Secret Illuminati Colorado Green Chile Recipes

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Steps:

• Heat oil in a large sauce pot. Brown pork pieces until browned. Add onion and garlic. Cook for 1 minute. Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices. Bring to a boil. Reduce heat and simmer for 30 minutes.
• In a mason jar - combine flour and water - give it 100 shakes to combine. Bring pot to a boil and add flour mixture. Let boil for 5 minutes while stirring to thicken. Reduce heat back to simmer. Eat!
• Add more Cumin and ground Red pepper to make it spicier. Also jalepeno can be added.

Steps:

• In large Dutch oven, heat oil over med-high heat.
• Add bacon and cook until crispy; remove from pot and set aside.
• In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
• Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
• Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
• In a separate bowl, combine butter and flour with a fork.
• Stir mixture into soup, increase to med-heat and bring to a boil.
• Add pork and bacon, reduce heat and simmer for an additional 15 minute.
• Season to taste with salt and pepper.
• Garnish with shredded cheese.

Steps:

• Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
• Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
• When done, sift pork out of juice and shred, then add back.
• Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
• In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.