View Full Version : Favorite green chile
kidicarus13
10-15-2022, 08:59
Tis the season and I'm in search of it. Denver metro area preferred.
Also, best roadside source for a bunch of chilies
Just drive along Federal and you'll several stores and multiple semi-trailers set up with roasters outside. Lately, we've been going to King Pepper on 120th in Broomfield.
kidicarus13
10-15-2022, 11:27
Restaurant green chili91758
The kind I don't have to eat
SideShow Bob
10-15-2022, 16:35
Although they are the ?Greasy Spoon? of Mexican restaurants, I like the green chili w/ pork at Santiago?s.
I know, I know, flame away at my choice.
But I have had some home made versions that make Santiagos look & taste like dog food, high quality like Alpo, you can?t beat a bowl of real, good home made.
I make about a two gallon batch every month or so but it does not last very long. I enjoy Mexican food but I don't don't consider most restaurants to have good green chili. They are all most all acceptable and it's amazing how different each restaurant is. So many varieties and so little time.....
eddiememphis
10-15-2022, 16:53
It depends...
Are you asking about the vegetable or the product?
Entree or sauce?
My Mom made it as an entree. Big chunks of seared pork in a spicy sauce. Warm tortillas with butter on them, sloping up the juice.
I do the same only use smoked pork.
As a side, store bought 505 is pretty good.
We bought a half bushel of roasted green chilis from Okagawa Farms on Orchard Mesa in Grand Junction. Last year we bought a whole bushel and still have some left. I like the College chilis, not as hot as the Big Jim. Sometimes we'll buy the raw chilis and roast them on the propane grill. Cheaper and not much more trouble since we still have to peel the roasted skin. My wife makes a great smoked pork-smoked green chili soup.
I think most restaurants use canned, peeled chilis.
encorehunter
10-15-2022, 18:34
I think most restaurants use canned, peeled chilis.
We don't use canned, we use frozen, around 30 lbs a week.
You can have a cup of Green chili, A bowl of green chili, green chili with cheese, green chili over eggs, green chili burrito, Green chili over chicken fried steak, Chile rellano, etc..
SideShow Bob
10-15-2022, 18:48
We don't use canned, we use frozen, around 30 lbs a week.
You can have a cup of Green chili, A bowl of green chili, green chili with cheese, green chili over eggs, green chili burrito, Green chili over chicken fried steak, Chile rellano, etc..
How about a “Slopper” ?
Oh, wait, that is a Pueblo thing………
How about a “Slopper” ?
Oh, wait, that is a Pueblo thing………
Red Top was in the Springs for a while too.
For the OP's question King Chef diner spicy green, King Sooper's in the Springs carries it. Not sure about Denver.
Great-Kazoo
10-15-2022, 20:34
Red Top was in the Springs for a while too.
For the OP's question King Chef diner spicy green, King Sooper's in the Springs carries it. Not sure about Denver.
Red Top was a go to place when we headed south on mc's. Finish it off with one of their milk shakes.
Great-Kazoo
10-15-2022, 20:36
It depends...
Are you asking about the vegetable or the product?
Entree or sauce?
My Mom made it as an entree. Big chunks of seared pork in a spicy sauce. Warm tortillas with butter on them, sloping up the juice.
I do the same only use smoked pork.
As a side, store bought 505 is pretty good.
Only way to do a chili verde is with left over pulled pork. I'll either do a "traditional" colorado style green chili, or a west coast style, with tomatillos, garlic, onions, etc
Down here they call their red & greens a sauce, real lackluster, very "gringo", bland. A few places do it like one finds in CO.
encorehunter
10-15-2022, 20:37
Yes, I did forget the green chili burger andgreen chili fries.
Bailey Guns
10-16-2022, 06:43
As a side, store bought 505 is pretty good.
I'm a huge fan of 505 Southwestern roasted green chiles. I use it in everything. To me, when considering the hassle and effort, they're just as good as roasting your own but with the ease of opening a jar. I always have several jars on hand.
For those of you unfamiliar:
91760
We don't use canned, we use frozen, around 30 lbs a week.
You can have a cup of Green chili, A bowl of green chili, green chili with cheese, green chili over eggs, green chili burrito, Green chili over chicken fried steak, Chile rellano, etc..
Where would this be?
We don't use canned, we use frozen, around 30 lbs a week.
You can have a cup of Green chili, A bowl of green chili, green chili with cheese, green chili over eggs, green chili burrito, Green chili over chicken fried steak, Chile rellano, etc..
Looks like a good menu lineup. Would enjoy visiting but rarely get to that part of the state now.
Some years ago my family had a motel, restaurant and bar in Patagonia. It was the busiest eatery and the second largest employer in the county next to the school district. We catered to the stars and I worked in every aspect of the business. Fun experience.
Btw, i found this with current roadside stand locations and prices for green chiles.
https://denvergreenchili.com/chile-stands/denver-chile-stands/
Looks like I am going to spend the day cooking up a pot.
Delfuego
10-16-2022, 09:31
There is a roadside stand in Aurora near Parker & Dayton. I haven't been there this year, but they were good and reasonably priced in the past. Pro-Tip (as the kids say): Go the the grocery store first and buy fresh garlic bulbs, have them throw the garlic in during the roast ;)
@Bailey 505 also offers frozen "prepared" green chili in the freezer section at some stores (hot/mild/Vegetarian). It is pretty good, not as good as homemade obviously. 505 also offer frozen packages of "just the chilies" is you wanna make your own. Hardest part of moving away from Colorado was finding green chili. Kazoo knows the pain...
Green chili from King's Chef Diner (http://kingschefdiner.com).
They currently even have a pop-up to order it!
Don't let the "Vegan" scare you away. That can be fixed. :)
O2HeN2
https://img1.wsimg.com/isteam/ip/8253aff1-0230-40e4-8382-6cf0e9e8a655/20170318_143243%20-%20Copy.jpg
Green chili from King's Chef Diner (http://kingschefdiner.com).
They currently even have a pop-up to order it!
Don't let the "Vegan" scare you away. That can be fixed. :)
O2HeN2
https://img1.wsimg.com/isteam/ip/8253aff1-0230-40e4-8382-6cf0e9e8a655/20170318_143243%20-%20Copy.jpg
This guy gets it, KCD is one of the very few places that I willingly go downtown.
To Bear Arms
10-16-2022, 18:10
Not gonna lie, kinda disappointed so far! Was hoping for some recipes when I came in here! Let's see them! I have none to share. I have tried a few times and have failed.
kidicarus13
10-16-2022, 19:19
Not gonna lie, kinda disappointed so far! Was hoping for some recipes when I came in here! Let's see them! I have none to share. I have tried a few times and have failed.You're disappointed?! I asked for opinions on restaurant green chili and so far I received Santiago's, which I will try.
And to contribute to my own thread... this weekend I tried Brewery Bar chili- heavy tomato and decent flavor and El Taco de Mexico- Outstanding!
For a local recipe (Sam's #3) that has high ratings... https://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe-1923947
buffalobo
10-16-2022, 19:46
Santiagos is ok, Sams #3 is pretty good(downtown better than burbs), El Tequileno at Florida/Kipling is good(they also have a location off 120th about Grant I think).
Mrs bo homemade is still the best, she has couple different recipes and we can alot of it each year. We consume at least half gallon per month.
Most mom/pop local type diner/restaurants have ok chile. Both of our local mexican restaurants have good chile but tend to be a little inconsistent last couple years.
OK, so this morning I went down and hit the stand at 47th and Federal and bought a bushel of medium and a bushel of hot.
91802
91803
Cleaned them all out and mixed them 50/50. Divided them in to 1/2 bushel piles. I made my chile verde out of one of them and vacuum sealed and froze the other three.
91804
My basic recipe is dice up a yellow onion and 6-7 cloves of garlic, take 2/3 of the green chile and run it through a food processor so that it is a chunky puree and hand dice the other third. Sweat the onions in whatever oil you choose, when they become transparent throw in the garlic and let it go another few minutes, keep stiring so that the onions do not brown.
In this instance I was making chile verde for enchiladas and burritos so I added a flour roux so that the sauce would thicken up a bit, if I was going to do a green chile stew with shredded pork I would skip the flour roux step. Anyway if doing the sauce I then add 4-5 Tablespoons of flour and stir it around for 4 minutes or so until the flour begins to slightly brown. At this point I dump in 3/4 of a box of chicken stock. Some people will just use water or a vegetable stock. Stir it in with the onions/roux mix until it thickens up like a gravy. Dump in the puree and hand diced chiles. Bring it to a simmer and let it go for a good 1/2 hour. If it starts getting really thick add some more stock, if it thins out as the chiles release their juice then just keep it at a simmer. After about a half hour sometimes I drain and add a can of diced tomatoes, sometimes I don't. Stir them in and let simmer another half hour or so until the consistency is where you want it. Salt to taste.
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91806
Whipped up some chicken enchiladas..
91807
If you want to do a green chili just do all the same steps but leave out the flour roux. Drop in the shredded pork, shredded elk, or browned ground pork around the time when you would add the tomatoes. You can also microwave some potatoes and then cube them up and dump them in at that time as well.
If I could have changed anything today I would have just got two bushels of the hot or maybe even a hot and one of the super hots. With the medium and the hot mixed there isn't much of a kick to it, I was expecting a bit more. I will have to add some jalapenos to my next batch.
In the end I then portion it up putting about 2/3 cup in to some Ziploc 1 cup plastic containers I have and put them in the freezer. Now I can come home from work, grab a tub out of the freezer, put it in the microwave along with some pre portioned up shredded chicken and then roll up some enchiladas or a burrito and pop it in the oven. Makes for a quick and easy meal.
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Bailey Guns
10-17-2022, 06:51
^^ Damn... You oughta be in bidness...
Bailey Guns
10-17-2022, 06:53
@Bailey 505 also offers frozen "prepared" green chili in the freezer section at some stores (hot/mild/Vegetarian). It is pretty good, not as good as homemade obviously. 505 also offer frozen packages of "just the chilies" is you wanna make your own. Hardest part of moving away from Colorado was finding green chili. Kazoo knows the pain...
I didn't know that. I'll take a look for those. Thanks for that info!
And I know too well the pain of not having green chiles. Try finding them in northern Idaho. Finally found a WalMart that had some in stock that shipped from Wichita Falls...but only the 12 ounce jars. I'd order 20 - 30 jars at a time every time I could get them. It's obviously not a problem finding them down in this neck of the woods.
OK, so this morning I went down and hit the stand at 47th and Federal and bought a bushel of medium and a bushel of hot.
91802
91803
Cleaned them all out and mixed them 50/50. Divided them in to 1/2 bushel piles. I made my chile verde out of one of them and vacuum sealed and froze the other three.
91804
That's a lot of work! But worth it, and you have a year's worth of chilis for some great meals. I'm impressed.
BladesNBarrels
10-17-2022, 10:25
And I know too well the pain of not having green chiles. Try finding them in northern Idaho. Finally found a WalMart that had some in stock that shipped from Wichita Falls...but only the 12 ounce jars. I'd order 20 - 30 jars at a time every time I could get them. It's obviously not a problem finding them down in this neck of the woods.
Had a business acquaintance/friend from North Dakota.
We would have meetings in Santa Fe and Phoenix in the fall and he always bought 2 bushels of green chiles and took them back on the plane.
Whenever I visited him in ND, he would pull out the frozen chiles and make something good.
colorider
10-17-2022, 15:19
I find 505 chili products to be too sour tasting. Nothing beats fresh.
Delfuego
10-17-2022, 16:22
I find 505 chili products to be too sour tasting. Nothing beats fresh.Any port in a storm :)
Delfuego
10-17-2022, 16:23
Just don't ever leave roasted chilies in you car. Had a buddy leave some in his, he damn near sold the car. On hot days it would still get spicy!
It's just me & my wife in our house. I love all kinds of food, especially Hispanic/Asian/Indian. Wife - not so much. Her tastes are very narrow and limited. Her idea of "eating Mexican" is chips & salsa at Chili's.
So, my tamales come from Costco and my green chile comes from a jar, when possible. This "505" stuff sounds interesting. Cooking up my own just isn't practical.
theGinsue
10-17-2022, 17:48
OK, so this morning I went down and hit the stand at 47th and Federal and bought a bushel of medium and a bushel of hot.
....///edited for brevity///...
I'm not gonna lie - I copied the pics and text, put it into my fancy recipe template I created in MS Word and saved it off for later use (with the included credit of "Recipe courtesy of member Def90 on CO AR15.co").
Looks absolutely delicious and now I can't wait to try making some of my own. Thank you for sharing!
ETA:
It's just me & my wife in our house. I love all kinds of food, especially Hispanic/Asian/Indian. Wife - not so much. Her tastes are very narrow and limited. Her idea of "eating Mexican" is chips & salsa at Chili's.
So, my tamales come from Costco and my green chile comes from a jar, when possible. This "505" stuff sounds interesting. Cooking up my own just isn't practical.
I can stand some REALLY hot/spicy foods, my family...not so much. When I make regular red chili (yes, I'm a heathen who uses beans) I have to make what I call "Gringo Chili" for everyone. I only get to make it about once a year. My 4 yo granddaughter absolutely LOVES it though so I always make enough to vac seal about a dozen 2-bowl bags to be able to send some home for her throughout the year.
I'm not gonna lie - I copied the pics and text, put it into my fancy recipe template I created in MS Word and saved it off for later use (with the included credit of "Recipe courtesy of member Def90 on CO AR15.co").
Looks absolutely delicious and now I can't wait to try making some of my own. Thank you for sharing!
ETA:
I can stand some REALLY hot/spicy foods, my family...not so much. When I make regular red chili (yes, I'm a heathen who uses beans) I have to make what I call "Gringo Chili" for everyone. I only get to make it about once a year. My 4 yo granddaughter absolutely LOVES it though so I always make enough to vac seal about a dozen 2-bowl bags to be able to send some home for her throughout the year.
I just saved it to a Word doc too. It's not so much the "hotness" my wife doesn't like, it's just everything. If I like it, then it must suck and she ain't getting near it. I'm one of those heathens that grew up eating "everything", but she's obviously never met a Cajun. Now THOSE folks know how to eat!
She's from Central NY, and very much "meat & potatoes, maybe a few other veggies, and that's it". Also, she LOVES to rail about how much my cooking "stinks", but her fuckin' cigarettes don't.
This? Wouldn't even sit at the same table.....
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theGinsue
10-18-2022, 06:07
That looks like a FEAST fit for a king to me!
That looks like a FEAST fit for a king to me!
No kidding, right? I could eat myself sick with that!
Man, that's one of the food items I really miss. Love some good pork green chili.
Tamale Kitchen has some killer green chili. Can't remember the name but there is a Mexican restaurant, across from the downtown Rio Mexy restaurant, that has the best Denver green chili I've found.
I'm bummed that green chili isn't more popular out here.
One of my favs is dipping pancakes into green chill. Don't Judge Me!!!!!
Tamale Kitchen has some killer green chili. Can't remember the name but there is a Mexican restaurant, across from the downtown Rio Mexy restaurant, that has the best Denver green chili I've found.
I'm bummed that green chili isn't more popular out here.
One of my favs is dipping pancakes into green chill. Don't Judge Me!!!!!
Across from Rio, maybe this place?
https://dcorazonrestaurant.com/
kidicarus13
10-18-2022, 20:03
Across from Rio, maybe this place?
https://dcorazonrestaurant.com/D'Corazon is supposed to have really good green chili but the Rio Grande is no longer across the street.
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