 12. Ladle in artisan pottery bowls
  13. 13. Add dollop of sour cream mix, sprinkle of cumin and lime zest, cilantro garnish
  14. 14. Share chili and remaining Buckshot with four close friends
Notes
  1. This chili will do well made one day ahead, as will the sour cream mix.
  2. Red Oak may be substituted for Buckshot, however, if planning to add one of the "lite" beers, skip it and add water.
  3. Thanks to Jim Brooks for adding the capital NO BEANS and for not encouraging the armadillo meat
beta
calories
615
fat
29g
protein
50g
carbs
43g
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Massey Creek Farms http://masseycreekfarms.com/
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