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Interestingly, in Mexico, Poblano and/or Jalapeño chiles, along with tomatillos and cilantro, are the green ingredients used in making the authentic Mexican chile verde sauces and salsas that inspired the Mexican-American dishes of the US Southwest. But in the Southwestern cuisine, it is the local chile that is used as the sole, green ingredient in chile verde. While often named informally for a region (Hatch or NM, Anaheim or California, Pueblo) these actual green chile pepper names are Big Jim (Hatch/NM), New Mexico #9 (Anaheim/California) and Mirasol (Pueblo). These Southwestern chiles and dishes are generally hotter than the Mexican dishes, especially New Mexico’s Big Jim.

I live in NM and I have never used 4 pounds of green chili in anything. 😳 I would never be able to eat that unless I used the mild chili, and that’s not happening. 😂

Were you my American history professor back in maybe 2013/2014?

Won a chili cookoff at work with this recipe, thanks a lot haha! I gave credit where it was due for sure!

thank you for sharing your award-winning recipe. I just made it with Hatch Hot green chiles - and it was amazing ( the Pueblo's are at end of season and reportedly a bit sweeter). I appreciate you!

Hope its better than Cafe Mexico in Northglenn Colorado.... there green chili is bomb!

I love the extra green chilies.

Denver green chili is very delicious.

We lived in Pueblo in the early 2000’s , and went every year, buying roasted green chile( with garlics). Mmmmm. Made “green chile gravy” to use on everything, or just by itself. Now we live near Hatch, and celebrate the green chili here, in restaurants all over. Thanks for this recipe and congratulations!

fresh roasted peeled and cut green chili's ,right?

Lemitar NM green chile. Everything else is trash.

I do my flour just like you did for stews and gravy’s, etc.

Fascinating video. I'm from Denver, and this is ALMOST exactly like my OLD recipe (a hit for years), but it needed one major, and a couple minor adjustments. BTW, I've made over 20 different varieties/variations over the years. Pueblo/Hatch, always with a little chopped/pureed elements. Cumino, Serranos, and Jalapeños, just a few. I prefer pork chunks in the traditional method. The breakthrough I learned from an old abuelita is to boil/steam the chunks of pork in the first stage with just a little salt. This usually takes about 30 minutes. The fat renders, then the flour goes in. besides the other things I mentioned, my recipe is almost exactly the same as yours. I use water, but throw in some caldo de pollo. Need to enter the contest so I can take home the prize next year!

Yip. Best green chile from Young Guns in Hatch, NM.

No Mexican oregano??? I’m an Arizona native and we love our green chile and are pretty authentic

What is the red stuff in the pot that you left out of your recipe? Oh wait is that the can of Rotel?

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The irony of the situation wasn't lost on anyone in the room.

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Honestly, I didn't care much for the first season, so I didn't bother with the second.

Congratulations on your 1st place award. I can't taste it but it sure looks good. I guess I will need to make some for myself. Thank you!

Love the history ❤

I want some of that

Thanks for this. In AZ and would love to try Pueblo chilies. I'll keep an eye out. 4 C chile is solid. Surprised there's no herbs like oregano. Most green chile stews I see have it. Love the 5 cloves garlic. Garlic plays well with roasted chile. Will be making this soon.

You are absolutely right about green chiles being localized to New Mexico, Colorado, possibly Wyoming. As a Spanish woman who was raised military and all over the place, New Mexico was the very place I heard of and tried Green chiles and tomatillos. I was hooked! Thank you for for sharing your recipe and congratulations on winning. I can’t wait to make this.

Pie Town NM here. Are you Larry Bud Mellman? Lol

I might add more roasted green chiles to my Green Chili, since the concept looks pretty good. Though I only added four cans of roasted green chiles, this month's green chili totally knocked my socks off (a true gut burner delight). Anyway, while I don't cook competitively like this TH-camr, I come from a family that won the ICS World Chili Cookoff-both my grandmother and mother on separate dates-and I love cooking chili. It's practically in my blood. I inherited my grandmother's winning recipe, and although I once wanted to compete, I gave up after discovering that ICS cookoffs are completely rigged these days. Regular winners' cups are placed on Table 1, while everyone else gets shunted off to auxiliary tables that judges rarely visit. They taste everything on Table 1 and hardly have any room left, treating it like their personal buffet. How do I know this? I judged once myself, so I already knew how the system works and how easily it can be rigged and how just a bite from each cup on Table 1 can leave you feeling stuffed, but I still gave it a shot, knowing these things. On Day 1, I made a critical mistake by underestimating how hot my new stove was and ended up with some burnt spots. That was a justifiable loss, despite how good it tasted. But on Day 2, I made no mistakes, and yet, only two bites were missing from my judges' cup. That chili was damn good, but it didn’t get a fair chance. Still, I won’t say I never won. When I was younger, I competed in another cookoff and took 2nd place. It was a small regional cookoff, smaller than the rigged one, but I got a trophy-and that's enough for me. I'll take my grandmother's winning chili recipe to the grave... well not quite. I did share it with a couple of people most dear to me just in case.

Wait, did I miss something. You used 4 cups of vegetable stock in a pot of pork to make it vegan... I just want to make sure I heard that right 😂

The Hatch chili promo is bull! Great chilis are grown throughout New Mexico and Southern Colorado. I'm 80 and grew up on various chili dishes and NEVER even heard of Hatch chilis until a few years back when some smart business person start promotin them.

Just stumbles across your video and the green chile looks amazing. What chilis would you recommend I get that would be similar to the Pueblo green chile? I'm from southern California area?

Surprised there’s no cumin or coriander..masa would be nice too. Oven roasting soups and bolognese sauce gives way, way more flavor in addition to being easier. Congrats on your win!

You lost me at Colorado. Sincerely, New Mexico. 😂

Pueblo Chile is what you're buying when your told you're buying Hatch.

I as surprised that you don’t use cumin at all. I will have to try your recipe.

This is a great video. I like your personality and the history you provided for the recipe. I will be making this very soon and will make that slopper cheeseburger!

There is NOTHING better than New Mexico green chile. There is something so exceptional about New Mexico green chile in any form. The flavor is so unique and special. It really is very special. Hatch New Mexico is called the Napa Valley of chiles for a reason. Hatch NM chiles is to chiles what the Bordeaux region of France is to wine.

An amazingly simple recipe. I grew up in Colorado until my late teenage years and found to my dismay that Colorado style Mexican food wasn't universal. My favorite dish is bean and cheese burritos smothered in green chili which I've not found elsewhere. My only issue with this video was watching the onion being chopped. I dunno if the knife was dull or poor knife skills but I was expecting blood.

Just won a part of you chili recipe today in a chili cook off. Thank you.

Hello, Brad! New subscriber. Your recipe looks like one I need to try; it's very similar to mine but I've never used the Pueblo chilies, which is kind of silly since they're grown here in Colorado. I've just always navigated to the Hatch variety. I lived in New Mexico (Albuquerque) until the age of 8 when we moved to Colorado. My parents didn't eat green chile, so it was up to me to develop my own recipe. Green chile is a staple in my house and I put it on everything. There's a farmers market closed to where I live and they're still roasting chiles, Pueblo included, so I need to go by and grab a few pounds. Looking forward to trying your recipe. 🌶🌶🌶

Excellent recipe! For some added zing, try some tomatillos added in! I'll have to try the oven method. I normally add the flour later to prevent the sticking on the bottom, but perhaps this oven method is worth a try.

Pueblo green chilies are easier to peal.

Looks pretty good my man, I like just a fuzz more fatty viscosity.

You mention biscuits and gravy. Do yourself a favor and put some fresh green chilis in your gravy! Another dish that loves chilis are mashed potatoes. I served them at Thanksgiving for the family and they were asking for the recipe!