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Tom Chips
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Somebody on here mentioned adding hominy to the recipe. It would be an interesting addition I'd think. Kinda like a green Pasole.

I have to dig out my collection of Chile Magazine. They had a nice green chili pork recipe not too long ago, that was a big award winner at a national comp.

The hard thing is finding all the exotic chiles. I don't want to make a big road trip all over the place trying to find them. But I would like to try a recipe like that in its authentic state before messing with it.


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Posts: 1335 | Location: Pacifica, California | Registered: August 18, 2006Reply With QuoteEdit or Delete MessageReport This Post
K Kruger
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I can pretty much assure you that 'exotic' chilies aren't in comp chili. Comp cooks often rely on the canned, the pre-made, the over-processed, etc. From the looks of the vast majority of 'award-winning' chilis, anything even slightly exotic is seemingly wholly unknown. Everything is pretty hum-drum, much like the chilis produced.


Kevin
 
Posts: 10368 | Location: Okeechobee, Fla | Registered: August 16, 2004Reply With QuoteEdit or Delete MessageReport This Post
Tom Chips
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You're probably right Kevin. But I'm sure our definition of exotic chilies are quite different. The store across the street from me is lucky to have Jalapenos, and Serranos.

I will try to find the recipe, cause now its got me wondering. Perhaps the stuff they are using is easier to find that I first thought.



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Posts: 1335 | Location: Pacifica, California | Registered: August 18, 2006Reply With QuoteEdit or Delete MessageReport This Post
K Kruger
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Forgive my tone. I'd just left the RM Seafood at the Mandalay in Vegas--after much imbibing...

Good chilies are available on line. I like Sweet Freedom. Fresh chilies are often not used in comp chili but I use them, combined with dried of course.


Kevin
 
Posts: 10368 | Location: Okeechobee, Fla | Registered: August 16, 2004Reply With QuoteEdit or Delete MessageReport This Post
Tom Chips
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Thank you Kevin. I bookmarked the site. They certainly have Penzeys beat, as far as variety.
 
Posts: 1335 | Location: Pacifica, California | Registered: August 18, 2006Reply With QuoteEdit or Delete MessageReport This Post
tjkoko
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quote:
...

I was the only entrant that didn't have red chili, and the only one that had pork, and the only one with no beans!

Got a lot of compliments, several devoted repeat samplers, and a few funny looks.

Some of my favorite comments:

"I don't know if it's chili or not, but it's the best food here".

"I'd like to strain this, then put it on a bun with some cole slaw"

"What's green pork?"

The chili did not place in either the judging or people's choice categories (no accounting for taste I guess), but I think it was too much of a paradigm shift for most of them...


Yeah, paradigm shift. Chili verde is commonly found at least in California and New Mexico (Az assumed).
 
Posts: 510 | Registered: July 09, 2006Reply With QuoteEdit or Delete MessageReport This Post
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