Good recipe. I also make chili and the hardest part is finding the right chili. Last year we went with Mira Sol but I cleaned 10 pounds and canned it. What a lot of work. Now I just clean a little at a time to use as a condiment..keep cooking, it's keeps us young! From Denver..
Why do you can it versus freezing it? I’m out in California and hit the jackpot and found some hatch green chiles at sprouts. So am about to fire roast and freeze some.
Take a drive down to Pueblo , Musso’s farm to get the best!! Already roasted and in varying heat. Keep in the freezer till ready. We make a special trip every September/October to stock up the freezer for winter.
This looks delicious! I'm from Pueblo and you made it just like my family does except we didn't use chicken stock. I was taught to use water. I'm sure the chicken stock is amazing. I miss Pueblo chili. The chili doesn't taste the same where I am now. :0(
I'm from pueblo, I love the chili there. It isn't the same where I currently live. I miss chili soooo much. I never tried making it with pureed tomatoes though. It looks really good.
Thanks for the shoutout! The award-winning Chile is not quite this recipe, as I've made some changes to it, mostly adding onions and more green chiles. I'll be making a new video with the new recipe soon.
I've seen several recipes add cumin or even chili powder 😭 I can't seem to find the right one. I'm looking for one that I used to get at the old plaza Cafe or Bev's in pueblo I think they have it at country kitchen too. I love green Chile, I first tasted it after moving to Pueblo when I was a child and my grandfather would take us to the local cafes to eat and chat. Sloppers were my fav. So if this recipe will turn out like the green Chile I've tasted in pueblo I'll definitely have to try it. ❤️
I live just outside Denver and the way I was taught to make green chili is so different then all the Colorado green chili you tube videos I’ve watched. My husbands family comes from Spain and I know it’s obviously going to be different, but the way my chili tastes and Mexican restaurants in Colorado I been to taste extremely similar. The way I was taught was fry the port or meat of choice then in the same sauté pan get pan really hot and add some oil about a quarter cup to half cup. get two big heaps of flour and stir the oil and flour until it gets dark dark brown next add the diced chili’s into the flour mix still on high and just let in fry for a few minuets. Next add 3-4 cups water and let it come to a boil add salt pepper garlic little cumin and some chicken stock cubes you can add some tomatoes. Once it starts to boil cover the pan and let it simmer at least 30min. You can take the port out of the pan before frying the flour so it doesn’t over cook. I differently want to try cooking it your way this weekend
Did you try it this way? I'm trying to find a recipe close to the green Chile they have at great Scotts eatery in Denver and idk if they use cumin or just salt n pepper 😆 I've seen so many different recipes. Maybe I should just try making both and do a taste test to see which one is closest. ❤️
This is the perfect sort of recipe to cook in a Crock Pot. Brown the meat with the onions and dump everything together and cook 4-5 on high or 68 hours on low. DONE.....
I'm from pueblo & make it almost the same, except I use fresh tomatoes & I just dice them up, I also put onions in it. Just a ?... why did you bake it?
Yep. I'm from your area. Born and raised. This is the way to do it. I like mine a little thicker, but this is the way to make it for sure! Unless your from NM or CO, you just don't know😊 Got my recipe from a NM grandma. This is authentic as it comes.
I have bought roasted Pueblo Green Chile in Longmont Colorado, it is very hot! So depending on the dish and your heat tolerance, you may have to blend in a milder Hatch Green Chilie
No water, add salt and garlic, cook the meet longer after you add the flour, brown the flour, should take 5 minutes. Re-season after adding all the water, not fucking chicken stock. But this is only coming from a recipe thats at least 140 years old. Chicken stock, omg you gringo, lol. Might as well out corn in it too.
YEAH!!! That’s what I’m calling the cats meow when it comes to great chili!!! My hats off to you!!! Be blessed
I made this for dinner tonight and my husband LOVED it! He made sure to keep the leftovers for his lunch tomorrow.
Ok, Brad, let's see the new and improved award winning recipe! Please, and thank you.
This is how you make chili! Excellent! Great work! Thank you for sharing!
Dang..... Looks great! 👍
I add cilantro and use fresh chili's and tomatoes. Love this stuff.
Can't wait for the updated recipe!
Thank you...Brad!
Im from Pueblo. And i never heard of.
Baking green chile. Your simmer it to blend the flavor. 😮
Simmering in the oven just provides more even heating and no chance of burning the bottom. Same end result.
Very authentic NM green chili recipe. Pay attention people😊
Good recipe. I also make chili and the hardest part is finding the right chili. Last year we went with Mira Sol but I cleaned 10 pounds and canned it. What a lot of work. Now I just clean a little at a time to use as a condiment..keep cooking, it's keeps us young! From Denver..
Why do you can it versus freezing it?
I’m out in California and hit the jackpot and found some hatch green chiles at sprouts. So am about to fire roast and freeze some.
Take a drive down to Pueblo , Musso’s farm to get the best!! Already roasted and in varying heat. Keep in the freezer till ready.
We make a special trip every September/October to stock up the freezer for winter.
This looks delicious! I'm from Pueblo and you made it just like my family does except we didn't use chicken stock. I was taught to use water. I'm sure the chicken stock is amazing. I miss Pueblo chili. The chili doesn't taste the same where I am now. :0(
I'm from pueblo, I love the chili there. It isn't the same where I currently live. I miss chili soooo much. I never tried making it with pureed tomatoes though. It looks really good.
Pueblos have Hatch on the ropes. I fell in love the very first time. Quality!
Not even close
This recipe (and Brad Bowers) won first place in amateur green chile cook-off in Pueblo 2023!
Thanks for the shoutout! The award-winning Chile is not quite this recipe, as I've made some changes to it, mostly adding onions and more green chiles. I'll be making a new video with the new recipe soon.
But still a standout recipe!@@bradbowers5306
Looks like diced pork from our local butchers... DoubleJ or Franks. Loveit. Thanks Brad Bowers.
I've seen several recipes add cumin or even chili powder 😭 I can't seem to find the right one. I'm looking for one that I used to get at the old plaza Cafe or Bev's in pueblo I think they have it at country kitchen too. I love green Chile, I first tasted it after moving to Pueblo when I was a child and my grandfather would take us to the local cafes to eat and chat. Sloppers were my fav. So if this recipe will turn out like the green Chile I've tasted in pueblo I'll definitely have to try it. ❤️
your from Pueblo Colo. I'm from florence CO. cool.
This was pretty close to recipe I was taught. Other than using Manteca lard instead of oil
Also forgot to mention using Cumin, Chili Powder, and garlic. Most families where I come from use those in it too.
I live just outside Denver and the way I was taught to make green chili is so different then all the Colorado green chili you tube videos I’ve watched. My husbands family comes from Spain and I know it’s obviously going to be different, but the way my chili tastes and Mexican restaurants in Colorado I been to taste extremely similar. The way I was taught was fry the port or meat of choice then in the same sauté pan get pan really hot and add some oil about a quarter cup to half cup. get two big heaps of flour and stir the oil and flour until it gets dark dark brown next add the diced chili’s into the flour mix still on high and just let in fry for a few minuets. Next add 3-4 cups water and let it come to a boil add salt pepper garlic little cumin and some chicken stock cubes you can add some tomatoes. Once it starts to boil cover the pan and let it simmer at least 30min. You can take the port out of the pan before frying the flour so it doesn’t over cook. I differently want to try cooking it your way this weekend
Did you try it this way? I'm trying to find a recipe close to the green Chile they have at great Scotts eatery in Denver and idk if they use cumin or just salt n pepper 😆 I've seen so many different recipes. Maybe I should just try making both and do a taste test to see which one is closest. ❤️
This song slaps
Gotta have some Mexican oregano and some onion. Just mad a whole big batch yesterday.
Mexican oregano for sure.
I moved home to Michigan from Denver. Cannot get green chili for green chili cheese fries. I will be trying this recipe
This is the perfect sort of recipe to cook in a Crock Pot.
Brown the meat with the onions and dump everything together and cook 4-5 on high or 68 hours on low.
DONE.....
Yum!
Thank you kindly sir...
Looks awesome!
I'm from pueblo & make it almost the same, except I use fresh tomatoes & I just dice them up, I also put onions in it. Just a ?... why did you bake it?
I bake it so that I don't have to stir it and worry about the flour sticking to the bottom of the pot and burning. Convenience, or laziness, I guess.
I am from Pueblo and now live near Detroit. I miss Pueblo chili & Candies corn tortillas. Can’t find anything like those anywhere 😢 Great Video!
This music is haunting
Being from Pueblo and now in Montana... they don't know what green chili is up here.... this is the video I show them to explain it!
Chile verde up there right? I finally just made some for everyone and they loved it.
Go eat fry bread
@@Jessie-fz2bl wtf that supposed to mean
Yep. I'm from your area. Born and raised. This is the way to do it. I like mine a little thicker, but this is the way to make it for sure! Unless your from NM or CO, you just don't know😊 Got my recipe from a NM grandma. This is authentic as it comes.
Colorado Native here. Pueblo green chilis are sooooooooooo much better than hatch.
Not even close. Y'all are just hard headed
Could you put in the crock pot instead of the oven
I do and let it simmer all day and it’s delicious
Very much like mine but I don't use any tomatoes. I find the flavor of green chile and tomatoes cacophonous.
Now I am hungry
thats kinda the way i make my pork green chili 🌶 🌶
I have bought roasted Pueblo Green Chile in Longmont Colorado, it is very hot! So depending on the dish and your heat tolerance, you may have to blend in a milder Hatch Green Chilie
Go try Deli Cioso on main St, best green Chile, Its a family recipe from down by Rocky Ford Colorado.
@@countryflyer4536
🗣is there any chance I can get a copy of the recipe?
@@katyhaymus1029 Chris's pueblo green chile, google
Hatch is actually not a chilli. It's a brand and happens to be the Capital city for growing chilis in the USA.
Hatch is a town in New Mexico. Chiles from Hatch are called Hatch Chile.
@@markromero930actually Chile capital of the world
Much better using sirloin beef tips.
No.
lol thats not real green chile
PORK GREEN CHILE!!!!!!!!!!!!!!!!!
No, it’s pork green chili
Youre thinking of beef stew.
No water, add salt and garlic, cook the meet longer after you add the flour, brown the flour, should take 5 minutes. Re-season after adding all the water, not fucking chicken stock. But this is only coming from a recipe thats at least 140 years old. Chicken stock, omg you gringo, lol. Might as well out corn in it too.
😂🤣😂🤣 really gringo with your white last name SUTHERLAND😂 let's see a video of your fine green Chile and I'm not talking stokes from a can
Coming from a New Mexican yes we do not use chicken stock. No gringo shit around here lol