A few people on the boards asked for this recipe so I decided to write it up. Unfortunately I haven’t followed a recipe for a few years, so I had to wait until I cooked it to see what I use and in what amounts. I originally got the recipe from Cooks.com but I couldn’t find the same one when I went back to search for it. This is a really easy recipe but it can be time consuming to chop all the ingredients.
Green chili is common in New Mexico. In our house I serve it over bean and cheese burritos with sour cream and lettuce. Usually the next morning my husband gets green chile omelets if I am feeling generous with my time. It is great to eat plain with a warm tortilla or even serve over potatoes.
I typically make this using hatch green chilies that I buy roasted once a year and stock pile in my freezer. My kids have told me that it makes their lips tingly when they eat the hatch chilies so they like a more mild chile. These are the ones I have used in the past. The most mild ones I have found that still give the right “chile” flavor are the canned Ortega green chilies. The great thing about them is you can buy them diced and its takes a lot less time to prepare. I have also used Anaheim and Poblano peppers which were a step up in spice from the canned ones. Depending on where they are grown might change the flavor a bit. If they are grown in California they are slightly less hot than those grown in New Mexico. The hottest I have used are my hatch chilies. Just be careful with handling all varieties of chilies. If it is a particularly hot pepper the oils can burn your hands when working with them. I learned that the hard way, but now I always use gloves, and I don’t touch my kids without giving my hands a good scrubbing.
Green Chili Ingredients:
3 lbs cubed pork shoulder
6 medium onions, chopped
4 gloves of garlic, minced
1 ½ tbsp. oregano
1 cup green chilies, skin and seeds removed and chopped
4 tbsp. flour
4 cups of chicken stock
Salt and pepper to taste
Green Chili Directions:
- Brown the pork in a skillet, remove from heat and add flour into the skillet. Stir so that all cubes have a light coating of flour. You may need to add some more flour to make sure they are coated. This will help thicken the stew.
- In a large stock pot brown the onion and garlic until they are transparent but not brown.
- Add meat, oregano and chilies to the onions.
- Pour in chicken stock — if the liquid doesn’t cover the meat and onions add a bit of water. The liquid should just cover the meat.
- Simmer for 2-3 hours. The longer it cooks the more flavors the chilies will give off.
- In the last few minutes add salt and pepper to taste.
Although the green chili is really the star of the evening when I make this meal, I also make the bean burritos from scratch as well. I found this recipe for homemade whole wheat tortillas on 100 days of real food. . They are absolutely fabulous and my husband and kids love them. Ever since making these the first time I have not bought any more tortillas.
- 2½ cups whole-wheat flour
- ½ cup oil
- 1 teaspoon salt
- 1 cup warm water (heat in the microwave for 1 min
- In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces.
- Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
- Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
- On a lightly floured board or counter top, use a rolling pin to turn each ball into a flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
- Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly.
Inside our burritos I usually make my own refried beans. For some reason I am picky about beans and I hate the normal canned ones. I have been making my own for years and I find the normal canned ones to be too dry. I used plain pinto beans instead. I take about half the liquid off and I squish them using a potato masher or just my hands. Then I cook them in a skillet until some of the fluid cooks off. For a special treat I will mix Soyrizo (a vegetarian version of chorizo) into the beans as they are cooking. It gives them extra flavor without a ton of grease or added oils.
The greatest part about this recipe is that it can be made ahead of time and frozen. I often make 2 or 3 batches of the green chile and freeze several containers for the next couple of weeks. The burritos can be frozen too. When I make burritos to freeze, I just make sure that I have folded both ends in to make a complete burrito. If I am just putting them on the plate I roll them with open ends, mostly because I am lazy. I wrap them in wax paper and seal them in a Ziploc bag. And then they are ready for another night.