Denver Green Chili

Hello, Chef Brian here. I would like to invite you to check out my cooking videos on youtube.com:

Currently over 15 great hd cooking videos online.

Chicken or Pork Tenderloin - 3 pounds
Marinated in lime chili marinade and grilled, pulled and reserved.

Grilled Vegetables As Follows:
2 Red Bell Peppers
2 Green Bell Peppers
2 Red Onions
4 Cups Tomatillos

* Dice half of the peppers and red onions and reserve.

* Puree the remaining peppers, onions and tomatillos and reserve.

Dry Spices As Follows:
3 Tablespoons Cumin
2 Tablespoons Chili Powder
1 Tablespoon Garlic Powder
Pinch of salt and black pepper freshly ground

Take the diced roasted and grilled vegetables with the dry spices and simmer for 20 minutes adding 1 cup of chicken broth or stock. Slowly stir in 1/2 cup of flour. Stir mixture until flour is well incorporated into the vegetables, next add two to three cans of chicken broth (hot) as well as the pureed peppers and tomatillos and simmer for several hours on a very low flame stiring often.

Add Beans & Diced Fire Roasted Tomatoes

Add the following canned items as well as the chicken or pork to the chili:

2 cans black beans
1 can pinto beans
1 can white beans
2 cans of fire roasted diced tomatoes
grilled pulled chicken or pork

Continue to simmer for another hour, always stiring the stew / chili.
Adjust the seasonings as needed, I adjust the flavors with:

-canned pureed chipolte peppers (you will need to puree yourself / add sparingly)
cumin
salt

Server and enjoy.

Best,
Brian

Posted in Mexican Recipes