Thanks for sharing. Growing up in Az and spending a lot of time in the White Mtns, we have heavy Hatch influences. I've been searching for a green chili recipe that's long gone from the Springerville restaurant that's closed. I use corn masa instead of AP flour. Congrats on your win!
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.
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 😊
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!
Brad, thank you so much for your posting of this recipe. My mom did a very similar recipe and I have been unable to duplicate it but I think you have nailed it. I grew up in Pueblo and moved to Ark. and have had both Sunsets and Coors Tavern "sloppers" but none held a candle to moms.
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.
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. :)
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.
@@drewvalenz2721quit trying to act like Colorado chile ain’t authentic and just as real. It came from the Hispanic families in the Colorado valley. Which have been there since that land was Mexico. Every family there has a recipe, and use local Chiles. I only know one or two families that used New Mexico Chiles and that’s just cause they personally liked those ones. Most people believe Colorado Chiles have a greater flavor profile and can also be hotter.
@@drewvalenz2721also, Colorado green chile is for purists. It’s always New Mexico people talking about adding potatoes, rotel, lemon 😂😂 all sorts of stuff. Nah. Green chile in the valley of Colorado is a lot simpler than that. And all fresh ingredients. Roasted tomatoes, roasted Colorado Chiles, pork loin, 🤤 and it’s only in the valley where the real stuff is at. The front range is going to be knock off garbage
The family demands this every month or so after me making it once from this video. We love how much respect you pay to the dish. Currently letting everything simmer. You are awesome!
Here in New Mexico we would call that green chile stew, except potatoes are added. We also make stewed green chile but it doesn't have pork or potatoes in it. But most popular is chunky fire roasted green chile. Yours looks good, your own unique recipe!
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!
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.
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.
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.
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.
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 Love Green Chilli ! Soooo Good I got some off and on while driving truck , but Nobody makes it on the menu so close here in western Ks. Dagone Shame.
I'm certain to try this award-winning recipe, but admit I'll be going w/2 lbs pork & 4 lbs chilies - 1 lb pork seems to skimpy - and double the water. I do prefer thinker - it looked too soupy for my liking. Thanks for sharing!
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.
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!
The Pueblo chile is a specific varietal of the Marisol chile bred for meatiness, flavor, and heat. First called the Mosco, but renamed Pueblo, and only grown by certified farms in Pueblo County. I haven’t heard of Lemitar, but I’ll have to check it out next time I’m down south. You guys in NM have the green chile cheeseburger, which is also good. Regional specialties are always fun to explore.
It began when New Mexico went global as the end all be all of green chile. When we were both silently doing our thing, independently, but NM got greedy and want to steal the spotlight. Just wait to Colorado green Chiles get the attention and go national. It’ll win.
The Pueblo chile is a specific varietal bred for meatiness, flavor, and heat. They are generally hot, though the heat level. depends on the conditions experienced each growing season. This year in particular was quite hot.
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.
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.
@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!
Being from Colorado, living in California for ten years. I am so tired of the bastardized “Colorado green chili” at all the restaurants out here. It’s not even remotely close to our chile. It’s more like a salsa verde stew with pork shoulder and tomatillo. It’s still decently tasty, but not remotely the same thing.
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❤❤
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!
Can't really call Colorado a chile state at all. Northern NM is a TOTALLY DIFFERENT weaker chile than Chile from south of Albuquerque. I give your recipe a 5 out of 10. I'd be willing to bet that the judges were NOT Hispanic. You left out key ingredients in your recipe. Just think if you knew the REAL recipe fella! You can't be a judge of Chile until you've had the real thing in Socorro, Belen, T or C, Hatch or Las Cruces.
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).
Finally! Someone putting in the appropriate amount of green chiles!! For a full pot, I use what amounts to 4 quart baggies of thawed, roasted chiles I get here in Grand Junction from Okagawa's Market. There roaster guy is the finest in the land. They grow all their own chiles, and they do it big time. Big Jim and New Mexico are my go to chiles, including late chiles that have turned red, providing a tad of sweetness to the heat. My chile verde simmers overnight, turning the pork shoulder cubes into pure bliss, and the onion basically desinigrates, becoming part of the crazy good background flavor. NO garlic, No cumin. Otherwise my version is pretty much a clone of your recipe. Good to know!!!
Thanks for sharing. Growing up in Az and spending a lot of time in the White Mtns, we have heavy Hatch influences. I've been searching for a green chili recipe that's long gone from the Springerville restaurant that's closed. I use corn masa instead of AP flour. Congrats on your win!
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.
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!
Congratulations! You made a lot of Pueblo abuelitas mad. 😊
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 😊
Being born & raised in Pueblo (now in MI) I miss the smell of those big roasters!! 😋 Great Video!
I’m glad you included the history. What a great idea. You’re the perfect ambassador for this dish. I’m going to make it!
I've made this 3 times now.
What a great recipe
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!
Brad, thank you so much for your posting of this recipe. My mom did a very similar recipe and I have been unable to duplicate it but I think you have nailed it. I grew up in Pueblo and moved to Ark. and have had both Sunsets and Coors Tavern "sloppers" but none held a candle to moms.
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.
Hatch all the way, don't fall for that counterfeit Colorado "chili". #NMTRUE
Thank you for your recipe and wonderful video! I tried making this in the past and it never came out that great.... now I can finally succeed !! YUM!!
Nice advanced pro move putting chili above and below the bun!!!
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. :)
Awesome recipe. Finally a real Colorado Green Chile recipe. Thxx
It's kinda copying the real New Mexico green Chile. The true Chile capital of the world😂
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.
@@drewvalenz2721quit trying to act like Colorado chile ain’t authentic and just as real. It came from the Hispanic families in the Colorado valley. Which have been there since that land was Mexico. Every family there has a recipe, and use local Chiles. I only know one or two families that used New Mexico Chiles and that’s just cause they personally liked those ones. Most people believe Colorado Chiles have a greater flavor profile and can also be hotter.
@@drewvalenz2721also, Colorado green chile is for purists. It’s always New Mexico people talking about adding potatoes, rotel, lemon 😂😂 all sorts of stuff. Nah. Green chile in the valley of Colorado is a lot simpler than that. And all fresh ingredients. Roasted tomatoes, roasted Colorado Chiles, pork loin, 🤤 and it’s only in the valley where the real stuff is at. The front range is going to be knock off garbage
The family demands this every month or so after me making it once from this video. We love how much respect you pay to the dish. Currently letting everything simmer. You are awesome!
Thank you @Brad! I am so going to try this for Sunday Football!!!!
It is a fun competition between New Mexico and Colorado is great for both states to promote green chilies.
Here in New Mexico we would call that green chile stew, except potatoes are added. We also make stewed green chile but it doesn't have pork or potatoes in it. But most popular is chunky fire roasted green chile. Yours looks good, your own unique recipe!
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!
West Texas northern Mexico is a dish made with beef or pork (chunks) onion, tomatoes, garlic, potatoes and roasted long green Chiles.
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.
Get some NM green and red from Lemitar- that is real chile!
I agree they’re both great. Grew up in Southern CO and lived in NM. NM burritos on the other hand are far superior!
I lived in Pueblo and loved the chili there.
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.
Thank you Brad! Going to be showing your recipe to Texas! (They have no concept of green chile) I think your recipe will show showcase CO perfectly!
Been waiting for this to drop for so long, thanks!!
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.
Looking forward to trying Pueblo chile sometime. Variety is the spice of life.
I think it's great. Ive spent a lot of time in NM so Hatch is my favorite. I also spend a lot of time in Colorado. I'll eat them all honestly.
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.
Tempting!
Joe from Germany
The history aside was fantastic, can't wait to try your recipt!
Great video!! Love green chili!
I can't wait to make this
Great video! My family is from the San Luis Valley, we know all about Pueblo chilies… if you know, you know!
Anyone count how many times he mentions it being award winning?
I'm making this!
Yummmm!! My favorite chili
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)
👍👍👍😋
Thank you for sharing!
I Love Green Chilli ! Soooo Good I got some off and on while driving truck , but Nobody makes it on the menu so close here in western Ks. Dagone Shame.
I'm certain to try this award-winning recipe, but admit I'll be going w/2 lbs pork & 4 lbs chilies - 1 lb pork seems to skimpy - and double the water. I do prefer thinker - it looked too soupy for my liking.
Thanks for sharing!
Grays Coors tavern all the way...I have donated some extremely rare baseball gloves that are on their wall..
Pueblo chilis have more meat than a Hatch. Wouldn’t make green chili without Mexican oregano though
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.
@@praisingann4him Here in Denver, we normally see Hatch, Big Jims, Dynomites and Moscas beside the Pueblos. Never have those others.
@@praisingann4himI love Lemitar chile!
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!
The Pueblo chile is a specific varietal of the Marisol chile bred for meatiness, flavor, and heat. First called the Mosco, but renamed Pueblo, and only grown by certified farms in Pueblo County. I haven’t heard of Lemitar, but I’ll have to check it out next time I’m down south. You guys in NM have the green chile cheeseburger, which is also good. Regional specialties are always fun to explore.
that looks yummy. Roughly how many cups of chiles is it. my wife is down in plebhole right now and was going to grab me some
Should be about 8 cups, I think. When I use two pounds of chiles it pretty much fills one 4-cup measuring cup.
@@bradbowers5306 thanks. 4 cups of Chile to about 4 cups liquid is about where I normally make it. I’m guessing more chiles makes it even better!
Is it entirely up to me?
The friendly rivalry aint even begin until people in colorado started saying theirs is better. I just want that on the record in this debate
It began when New Mexico went global as the end all be all of green chile. When we were both silently doing our thing, independently, but NM got greedy and want to steal the spotlight.
Just wait to Colorado green Chiles get the attention and go national. It’ll win.
I want to hear how you get onto u-tube??
Anyone?? Show me??
Mexican hamburger, where I come from 😂 green chili on a burger
Colorado chili is only for wimps. New Mexico hatch chili will put tears in your eyes.
Na soon as you hit the new mexico state line the food is totally different bro
Northern New Mexico even more! 👍
I live in Northern NM and the food is unbelievable. I've eaten it all my life.
I don’t care for most of New Mexico food but you are absolutely correct how different it is compared to EVERYWHERE ELSE.
Gawd forbid you add tomatillos to green Chile or the salsa 😂
Southern New Mexico got the best chile there. Hatch New Mexico puts everyone to shame. Mexican dishes down there are incredible
Where's the recipe?? Put it on the screen so ALL of us can copy it !!
Mr.Todd
It’s in the description section.
How do you roast 4 pounds of chiles ???
Which chili did you use. Hot med. Or mild
The Pueblo chile is a specific varietal bred for meatiness, flavor, and heat. They are generally hot, though the heat level. depends on the conditions experienced each growing season. This year in particular was quite hot.
Were you a professor at PCC? I believe I had you for a history class!
I can get 4 kinds of green chiles, Anaheim, poblano, jalapeño, bell. Sometimes Serranos. I’ve never made green Chile before. So what do you recommend?
You need hatch green chiles. Looks on line for some frozen and have it shipped, you’ll be hooked.
Anaheim is a NM chile but there normally not hot so for more heat float a Serrano or 2
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.
Tomatillos are tangy and nasty! Pure chile for the win!
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.
I have yet to try Santiago's, but I'm planning on it within the next few weeks. Maybe I'll post a video of it.
@@bradbowers5306 that would be an awesome video!
Tomatoes? 🍅
Are the Pueblo Green Chiles - fresh chilis? Do you remove stems and seeds for the 4 lbs of fresh chilis?
They are roasted with the skins and stems removed. Most of the seeds remain in the chiles but you can always remove them for less heat.
What's the secret red powder that magically appears at 9:26 but isn't mentioned? Paprika?
Perhaps tajin??
@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!
I'd have to have the chili on the side...I hate using utensils on a burger! (Unless it's over nine patties.)
If you don't like pork, try this with a couple pounds of 85/15 ground turkey...
No Anaheim
Hi sir
I'm sure it tastes great, but it doesn't really look like Colorado style
Being from Colorado, living in California for ten years. I am so tired of the bastardized “Colorado green chili” at all the restaurants out here. It’s not even remotely close to our chile. It’s more like a salsa verde stew with pork shoulder and tomatillo. It’s still decently tasty, but not remotely the same thing.
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❤❤
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!
This is left handed green chile. Can you please redo for the right handed folks
Can't really call Colorado a chile state at all. Northern NM is a TOTALLY DIFFERENT weaker chile than Chile from south of Albuquerque. I give your recipe a 5 out of 10. I'd be willing to bet that the judges were NOT Hispanic. You left out key ingredients in your recipe. Just think if you knew the REAL recipe fella! You can't be a judge of Chile until you've had the real thing in Socorro, Belen, T or C, Hatch or Las Cruces.
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.
Wow, maybe that's why there are chapters that show which part is the recipe and which is the history.
Go to sleep I’m Mexican raised from Denver ur Chile not even better then chubbys or Santiago’s but he said I been making Chile for two decades 😢😢🎉🎉
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).
Finally! Someone putting in the appropriate amount of green chiles!! For a full pot, I use what amounts to 4 quart baggies of thawed, roasted chiles I get here in Grand Junction from Okagawa's Market. There roaster guy is the finest in the land. They grow all their own chiles, and they do it big time. Big Jim and New Mexico are my go to chiles, including late chiles that have turned red, providing a tad of sweetness to the heat. My chile verde simmers overnight, turning the pork shoulder cubes into pure bliss, and the onion basically desinigrates, becoming part of the crazy good background flavor. NO garlic, No cumin. Otherwise my version is pretty much a clone of your recipe. Good to know!!!
Pretty sure them judges taste buds were affected by Covid
Wow, considering Covid was years ago, I can only assume you're just a dick, because that's not even constructive criticism.
HATCH BUDDY HATCH NOT PUEBLO!!!!!