With fall on the doorstep and winter rounding the corner, especially in the Rocky Mountains, I love to warm myself up with a hearty classic Colorado Pork Green Chile with Dos Quesos on the side. These recipes are great to enjoy over a setting sun when the air gets brisk, and they go great on, in, and with just about anything. Enjoy! -Chef Tanner
Pork Green Chili
Yield: 9.5 Quarts
Ingredients:
20 to 30 Jalapenos (depending on hotness!)
4 Yellow Onions
5lb. Diced Pork
4 Tbsp. Chopped Garlic
1 Tbsp. Oregano
1 Tbsp. Cumin
1 Tbsp. Chile Powder
1 Tbsp. Course Black Pepper
1 Tbsp. Onion Powder
0.5 #10 Can Machacado Tomatoes
1.5 Can Diced Green Chiles
4 Tbsp. Liquid Butter
1 Tbsp. Kosher Salt
4 Tbsp. of Pork Base
8 Cups of Water
Roux (heat ½ Cup of liquid butter and whisk in 1 Cup of flour to form roux)
Directions: MISE EN PLACE!!!
Rough chop ½ the jalapenos and 2 yellow onions and mix together in a bowl with 4 tablespoons of garlic.
Blend the remaining ½ of jalapenos and remaining 2 onions (add a little water to help with blending).
Begin cooking diced pork in pot on slow heat with 4 tablespoons of butter (stir often); when pork is 50 percent cooked, add all the spices and continue stirring.
Mix 4 tablespoons of pork base with 8 cups of water in a 1/6 pan.
When pork is 75 percent cooked, add all rough chopped vegetables and the chopped garlic.
When pork is nearly finished cooking, add all blended vegetables as well as canned green chilis, tomatoes, and pork base/water mixture.
Bring to simmer for 30-45 minutes and add roux.
Place in container and in ice bath until cool, label, and put in refrigerator.
All hot sauces/soups should be placed in an ice bath. Cool to 70 degrees within two hours and to 40 degrees within four hours.
Shelf Life: 5 Days.
Here are two options for the Queso….they are both great!
Chorizo con Queso
Yield: 1/3 Pan
Ingredients:
5 Pound Block of Yellow Cheese
1 Yellow Onion
½ Can Diced Green Chili Peppers
1/5 Can Chipotle Peppers in Adobo Sauce
8 Ounces Cooked Chorizo
4 Cups Water
Directions:
Finely dice yellow onion and sauté.
Cut cheese block into small squares and place in medium pot.
Blend 7 oz. can of chipotle peppers and add 3.5 ounces to the pot as well as ½ can green chilis, sautéed onions, and chorizo.
Add 4 cups water to pot and cook on very low heat, stirring consistently until smooth throughout.
Serve with tortilla chips
Queso Blanco
Yield: 1/3 Pan
Ingredients:
5 Pound Block of White Cheese
1 Yellow Onion
½ Can Diced Green Chili Peppers
1/5 Can Chipotle Peppers in Adobo Sauce
4 Cups Water
Directions:
Finely dice yellow onion and sauté.
Cut cheese block into small squares and place in medium pot.
Blend 7 oz. can of chipotle peppers
Add 3.5 ounces to the pot as well as ½ can green chilis, sautéed onions and chorizo.
Add 4 cups water to pot and cook on very low heat stirring consistently until smooth throughout.
Serve with tortilla chips