Apache Green Chili Recipes

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APACHE GREEN CHILI



Apache Green Chili image

A delicious chili to enjoy with family and friends at a reunion or something to just enjoy one night, this was givin to me by my gf whos Tonto Apache:)

Provided by Chef Otaktay

Categories     Native American

Time 3h45m

Yield 4-8 serving(s)

Number Of Ingredients 11

3 lbs pork roast
2 (8 ounce) cans tomatoes
2 (4 ounce) cans green chili peppers, chopped
1 (4 ounce) can jalapenos, chopped
1 large onion, chopped
1 cup green pepper, chopped
1 garlic clove, chopped
1 tablespoon garlic powder
1 tablespoon cumin powder
1 tablespoon salt & pepper
2/3-1 gallon water

Steps:

  • Brown meat in a little oil.
  • Heat water, add spices, meat, chilies, onion, etc. (all).
  • Bring to a slow boil.
  • Turn down and simmer 2 to 3 hours. Thicken with flour and water.
  • If you desire more "spice" add picante sauce or more chilies and jalapenos.

Nutrition Facts : Calories 565.1, Fat 18.1, SaturatedFat 6.1, Cholesterol 214.3, Sodium 252.4, Carbohydrate 19.5, Fiber 4.6, Sugar 9.9, Protein 78.8

MILE HIGH GREEN CHILI



Mile High Green Chili image

Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.

Provided by chefclaudiesel

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 5h

Yield 8

Number Of Ingredients 19

4 fresh tomatillos - husked, peeled, and halved
3 Anaheim chile peppers - seeded and halved
3 jalapeno peppers - seeded and halved lengthwise
1 medium onion, halved
1 green bell pepper, seeded and halved lengthwise
1 tablespoon olive oil, or as needed
salt to taste
1 tablespoon olive oil
1 ½ cups pork shoulder, cut into 1-inch chunks
salt and ground black pepper to taste
2 tomatoes, chopped
4 cloves garlic, chopped
1 beef bouillon cube
½ (12 fluid ounce) can or bottle lager-style beer
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon chili powder
4 ounces cream cheese at room temperature

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
  • Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
  • Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
  • About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g

RICH'S GREEN CHILI



Rich's Green Chili image

After years of trying other Hatch chili recipes, and always enjoying the ones here at home in Colorado, I've finally perfected my own. Serve with tortillas in a bowl, or however you want.

Provided by richard newcomb

Categories     Pork Chili

Time 1h25m

Yield 6

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 ½ pounds pork shoulder, cubed
1 large yellow onion, diced
8 cloves garlic, minced
1 tomato, cut into large chunks
32 ounces frozen fire-roasted Hatch chile peppers
1 (12 fluid ounce) bottle light beer
1 ½ cups tomatillo salsa
½ (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 teaspoon oregano
1 pinch ground cloves
½ (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
  • Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
  • Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
  • Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 19.4 g, Cholesterol 62.2 mg, Fat 14 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 1022.3 mg, Sugar 7.5 g

HATCH CHILI



Hatch Chili image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h50m

Yield 8

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g

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