I have been trying for some time to make green chili that is restaurant quality. Most recipes I have used either have the flavor I am looking for or the consistency but not both. With a lot of trial and error, I finally came up with a recipe that tastes like the green chili you get in your favorite Mexican restaurant as well as has the thicker consistency that other recipes are lacking.
Unfortunately I did not accurately measure the amount of ingredients I used as I was making this chili so all measurements below are approximate and should be adjusted to meet each individual taste.
Ingredients:
10 large Anaheim peppers
5 jalapeño peppers (The heat of the jalapeno you use will determine the heat of the chili)
1 large can of diced tomatoes
2 lbs of pork diced into 1 inch cubes
1 stick of butter (1/2 cup)
Approximately two cups of white flour
5 cups of chicken base
2 Tablespoons of cooking oil (Lard gives more of a traditional flavor but oil works fine)
1 Tablespoon of salt
Start out by laying all the peppers on a cookie sheet and putting them in the oven at 450 degrees. After 10 minutes flip them over and cook for another 10 minutes or until they are soft and pliable. Take care not to char the outside of the peppers. Once the peppers are fully cooked, remove from oven and let cool at room temperature.
Next melt the butter in a large pot at a medium temperature. Remove the butter immediately once it is completely melted. Do not let the butter brown in the pot. Make a rue by slowly stirring the flour into the butter until you get a consistency of cookie dough. You can add more flour if needed until the consistency is met. In a frying pan add the cooking oil and diced pork and cook over medium heat until the pork is fully cooked. While the pork is cooking add the chicken base to the pot and stir until the rue is dissolved into the base. Place pot back on stove at high heat and add the diced tomatoes and stir. When the pork is fully cooked add to pot along with the salt and again stir the mixture.
Take each Anaheim pepper and cut off the stem area. Slice the pepper down the middle, scrape out the seeds and veins then cut into thin strips and add to pot. Prepare the jalapeno peppers the same way (use rubber gloves when handling jalapenos) but instead of slicing them chop them up into little pieces. Add the jalapenos to the pot.
Once the mixture starts to boil and thicken, turn down the heat to low and let simmer for a minimum of 1 hour. If the green chili is too thick, you can add more chicken stock or water to the mixture. If it is to watery increase the heat and cook until the chili thickens.
Simmering the green chili over a low heat for at least an hour will draw the flavor from peppers into the chili. It gets better the longer it simmers. If the green chili is not hot enough for your liking, add more jalapenos or even a couple of hot chilis such as a Serrano.
