Pack Animal Magazine

Green Chile Chili

by John Myers (Summer 2013)


3 lbs of green chile peppers
(Anaheim chile peppers should be purchased in the fall of the year and roasted so they peel easily when defrosted. I usually buy a bushel or more, have them roasted, and then package them in gallon-size ziplock freezer bags so I have enough chile peppers to make a big batch with each package. The peppers should be left in their skin, as this tends to keep the flavor better. Leaving the seeds in makes for hotter chili. If you grind the seeds and then put them back in, it will be hotter yet. I always get the hottest peppers I can find. The best areas for peppers are Pueblo, CO and Hatch, NM. You can also buy them at King Soopers in the frozen food section, but for the best flavor be picky about where you get your chile peppers)

2 lbs of meat, either pork (my favorite) or chicken (clean and dice the meat, ending up with 2 lbs.)

3 large yellow or white onions

Garlic Powder (not salt)

3 16-oz cans of either white or yellow hominy

Salt to taste

2 cups of pre-soaked and sorted Pinto Beans (optional)

Take a large pot and put ½ cup of your favorite margarine or cooking oil in. Put the burner on high and toss in all the meat, searing it to a rubbery-brown consistency. Sprinkle garlic powder over the meat as you cook it thoroughly. Add diced onions, hominy and green chiles in with the meat as you process it. When it is all loaded, add enough water to come up two inches from the brim of the pot. You can also put a bunch of pinto beans here if you are brave…

Bring your mixture to a boil, turn down to simmer with the lid on and let it cook for six to seven hours. I will often shut the heat off if I have to go out and then bring it back up to temperature when I return. It is important not to burn the ingredients to the bottom of the pan by letting it get too hot.

This last step is the hardest to describe and involves adding garlic powder, salt and maybe some MSG if you are not bashful. I underestimate each ingredient and gradually stir in more while tasting so I can get it right. I can tell when the chili is seasoned appropriately because the taste is well balanced by my standards (good luck figuring out what that means).

Lastly, you can take corn starch and thicken it up for smothering burritos, etc. Hopefully, the Green Chile Chili will have a consistency that lends itself to a thick, meaty covering for the burrito or enchilada you want to smother.