So I love Green chili and have made it several times but have strugled to get the consistancy that I like.
But on my last attempt I used a large electric non-stick griddle (the kind with 3" sides) and it worked great!
I fried the pork and onions in that with plenty of oil until golden brown and then added the flour the way I always do a thin layer over the whole thing
the difference was that I was able to cook the flour longer in the non stick pan I has always used large stock pots do do this but the flour would stick so fast I was forced to add the liquid too soon and the flour wouldnt get fully cooked
Anyway my chili turned out freat and I was finally able to get the consistancy I thickness I was after
If you are interested in the whole recipie lemme know!
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So I love Green chili and have made it several times but have strugled to get the consistancy that I like.
But on my last attempt I used a large electric non-stick griddle (the kind with 3" sides) and it worked great!
I fried the pork and onions in that with plenty of oil until golden brown and then added the flour the way I always do a thin layer over the whole thing
the difference was that I was able to cook the flour longer in the non stick pan I has always used large stock pots do do this but the flour would stick so fast I was forced to add the liquid too soon and the flour wouldnt get fully cooked
Anyway my chili turned out freat and I was finally able to get the consistancy I thickness I was after
If you are interested in the whole recipie lemme know!
Ok I dont usually use recipes so this might be a little difficut but here goes....
4 large pork chops cubed (3/4")
2 cans of diced tomatoes (regular soup can size)
2 large cans of whole green chilis (large dice) ( the toms and chilis can be subbed for fresh when in season. if using fresh chilis I ask for them to be roasted well done so they are easier to peel)
1 white onion large dice
8 cloves garlic crushed
4 fresh Jalepenos chopped
2-3 cups chicken broth
oil
flour
salt
pepper
cumin
chili powder
I take the pork and onions and pan fry them with plenty of oil untill brown. then I add the garlic making sure not to burn it (garlic burns easy) .
now this is why I like the large electric skillet...I spread the pork onions and garlic out and coat them with a layer of flour and allow this to cook for about 4-5 minutes stirring constantly
once the flour is cooked I add the chilis and tomatoes with the juice they came in, this will get thick fast!! so I begin to add water broth and continue to add liquid and stir keeping the consistancy I want.
add the jalepenos
I give it one good layer of salt and pepper and chili powder and about 5 times as much cumin
*if its too tomatoey or bitter I add a little brown sugar
Ok I dont usually use recipes so this might be a little difficut but here goes....
4 large pork chops cubed (3/4")
2 cans of diced tomatoes (regular soup can size)
2 large cans of whole green chilis (large dice) ( the toms and chilis can be subbed for fresh when in season. if using fresh chilis I ask for them to be roasted well done so they are easier to peel)
1 white onion large dice
8 cloves garlic crushed
4 fresh Jalepenos chopped
2-3 cups chicken broth
oil
flour
salt
pepper
cumin
chili powder
I take the pork and onions and pan fry them with plenty of oil untill brown. then I add the garlic making sure not to burn it (garlic burns easy) .
now this is why I like the large electric skillet...I spread the pork onions and garlic out and coat them with a layer of flour and allow this to cook for about 4-5 minutes stirring constantly
once the flour is cooked I add the chilis and tomatoes with the juice they came in, this will get thick fast!! so I begin to add water broth and continue to add liquid and stir keeping the consistancy I want.
add the jalepenos
I give it one good layer of salt and pepper and chili powder and about 5 times as much cumin
*if its too tomatoey or bitter I add a little brown sugar
If I was you I would make extra pork chops but if you cant possibly cook pork chops without eating all of them regardless of how many there are then I would try chicken before beef . . . or perhaps shrimp??
Ive never tried beef or chicken
If I was you I would make extra pork chops but if you cant possibly cook pork chops without eating all of them regardless of how many there are then I would try chicken before beef . . . or perhaps shrimp??
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