9mmbhp
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- Feb 28, 2011
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Hey Stefan --
You might find this site interesting.
And here are some other recipes which I clipped out of the Denver Post years ago. I usually make something close to the JC Trujillo recipe though I do add a little bit of chopped tomato and onion (some do, some don't, it is a parochial thing).
Auggie Sena's Green Chile
----------------------------------------
1-1/2lb boneless pork butt, not trimmed
2 Tbsp vegetable oil
3 Tbsp flour
1-1/2lb roasted, peeled, seeded and chopped green chile
1 can (14oz) tomatoes, chopped, with liquid
salt to taste
Place pork, whole, in a pot an cover completely with at least 2qts, but not more than 3qts, of water.
Bring to a boil then reduce heat until the water is simmering vigorously.
Cover pot and cook until the pork is tender enough to pierce easily with a fork, about 2 hours.
Drain and reserve boiling liquid, When cool enough to handle, cut pork into 3/4" cub, trimming fat as you go.
Heat vegetable oil in bottom of a 5qt pot over medium heat. Add garlic and flour and fry, stirring constantly until
mixture is a uniform pale brown, about 2 minutes. (Remove pot from burner if it starts to color too quickly).
Add reserved liquid, cubed pork, chiles and tomatoes and stir to dissolve flour.
The mixture should reach 1" below the rim of the pot, if not, add water until it does.
Bring to a boil and reduce to a vigorous simmer. Cook three hours, stirring occasionally. Season to taste with salt.
Makes about 1 gallon.
==================================================================
Brandy Mauro's Green Chile
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3lbs boneless pork butt, cubed
1 to 1-1/2 large onions, chopped
4 cloves garlic, minced
1 qt canned tomatoes, chopped
2lbs roasted, peeled, seeded and chopped green chile
1/4 cup flour, dissolved into 1/2 cup of water
salt to taste
Place cubed pork, onions and garlic in the bottom of a pot and just cover with water.
Bring to a boil and reduce to a vigorous simmer. Simmer about 1-1/2 hours until pork is tender.
Add additional water as needed to keep pork covered.
Add tomatoes, chiles and 2 qts water. Bring to a boil and reduce to a vigorous simmer.
Whisk in half of the flour-water mixture. Let simmer 10 minutes. If you want the chile thicker, add more flour-water mix.
Reduce heat to a light simmer. Simmer for 2 to 3 hours until flavors are blended. Season to taste with salt.
Makes 1-1/2 to 2 gallons.
==================================================================
J.C Trujillo's Green Chile
-----------------------------------
2 to 4lb pork roast (shoulder or boston butt)
4qts water
3 to 4 cloves garlic, peeled and halved
1 Tbsp chile pequin or chile rojo (any sort of medium hot dried ground red chile)
2 tsp salt
4 Tbsp fat (bacon, vegetable or canola oil)
3/4 cup flour
4 cups diced, peeled, seeded green chile
Trim fat from roast, place roast, water, garlic, dried chile and salt in a pot.
Bring to a boil, reduce heat and simmer for 3 to 4 hours until meat shreds easily.
Remove meat, debone and shred into small chunks, removing fat and gristle as you go.
Strain the broth and skim off fat.
Put fat in a clean 5qt pot, heat and stir in flour. When roux starts to color, being adding broth one cup at a time,
stirring constantly. When mixture thins out, add the remaining broth.
Add meat, green chiles and seasonings.
Simmer gently for at least two hours.
Serve with hot flour tortillas.
Makes about 1 gallon.
You might find this site interesting.
And here are some other recipes which I clipped out of the Denver Post years ago. I usually make something close to the JC Trujillo recipe though I do add a little bit of chopped tomato and onion (some do, some don't, it is a parochial thing).
Auggie Sena's Green Chile
----------------------------------------
1-1/2lb boneless pork butt, not trimmed
2 Tbsp vegetable oil
3 Tbsp flour
1-1/2lb roasted, peeled, seeded and chopped green chile
1 can (14oz) tomatoes, chopped, with liquid
salt to taste
Place pork, whole, in a pot an cover completely with at least 2qts, but not more than 3qts, of water.
Bring to a boil then reduce heat until the water is simmering vigorously.
Cover pot and cook until the pork is tender enough to pierce easily with a fork, about 2 hours.
Drain and reserve boiling liquid, When cool enough to handle, cut pork into 3/4" cub, trimming fat as you go.
Heat vegetable oil in bottom of a 5qt pot over medium heat. Add garlic and flour and fry, stirring constantly until
mixture is a uniform pale brown, about 2 minutes. (Remove pot from burner if it starts to color too quickly).
Add reserved liquid, cubed pork, chiles and tomatoes and stir to dissolve flour.
The mixture should reach 1" below the rim of the pot, if not, add water until it does.
Bring to a boil and reduce to a vigorous simmer. Cook three hours, stirring occasionally. Season to taste with salt.
Makes about 1 gallon.
==================================================================
Brandy Mauro's Green Chile
---------------------------------------
3lbs boneless pork butt, cubed
1 to 1-1/2 large onions, chopped
4 cloves garlic, minced
1 qt canned tomatoes, chopped
2lbs roasted, peeled, seeded and chopped green chile
1/4 cup flour, dissolved into 1/2 cup of water
salt to taste
Place cubed pork, onions and garlic in the bottom of a pot and just cover with water.
Bring to a boil and reduce to a vigorous simmer. Simmer about 1-1/2 hours until pork is tender.
Add additional water as needed to keep pork covered.
Add tomatoes, chiles and 2 qts water. Bring to a boil and reduce to a vigorous simmer.
Whisk in half of the flour-water mixture. Let simmer 10 minutes. If you want the chile thicker, add more flour-water mix.
Reduce heat to a light simmer. Simmer for 2 to 3 hours until flavors are blended. Season to taste with salt.
Makes 1-1/2 to 2 gallons.
==================================================================
J.C Trujillo's Green Chile
-----------------------------------
2 to 4lb pork roast (shoulder or boston butt)
4qts water
3 to 4 cloves garlic, peeled and halved
1 Tbsp chile pequin or chile rojo (any sort of medium hot dried ground red chile)
2 tsp salt
4 Tbsp fat (bacon, vegetable or canola oil)
3/4 cup flour
4 cups diced, peeled, seeded green chile
Trim fat from roast, place roast, water, garlic, dried chile and salt in a pot.
Bring to a boil, reduce heat and simmer for 3 to 4 hours until meat shreds easily.
Remove meat, debone and shred into small chunks, removing fat and gristle as you go.
Strain the broth and skim off fat.
Put fat in a clean 5qt pot, heat and stir in flour. When roux starts to color, being adding broth one cup at a time,
stirring constantly. When mixture thins out, add the remaining broth.
Add meat, green chiles and seasonings.
Simmer gently for at least two hours.
Serve with hot flour tortillas.
Makes about 1 gallon.
