Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Green chili from King's Chef Diner.
They currently even have a pop-up to order it!
Don't let the "Vegan" scare you away. That can be fixed.
O2HeN2
YOU are the first responder. Police, fire and medical are SECOND responders.
When seconds count, the police are mere minutes away...
Gun registration is gun confiscation in slow motion.
My feedback: https://www.ar-15.co/threads/53226-O2HeN2
Originally Posted by O2HeN2
Green chili from King's Chef Diner.
They currently even have a pop-up to order it!
Don't let the "Vegan" scare you away. That can be fixed.
O2HeN2
This guy gets it, KCD is one of the very few places that I willingly go downtown.
I am not smart enough to edit the "title"
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/...recipe-1923947
Lessons cost money. Good ones cost lots. -Tony Beets
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.
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.
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.
Whipped up some chicken enchiladas..
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.
Last edited by def90; 10-16-2022 at 20:19.
^^ Damn... You oughta be in bidness...
Stella - my best girl ever.
11/04/1994 - 12/23/2010
Don't wanna get shot by the police?
"Stop Resisting Arrest!"
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.
Stella - my best girl ever.
11/04/1994 - 12/23/2010
Don't wanna get shot by the police?
"Stop Resisting Arrest!"
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.
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.
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.
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.
Posting Permissions
Reply With Quote