I’ve made this recipe twice, and having grown up in the Hatch Valley, I can attest that this is SOLID. I do add extra port, rotel, and cumin. But a solid recipe!
Thank you for this video. I live in Pueblo and I'm always looking for different Pueblo Green chile recipes! It's so cool how every family has their own spin on making this! Also thank-you for the history behind it all 😊
I'm from New Mexico, I love New Mexico green chili, red as well, however, I'm so wanting to cook great green chile! I cannot cook green chile as you do, and I have tried many times. It's a gifted techique in my opinion. I'm a decent cook of southwestern cultural foods, but I just cant seem to grasp the green chile such as you've cooked. But I still keep trying! Yes Hatch has a great green chile but they have a great marketing advertisting, and there are many different varities of New Mexico chile to try! I do want to try southern Colorado green chili, but more specifically from Pueblo to cook. I'm gonna try your recipe! I think your video is excellent!
Mmmm, bat food ever! I grew up in Arizona and got a 50# bag of roasted hatch chilis on the road side every year. I didn’t know Pueblo Colorado had a green chili thing going on. I’m so happy to learn that. The more green chili in the world the better.
Congrats! I lived in Pueblo for 10 years, and I am sure they are BIG MAD about you kicking their asses!! Excellent recipe, you defiantly deserved to win!
Happy to see you use green chilies for this. Depending on where you live you can come across what they call green chili but they use tomatillos which are acidic and don’t contribute anything to the richness of a good chili verde. I’ve learned to ask in restaurants which they use because for me there is just no comparison to the roasted hatch green chilies for this dish. I do prefer pork butt or shoulder and getting a good fond from browning the meat also contributes greatly to the richness of the dish and I love starting on the stove and finishing in the oven, makes life easy. So good in a bowl or used to make burritos, served with a little cheese and sour cream, heaven on a plate.
Don't worry about those who have been doing a thing for 20 years. Do they have 20 years of experience, or do they have one year, twenty times? You went for it, and it paid off. Congratulations and keep up your enthusiasm.
Big difference on New Mexico Chili to Colorado. Pueblo chili is much hotter than Hatch chili and we never put potatos in our green chile. NM green chili is still good.
@@NoCoSilver there are several varieties of NM chile, and not all come from Hatch. So mild, med BJ, Sandia hot, Junie x hot, Barker and Lumbre XX hot, and XXX hot.. And more. The best regions for flavor and heat are Lemitar, Socorro, San Antonio, Corrales, and Espinola. Most New Mexicans do not eat chile, red or green, from Hatch. Hatch is so conglomerate , producing a meh flavor and heat level. My favorite comes from Lemitar and also San Antonio.
Green Chile is the best. Not to disparage red chile however. Growing up in the Denver area in the mid-1940s you couldn’t find green chile one foot north of Trinidad. But it’s all good.
Omgoodness! So excited to try this recipe. I never heard of green chile until I moved to Denver in 2016. I fell in love with it at the old Annie's cafe & bar and now could eat it every day. Thanks for the knowledge. :)
Thanks for this video, TX boy loves hatch green chili's. Just followed this recipe and it is fantastic. Definitely agree on 4lbs of chili's, there is quite a bit of loss in the roasting/peeling process. I only had 2 lbs.
I moved to and lived in the Denver area for 30 years. Spent MANY summers jetskiing and camping at Pueblo Res. Unfortunately, due to medical issues, I had to move (oh how I miss those fun times) And was scuba certified at the Blue Hole in Santa Rosa, NM...so spent a little time there as well. I was introduced to Pork Chile Verde (I LOVE tomatillos and am addicted to it) and I'm now learning how to make it, as well as learning how to pressure-can it so I have jars of it readily available and at a moment's notice. I too, use chicken stock, and I much prefer to cut my pork into 1/2" dice/bite-size pieces as well...I find it much more versatile that way! (burritos, nachos, eggs, etc) ' I'm definitely going to give your recipe a try (even though it lacks tomatillos and is different from mine)....it looks and sounds awesome! (I really like your putting it in the oven vs stove-top)
I enjoy a good green chili, and your move to 4 lbs was right on, to many recipes use to little of the roasted chili. Thank you for sharing and taking time to produce interesting video.
Props to NOT adding cumin, cilantro,etc… Little too much flour but otherwise great job. I’m born raised New Mexican as were my parents and grandparents on both sides. My blood flows red and green.
Just a perspective. There are so many different varietals of both red and green chile in NM. And Hatch is NOT a variety. Only a growing area. So when people compare chile between the states, I often wonder which variety of NM chile you are comparing with Pueblo? Are there different varietals of Pueblo chile? Vast majority of people in NM do not get their chile from Hatch, but better growing areas such as Lemitar. We also do not do a "slopper" but it does look delish!
Which varietal of NM green chile? We have several, most are the mild 6-4, BJ medium, Sandia hot, Junie x hot, barker xx hot, and Lumbre xxx hot. And there are several growing regions that out shine Hatch in flavor and true heat levels. Lemitar is probably the best.
@christine2175 my point is less about what it is and more about it being absent from the recipe. Apparently he's worried about you challenging him at the cook-off next year.
@combsd3283 you prob need to tag him for him to see your question. I choose to give the benefit of the doubt, so was willing to be helpful. I didn't realize that you were being snide! My bad!
How is this recipe compared to Santiago's green chili sauce? This is what I usually buy and love it, but looking for a recipe to try cooking it on my own.
Thanks for the recipe and tbe low down.......what a pleasant experience away from seeing the world on fire, now i know how i can blow a hole in my asshole :)......what a legend, the pride of tbe pueblo.......thnx boss❤❤
No question I’ll be whipping up a batch of this recipe. However, I kept watching for the inclusion of tomatillos… what, no tomatillos? All right, no tomatillos it is. Looking forward to your 1st Place version.
The dish made with tomatillos is Chile Verde, which translates as green chile but is not the same dish as New Mexico and Colorado Green Chile like I make.
nice try pueblo chile....obviously you haven't tried the green chile from Lemitar, NM....don't get the hot...save that for us....but we do love our chile, eh?
the problem is most people outside of NM think "Hatch" is a variety which it is not. Lemitar, Socorro, San Antonio grow the best,. I always wonder which varietal of NM red or green people use to compare with Pueblo. We do have a bumper crop this season and can't wait to get my autumn Sandia hot!! Enjoy your favorite chile!
His recipe is too generic. I've won three chili contests. I've used Hatch and pueblo peppers. But the best peppers come from Rockyford Colorado. That's all Im gonna reveal.
I think of it as purist chile, rather than generic. These are the essential ingredients that make up green chile and nothing more. It’s fine to gussy it up as much as you want, but that’s not what I was going for.
A little less talking about yourself would be nice. I hate when content makers rambling on and on about things that really aren't necessary . I came here to learn your recipe not to have a history lesson which .I know you mean well but the video is dragging on . I did roast a bunch of hatch chilies recently and getting ready to do some Pueblo chilies. I do love the taste of both.
Chubby’s is my longtime favorite in Denver. I haven’t tried Santiago’s yet, but my neighbors across the street from me in Pueblo rave about their chile.
@@bradbowers5306 Santiagos and Chubbys are popular because it is cheap, fast, and "good enough". Chubby's has the history. There is better than both within the city. La Casitas has won the Westword green chili award several times (as well as the best tamales). |La Fiesta has been in Denver for decades on 24th and Champa with some amazing green chili as well. I'm a life long Northside Denverite and my opinion accounts for nothing (like everyone else's).
