New Mexican Green Chile

I love fall in Denver. Come August and September, the corners of Northwest Denver are dotted with chili vendors, roasting bushels of green chilis in flavors ranging from mild Anaheims to fiery Habeneros. The smell of roasting chilis permeates the air. Every year we make a pilgrammage to choose chilis lovingly grown in Southern Colorado and New Mexico, wait while they are roasted, take them home and stock the freezer. The smell of roasted chilis resonates in the car for days. And with this delicious bounty, we make...Green Chile.

Green Chile is the backbone of Mexican food. Roasted chiles are combined with pork and garlic, and are simmered on the stove until the bits become soft. Recipes are passed down from Mexican ancestors and each region of Mexico has it's own variation. You can taste the heritage of the cook in each variety. Mexican Green Chile is very hot and is made with jalapenos, pork, cilantro and tomatillos. New Mexican Green Chile usually includes pork, milder Anaheim chiles, tomatillos, onion, garlic, cilantro, oregano and cumin. Both of these are soupy, served in a bowl or as a topping for other delicacies. A local variation, Denver Green Chile, is a combination of pork, tomatoes, garlic and onion, and is thickened with flour to the consistency of a stew. Denver Chile contains bigger pieces of meat and veggies and is served over burritos, or in a bowl with Fritos, and is usually covered in cheese. This is the Chile most often served in local restaurants and made by most non-Mexican home cooks. 

Whenever you read about local Mexican food, it is always described as different than "real" Mexican food. Differences include the thickness of the chile, the addition of tomatoes and always seem to mention that the local plate will be swimming in cheese. If the Green Chile we know and love isn't traditional, then what is?

I started to ask some of my friends about the Green Chile conundrum. I heard that in New Mexican Green Chile flour is a no-no, tomatillos are a must, but otherwise the ingredients are at the cook's pleasure. I managed to pull together a recipe based on the ideas I heard most commonly. (Several people recommended adding the leaves of the tomatillos to the boiling water to keep the tomatillos from becoming bitter!) I left out the pork to let the other flavors shine, and the result was phenomenal. Not too spicy, but perfect in a bowl garnished with a couple of slices of avocado!

New Mexican Green Chile

6-7 Tomatillos, with leaves removed

2-3 Tomatillo leaves

2 Quarts of Water

2 Tablespoons of Oil

2 Roma Tomatoes, diced

4-6 Anaheim or other Green Chilis

3 Cloves of Garlic, smashed and diced

1 Tablespoon Onion Powder

1 Teaspoon Oregano

1 Teaspoon Cumin

1 Cup Vegetable Broth

Salt to Taste

Bring water, tomatillos and tomatillo leaves to a boil, until tomatillos are yellowish. Strain and process tomatillos until smooth. Heat oil in a large skillet. Add garlic, tomatoes, tomatillos, chiles, broth, onion powder and herbs and simmer until vegetables are soft, 45 minutes. If you like a smoother chile,  process until it is the desired consistancy. Add salt and more water as needed. Enjoy in a bowl or over burritos. YUM!

If you have a Green Chile recipe you'd like to share, I'd love to have it. Please email it to me with some history and I'll post a round- up! Cheers!

Comments

[Valerie Fuson]

Would you consider posting a recipe for the Denver Green Chile? Thanks! Valerie