Hot!Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili

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scrumptiouschef
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2013/01/03 10:42:31 (permalink)

Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili

Recipe: Green Mexican Chili
Ingredients
2 lbs Beef, ground, the fattier the better
1 T. Cumin
2 T. Jalapeno, powder, ground
2 t. Garlic powder
1/4 c. Masa Harina
salt to taste
6 each Tomatillas, charred, pureed
Method
* Brown meat in heavy bottom pan
* Add dry spices
* Cook for 15 minutes, mixing thoroughly
* Water and fat will rise to the surface
* Sprinkle masa harina over the liquid and stir to incorporate
* Cook 10 minutes more
* Add pureed tomatillas, simmer for 15 minutes or til chili thickens
* Adjust flavors with salt
 
backstory http://www.scrumptiousche...ke-Green-Mexican-Chili
#1

21 Replies Related Threads

    scrumptiouschef
    Double Chili Cheeseburger
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2013/01/19 13:35:16 (permalink)
    Making a Fiesta Mart run in a minute to knock out a fresh batch of this divine chili. Will report back.
    #2
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 13:17:50 (permalink)
    House is filled with the lovely aroma of green Mexican chili right now.
    #3
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 13:40:34 (permalink)
    Though I love Green Chile Stew/Chile Verde, tomatillos were never a part of any TexMex larder
    or menu I knew of.
    And I've never heard of beef being used, always pork.
    Other than that, I love the stuff.
    #4
    kozel
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 13:49:30 (permalink)
    Thanks for the persistence but one question. is the cumin & jalapeno in table spoons and the garlic in teaspoons?
    #5
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 15:16:59 (permalink)
    kozel
    Thanks for the persistence but one question. is the cumin & jalapeno in table spoons and the garlic in teaspoons?


    small t is teaspoon
    large T is Tablespoon
    #6
    lleechef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 18:49:21 (permalink)
    My version of Hatch chile stew with pork.

    #7
    leethebard
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 19:33:30 (permalink)
    Looks amazing!!!
    #8
    Michael Hoffman
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 19:47:37 (permalink)
    leethebard
    Looks amazing!!!


    You have  no idea.
    #9
    lleechef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 20:19:47 (permalink)
    It's not GREEN chile stew because in addition to a lot of Hatch chiles I use tomatoes.  But it sure is good!
    #10
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/24 21:14:37 (permalink)
    Looks delicious. I learned from the Mexican mamas my wife worked with in the Valley of the Sun. I've grown tomatillos ever
    since except no gardens where I now live.
    #11
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/25 09:54:05 (permalink)
    Tomatillas are a staple in a Tex Mex kitchen. Please purchase one week in advance and let sit on counter to fully ripen.
    #12
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/02/25 10:46:04 (permalink)
    Maybe now but not historically, at least in my 64+ years.
    #13
    HollyDolly
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/03/08 14:18:36 (permalink)
    If you find a place around here that does Chili Verde, it's made  mainly with pork and tomatillos or some green chili. Mainly tomatillos.
    #14
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/03/09 08:20:46 (permalink)
    HollyDolly
    If you find a place around here that does Chili Verde, it's made  mainly with pork and tomatillos or some green chili. Mainly tomatillos.


    You're just a few minutes from one of the chili verde capitals of the US: San Antonio, the finest Mexican food city in all of US
    #15
    HollyDolly
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/15 09:33:09 (permalink)
    My sister in law is hispanic, but I don't recall her making green chili. I know she makes menudo, posole , carnitas, enchildas, etc. She even  made once  some pork and green chili sauce tamales which were good.
    San Antonio does have some very good mexican restaurants.  Asa kid years ago, my mom would get her hair done at Joske's at the Las Palmas Shopping Center. Then we would go eat lunch. My favorite was their cheese enchildas.
     
    #16
    wanderingjew
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/15 09:45:56 (permalink)
    I haven't really seen green chile outside of New Mexico or Colorado- and both  states prepare the dish very differently
     
    #17
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/15 10:01:05 (permalink)
    In Arizona we called it Chile Verde with slightly different techniques and ingredients. I never had it as a kid or young adult in Texas, Oklahoma, or Kansas.
    #18
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/19 11:38:39 (permalink)
    1bbqboy
    In Arizona we called it Chile Verde with slightly different techniques and ingredients. I never had it as a kid or young adult in Texas, Oklahoma, or Kansas.



    You could find Green Chile Stew in Austin as early as the late 80s in a little Mexican joint on Hancock Drive off Burnet Rd
    #19
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/19 12:59:48 (permalink)
    My time in the Southern plains is more like early 50's to 70's, as I moved to Scottsdale in 85 when I met my then future now ex wife, so you might be correct in that time frame.
    #20
    scrumptiouschef
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/20 11:12:04 (permalink)
    HollyDolly
    My sister in law is hispanic, but I don't recall her making green chili. I know she makes menudo, posole , carnitas, enchildas, etc. She even  made once  some pork and green chili sauce tamales which were good.
    San Antonio does have some very good mexican restaurants.  Asa kid years ago, my mom would get her hair done at Joske's at the Las Palmas Shopping Center. Then we would go eat lunch. My favorite was their cheese enchildas.
     


    San Antonio is the ne plus ultra of Tex Mex dining in the great state. I'd love to know how many operators there are in Bexar county.
    #21
    1bbqboy
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    Re:Authentic Tex Mex Part Nineteen: How To Make Green Mexican Chili 2017/12/20 11:38:30 (permalink)
    My Aunt Helen used to shop at Joske's!
    My mother always told me about us eating at a very famous old place in SA, which I can only remember was adobe like with arches holding the roof all around Hacienda style. That would have been 52-59 or so. Never figured out what it was.
    #22
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