There are many different variations of lovely green chili out there: Chile Verde, Chile Verde Con Cerdo, New Mexico Style Green Chile, Texas Style Green Chile, Hatch Green Chile, authentic Green Chile from Mexico, and probably many more I’ve yet to name. The ingredients vary in each type of chile, or each regional style, or heck even within the same region. You might find tomatillos, tomatoes, even potatoes in some recipes. Meat or no meat. Cumin, garlic, onion, chili powder… If you don’t live in one of the places where green chile is a thang, you might not know that the proper way to make it is a hotly debated topic. Let me tell you, people take their chile seriously.
Before I throw myself into the fray, I’m going to go down in the record as saying I haven’t met a green chile I don’t like. I love em’ all. (So, I’m not knocking your green chile recipe. In fact, I’m sure it’s awesome and you should totally share it with me in the comments below.) That being said, there is a right way to make green chile, and that’s Colorado Green Chile thank you very much.
Yup. Good Colorado Green Chile is preeety much crack. Except that crack does really bad things to you, where as green chili gives you burrito super powers, and possibly cures the common cold. Score!
Like every Colorado cook worth their salt, I’ve got my own personal Colorado Green Chile recipe. I’m going to say I’m pretty much a purist in my ingredients: chicken stock, some garlic, plenty of pork shoulder, roasted green chiles, and a good roux. We Colorado natives naturally make our Green Chile with Hatch Green Chiles. Now this might be blasphemy, but in my opinion, plain old Anehim Green Chiles are really good Green Chile material too, which is good because I’ve found it strangely difficult to find Hatch Chiles here in Texas where I now reside. I feel green chile with Anehim is a perfectly proper variation that still can wear the Colorado Green Chili name proudly, though I will admit I’ll always buy Hatch if I can find em.
Ok now that we’ve discussed the heck out of green chili let’s get to the recipe- No wait, your right, there are two green chili recipes listed in the post title. So what’s Smoky Green Chile then?
Here’s how it went down. I was making a batch of green chile kind of spur of the moment, when I realized, gasp, that I didn’t have the pork shoulder in the freezer like I thought I did. Fortunately, I did have some leftover ribs from KT, a local Colorado BBQ joint that we love. KT’s ribs are dry rubbed and smoked, and delicious. So I tossed em’ in the green chili and waited to see what happened. With in minutes, the beautiful smell of smokey meat, combined with the smell of roasted green chilies, and oh my, I was hooked. Since I was adapting anyway, I played around with adding a few more spices, and Smokey Green Chile was born. I sent it along with the husband to work to have the guys taste test. It passed, and one of the guys remarked that he would have to smoke his pork before making green chile from now on, so I knew I had a winner. And, now, finally, the recipes!Print
Note: This post has been updated as of 8/16/19.