Tis the season and I'm in search of it. Denver metro area preferred.
Tis the season and I'm in search of it. Denver metro area preferred.
Lessons cost money. Good ones cost lots. -Tony Beets
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.
The kind I don't have to eat
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.
Last edited by SideShow Bob; 10-15-2022 at 16:38.
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Yo Homie, That my chainsaw ?
Pati, improbe et vince
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.....
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.