Denver Green Chili Recipe, Pork, Chicken, Chipotle Chile & Beans

This Denver Green Chili recipe combines pork or chicken, fire roasted peppers, tomatias, chipotle peppers in adobo sauce, beans and red onion. Grilling the peppers, tomatias and pork give this recipe a fantastic smokey flavor that can not be beat. It is not hard to make, however it does involve a number of tasks such as fire roasting the peppers, pureeing the tomatias and grilling the pork or chicken.

The Ingredients:

• 2 pounds pork or chicken (breast)
• 1/3 cup house marinade with 2 tablespoons GOOD soy sauce
• 15 tomatias
• 2 Anaheim peppers
• 2 green bell peppers
• 1 sweet bell pepper
• 2 red onions
• 1 can fire roasted diced tomatoes
• 2 to 3 cans low sodium chicken broth (stock – use as needed)
• 1 can rinsed black beans (I like progresso black beans as they are not over cooked and mushy as some canned beans can be)
• 1 can rinsed pinto beans
• 1 can rinsed red beans
• 3 tablespoons ground cumin
• 1 tablespoon chili powder
• 2 tablespoon kosher salt
• 2 tablespoons garlic
• 1/2 cup flower
• ground black pepper to taste
• puree of chipotle peppers in adobo sauce (as needed – if you like very spicy green chili)

The Method:

• Slice the chicken breast or pork into 1/2 thick pieces and combine with house marinade and soy sauce. Let sit for 30 minutes.
• Grill off tomatias, Anaheim peppers, sweet bell peppers and red onion. Reserver.
• Grill the marinaded chicken or pork and reserve.
• Remove the skin from the peppers.
• Set aside about 1/3 of the grilled red onion, 1 roasted and skilled green bell pepper and one of the roasted and skinned red bell pepper.
• Combine the tomatias, remaining grilled red onion, roasted and skinned anaheim pepper, 1 of the roasted green bell peppers, 1/2 a can of chicken broth, garlic, cumin, chili powder and salt and sweat on a low flame for about 30 minutes.
• As the chili mixture simmers pull apart your grilled pork or chicken and reserver.
• Slowly stir in 1/2 of flour to the simmering green chili.
• Add 1 1/2 cans of chicken stock to the thickened green chili and puree.
• Dice the remaining onions and peppers, add to the pureed green chili.
• Add the diced fire roasted tomatoes, chicken or pork and rinsed canned beans. Simmer for at least 45 minutes – (two hours is best).
• Adjust the thickness with remaining chicken broth.
• Adjust the spiciness with chili powder and or chipotle puree (if you want really spicy chile)

Server with flour tortillas on a cold winter day.

Enjoy …
Chef Brian

Posted in Mexican Food Recipes