Colorado Pork Green Chili

[@RichardSena-mi8lk]

I"M FROM PUEBLO COLO. THESE CHILRS ARE SO GOOD!.THERE ALSO CALLED MARISOL .

[@firsttimefeasts]

Hell yeah!!! I lived in Pueblo for a few years growing up. Still have a lot of family there. Thanks for the info on the pepper!

[@happynowfarms]

I'm from Pueblo also and we have the best green chili.

[@electronaut6240]

Rita's downtown had my favorite restaurant green chili. I miss the food there. Nothing like getting an Adolfos Cali burrito on the way home from the bar.

[@firsttimefeasts]

@@electronaut6240 that sounds so good

[@firsttimefeasts]

@@happynowfarms the best!

[@mikebronc2902]

Looks pretty good. Colorado native here. I know it might be sacrilege but i prefer hatch. One thing that i do is i char up my tomato, onion and garlic on the grill first. Then blend them together with the chiles. Im going to make some tonight!

[@firsttimefeasts]

Charing the tomato’s and onion would bring a nice flavor to it for sure!!! I like that idea with blending it all as well!! I’ll have to give that a go next time I make it! It just got real cold here and I’m craving it so I feel a batch is on the way

[@mixedmediaartgirl300]

Same here. I also add different Chile's to enhance the flavor profile. Hatch, jalapeño, poblano, and habanero.

[@firsttimefeasts]

@mixedmediaartgirl300 🤟

[@mikebronc2902]

@@mixedmediaartgirl300 me as well. I'll throw in some Serrano and jalapeño.

[@firsttimefeasts]

Do you fire roast them or just sauté them?

[@everyone_knows_itsbutterst7808]

I also use corn starch and water as a thickener I also use cumin as well and diced tomatoes at the end.

[@firsttimefeasts]

Nice! I will usually use corn tortillas as a thickener. I’ll tear them up into small pieces and add them in while it boils. They dissolve and add a nice flavor!

[@everyone_knows_itsbutterst7808]

@@firsttimefeasts Another way is to coat diced pork with flour then cook it with fresh garlic till browned. I use mild hatch chilis fresh jalapeño red onions Sometimes red and yellow bell peppers but the only thing I changed was to blend the chili onions and peppers together make like a thick sauce. Put in stove until it simmers add your garlic powder, salt lemon or lime juice, cumin, pepper and cilantro. I use water instead of chicken stock. Then I will use diced tomatoes to give it that reddish green color. Then add the cooked pork the flour should thicken it up if not you could add some corn starch and water.

[@firsttimefeasts]

Interesting, I’ll have to give that one a try. Sounds interesting

[@fv1291]

​@@firsttimefeastsJust add masa de harina.

[@boxedcheri5399]

I too use a little bit of cumin. Also, some chile powder and a smidge of oregano. Never used SYM in it, but I am going to try it today.

[@nancyvanhull6686]

Perfecto! EXACTLY how i was tought to make it! I let mine slow simmer for way longer though. I have never tried it with cheese.... next batch for sure!

[@firsttimefeasts]

❤️ I like to just smother my chicken enchilada in cheese then dump on the green chili

[@drewvalenz2721]

I cook mine for about 2 hours. Low it will bring all the ingredients together for better flavor and the meat will be so tender. I also add potatoes

[@firsttimefeasts]

Sounds great! Have you tried doing it with smoked pork shoulder?

[@frankiechileman479]

Even better than next day😊

[@johnd1536]

Love my Santiago’s , Big Mama‘s on Youngfield & Bonfire Buritos! I also add flour to the pork to thicken, Nice video

[@firsttimefeasts]

Iv been in Nebraska too long the Colorado one is wearing thin lol 😂

[@rickroybal7022]

I see some people using flour for thickening. I don't use flour, and I drain any grease from the pot. I prefer a clear chicken broth. For thickening, I cook low and slow after assembly. Didn't see any comino in your chile. AND, I wash my vegetables and use the store bought diced pork. I'm makin North Denver green chile.

[@pueblo1960]

Bonfire in Golden. Gooooood!!

[@lupeortiz1882]

Chili it’s very good 👍 😊

[@firsttimefeasts]

Thank you 🙏

[@jakeviolet2195]

Why don't the ingredients in the description match the video?

[@firsttimefeasts]

I need to update it, one of my buddies was helping me with descriptions and I think this one got goofed. Thanks for the heads up I’ll change it

[@tomtaylor6163]

I live in West Texas and we get fresh Chilies here but our Walmart had frozen hatch Chillies. Good

[@firsttimefeasts]

Nice! 👍

[@nanotoj]

Fridge and freezer makes the chilies hotter

[@pilotdrift05]

My family is from Pueblo. I know the main difference from my family recipe. They lightly flour the pork to form a slight crust. Adds in the caramelization later on

[@pilotdrift05]

I spoke to soon! 🥰😍😍

[@firsttimefeasts]

❤️🤟

[@lydiacordova7534]

Perfect!!!!

[@firsttimefeasts]

❤️👏🙏

[@debbiejordan3099]

Pueblo chili owns the crown

[@firsttimefeasts]

Agreed

[@cooper5976]

Good job bro

[@firsttimefeasts]

@@cooper5976 thanks my dude

[@peggymason7438]

We can’t get those Pueblo chilis north of Denver. I’d like to try them.

[@firsttimefeasts]

I live in Omaha now, I usually drive to Pueblo and buy them in bulk and freeze them

[@RowdygetRowdy23]

You can find Pueblo Chile at Lulus farm if your north of Denver

[@jessicasoto174]

Also there are vendors off of main streets like Sheridan and federal where they sell roasted chiles in the fall

[@firsttimefeasts]

@jessicasoto174 ❤️

[@lifeofmam]

Whole Foods has them roasted at the end of Aug or early Sept

[@Denvercoder]

DON'T USE CANOLA OIL!!!

[@firsttimefeasts]

I know :-/ it’s what I had that day

[@JosephClendenen]

Grew up eating green chili in Trinidad Colorado.

[@firsttimefeasts]

I was raised in Littleton but had family in Pueblo, then moved to Omaha the land of no green chili lol 😂

[@gordonmilligan3496]

I learned how to make green chili in Trinidad Colorado.

[@firsttimefeasts]

@gordonmilligan3496 that’s what’s up!! My aunt from Pueblo showed me how to

[@BillSch]

Thanks Pueblo! Hartsel here, making comfort food in a blizzard.

[@firsttimefeasts]

🤟❤️🔥 cheers! Save me a bowl

[@debbieflaherty1975]

If you fry onions in butter, it enhances the chili’s flavor.

[@firsttimefeasts]

🥰 sure does! I will do it that way when i make it at home

[@VHPINC]

Just a heads up on thickening, you might try cornstarch and milk, it gives a really rich rich flavor. Use your best judgment on the amounts.

[@firsttimefeasts]

Milk really? Interesting tip I’ll give it a shot on my next batch

[@justincavinder5504]

You need to make your way a little further down the valley to RockyFord and La Junta. Try the green chili at Mission Deli, Felicia’s, El Azteca, and Mexico City. Hands down the best green chili in the country is there, I’m telling you. What’s actually even better, is a lot of the different la junta families recipes. If only you could try all of them. All amazing, and everyone’s is a little bit different.

[@firsttimefeasts]

I’ll have to do that! Thanks for the tips!

[@kurtjohnson4816]

Doesn't seem nearly green enough to me, You could quickly solve that problem AND the thickness problem by pureeing a large can of fire-roasted green chiles and adding to the broth.

[@firsttimefeasts]

Solid tip 🙏

[@Goodellsam]

If you had just floured that pork to begin with and cranked up the heat, you would have saved time.

[@firsttimefeasts]

Solid tip thanks 🙏

[@justincavinder5504]

That’s how I was taught, also Manteca lard adds to the flavor profile and what was used in most family recipes. Add Manteca lard, pork, flour, cook the pork. Then start adding. But also every family does it a little bit differently

[@jackspeer2127]

gonna make this. been craving gr. chili. BTW placing your index finger on the back of the knife beyond the handle is dangerous.

[@firsttimefeasts]

🫣

[@Dana-ie2bh]

The guy is not a cook.

[@firsttimefeasts]

@@Dana-ie2bh keyboard warrior Karen

[@Dana-ie2bh]

@@firsttimefeasts Don't quit your day job at Taco Bell.

[@firsttimefeasts]

@Dana-ie2bh its a good gig i wouldnt dare

[@lindaengland3822]

Is it okay to use ground pork?

[@firsttimefeasts]

Traditionally no, but it would be ok. More like sloppy joes. My all time favorite is to do a smoked pork shoulder shred it and use that it’s killer!!!!

[@tomneff7030]

I'm in San Antonio. They don't have a clue. Not served anywhere here. And that sucks!

[@firsttimefeasts]

I can relate to that I moved to Omaha several years ago, and their idea of green chili is open a can of green chilies and pour it on something 🤮

[@justincavinder5504]

Same in California, I just hit the jackpot and came across fresh Hatch Green Chilis at Sprouts. Grabbed 4 bags, gonna fire roast them and freeze them. Might go back for a couple more bags

[@jennylynne4414]

Where are the tomatillos?

[@firsttimefeasts]

My family never made it with tomatillos. What part of the country are u in?

[@drewvalenz2721]

Tomatillos don't go in green chile

[@GTIFabric]

Not in Colorado style

[@justincavinder5504]

You must be in California. In California, what they call “Colorado” chili. Is Absolutely not even remotely close to the real thing 😂

[@Dana-ie2bh]

@@drewvalenz2721 Correct, they go in the (Old) Mexico "Chili Verde/Green Chili" where Green Chili with Pork originated, as the dish moved north it was influenced by Native American Indians and some local native ingredient replacements such as red tomatoes and potatoes and the use of wheat flour as a thickening agent.

[@ITSMEAGAIN1]

IN MY CHILLI I USE A SMALL AMOUNT OF CUMIN & SMALL AMOUNT OF THYME. PLUS THE CHILLI POWDER. I THICKEN IT WITH TOMATO PUREE. THIS IS A DIFFERENT WAY WHICH I'LL TRY. THANKS.

[@firsttimefeasts]

That’s awesome!!! I sometime use cumin but never thyme that’s interesting but I could see it being delicious 🤤

[@chrisdunn3817]

You'll struggle less with your onion if you SHARPEN YOUR KNIFE dude!!!

[@firsttimefeasts]

Lol bro I know; it’s on the set of a public access tv show they have the WORST knives and no steel.

[@chrisdunn3817]

@@firsttimefeasts I feel for you, man. Keep up the good work..... and always use your own knives!!!!

[@firsttimefeasts]

@@chrisdunn3817 appreciate the support my man! Will do 🤘

[@danofiremano]

I grew up in Denver but I live in the Scottsbluff/Gering area of Western NE & have introduced many people to this type of green chili over the last 20 years. It's pretty much the same way my Grandma taught me how to make it (sans the Slap Yo Mama) & we use a touch more flour at the early stage to make the rue thicker or sometimes need the cornstarch you mentioned. I bought my last bushel of Pueblo Chili in Alamosa, CO where they war with the Hatch Chili sellers in Southern CO! ~ LoL

[@firsttimefeasts]

That’s awesome! I used to do some elk hunting in alamosa and pheasant and goose hunt in Scott’s bluff. I still have a partial bushel in my freezer I’m gonna need to make a run next fall

[@nancyvanhull6686]

Colorado is wherwe I learned this recipe too. I love it on a burrito and I eat it by the bowl mostly. Just like red chili.

[@firsttimefeasts]

@@nancyvanhull6686 ❤️❤️one of my favorites is smothered over a breakfast burrito with fluffy eggs and hash browns 🤤

[@nancyvanhull6686]

@@firsttimefeasts I lived several years in Colorado but am now in Northern Idaho. They dont even know the word "smothered" means here!!

[@firsttimefeasts]

😂 oh no haha at least Idaho is pretty I like it up there better than my Nebraska views haha

[@Crackerboy1963]

I really would had enjoyed if the end result was what it was supposed to be. I understand the condensed version for cooking time and prep. But your liquieds measurements does not match your list and you more than doubled the oil and broth. You were calling out tablespoons and your list says teaspoons. I got the jest of it - looking forward on trying to make it.

[@firsttimefeasts]

Yeah its a little rough around the edges for sure

[@geogeo6071]

No potatoes?

[@firsttimefeasts]

In green chili?

[@kath762]

This dish comes from New Mexico . We in New Mexico invented chili verde con carne. And use hatch green chili. 🌶️

[@firsttimefeasts]

False

[@uniquesexy8908]

@@firsttimefeasts true buddy. you did it not right.

[@13Voodoobilly69]

🙌💯👊 Facts!

[@drewvalenz2721]

You ain't from New Mexico you can't even spell Chile correct. The way you're spelling it is like the chili they make in Texas 😂

[@kath762]

@@drewvalenz2721 Thank you, valenz 😜God bless you, be happy 😊

[@frankiechileman479]

Better than romero's cafe and catering in Pueblo

[@firsttimefeasts]

🤟🙌🤟

[@frankiechileman479]

✌️

[@geowilson1587]

if you cant get hatch or pueblo chilis i use can of green enchilada sauce..works good..

[@firsttimefeasts]

I’ll keep that in mind! Thanks 🙏

[@geogeo6071]

You ruined it with the slap yo mama. Green chile has its own unique taste and flavor. No need to ruin it with cayenne. Don’t get me wrong, slap yo mama is good stuff, I use it myself, but this is the wrong application for it.

[@firsttimefeasts]

It was still good

[@geogeo6071]

Never use garlic and garlic powder together. One or the other.

[@firsttimefeasts]

You think so?

[@geogeo6071]

This is how it’s really made kzbin.info/www/bejne/Y5uwdKF6f76Hobcsi=rvH1n7sb3EVCLSCs

[@firsttimefeasts]

Nice

[@sophiaatencio5884]

WTF??And I'm a Colorado Native 😢

[@firsttimefeasts]

👍

[@themikeseye5112]

Dude are you for real? 4oz of Chiles? Just watched a video from the guy who won first place at the Pueblo Chile Cookoff. He basically used 1 lb of Chile per cup of broth. This recipe probably needs 2-3 pounds of Chile at a minimum.

[@firsttimefeasts]

Use what you got, that sounds like a ton of chilis

[@geogeo6071]

ChilE dude.

[@firsttimefeasts]

Yup

[@johnd1536]

Now that I watched till the end and this is your attempt of your cooking skills but that is not authentic Colorado green chili.

[@firsttimefeasts]

thanks for watching 😊

[@torellhopson7842]

Where is yours since you're an expert.. post the link we would love to see it

[@adamtalamantes5888]

Everytime I eat green Chile from Colorado it’s a disappointment. Your spelling Chile wrong, how come?

[@adamtalamantes5888]

@johnd1536

[@RichardSena-mi8lk]

​@adamtalamantes5888 you need someone. That knows how to make good green Chile. Cuz Pueblos is GOOD!!!

[@melindapearson295]

Good video - but too much time chopping!

[@firsttimefeasts]

Agreed 100% the studio ones I don’t edit, I will have a new series coming out shortly at my house where I film and edit. They are a little bit more racy but much more me lol 😂

[@geogeo6071]

Not enough chile. And NO ONE purées green chile.

[@firsttimefeasts]

Agreed on not enough chili, but there are a lot of people who purée it. Give it a try it’s fantastic

[@lynnswim1663]

Looks thin

[@firsttimefeasts]

It was very thin, that set is like cooking in the basement of a goodwill with worse utensils lol

[@coloradojohn4582]

I'm a Denver native. I'm sure it's good but that's not enough chili man you need 4 pounds for that much meat. I also lived in Albuquerque for 2 years. Don't recommend using Anaheim peppers or jalapeños. And slap yo mama isn't really authentic my man if you use hot chili no need but you need spice Chipotle

[@firsttimefeasts]

I agree whole heartedly, that video is from when I had a small little cable access TV show. I had to bring my own food and none of the food really got ate so I was kinda struggled with trying to show the true recipe versus not wasting food. I cook at home I throw down lol 😂

[@brianashe222]

Horrible not authentic ridiculous 4 oz of green Chiles for that amount of product! Pro tip: Sharpen your knife before you cut your finger off!

[@firsttimefeasts]

Low budget studio props

[@lynnswim1663]

Sloppers!

[@firsttimefeasts]

Yeah buddy!!! I live in Nebraska now and Greene chili isn’t even a thing let alone sloppers

[@melissab467]

It’s ’chile.’ Also, Hatch rules.

[@firsttimefeasts]

🤟

[@carriewarren1260]

Gringo version, not authentic.

[@firsttimefeasts]

lol look at me

[@williamripke982]

Not the way.😅

[@firsttimefeasts]

🤷‍♂️

[@GH-oi2jf]

There are many ways to a good stew.

[@firsttimefeasts]

@@GH-oi2jf agreed ❤️

[@CharlesJones-wi7tz]

Everyone makes theirs a little different, chief.

[@firsttimefeasts]

🤟

[@MsBonsaihero]

I was into the first 5 to 10 minutes and was ready to pull my hair out because this guy can’t cook.

[@firsttimefeasts]

Thanks for watching

[@nickcordero5183]

Pueblo chili sucks. It’s not chile fool. It’s a effing soup. New Mexico is the chile capitol of the world ese

[@wigglemelon8807]

It's not. And I personally think it tastes better 😌

[@firsttimefeasts]

Tomato tomato 🍅 😝

[@uniquesexy8908]

new mex is the chile capitol of the world look it up homes

[@kath762]

Not real green chili, that’s a soup 😅

[@firsttimefeasts]

When you go into a sandwich place and they offer soup of the day and it just so happens to be chilly who’s wrong in this situation?

[@gabrieltresco1259]

This green chili recipe is one of the best I've tasted. I am a native Latino Coloradan. I've tasted Santiago's, Chubby's and Las Delicias and this recipe is right up there and maybe even better than those places on most days. Thank you Bobby for sharing. If you haven't already, would you please do a video on Colorado red chili?

[@gabrieltresco1259]

Yeah then what is real green chili to you? Because this chile is on fire! 🔥

[@firsttimefeasts]

❤️❤️❤️

[@firsttimefeasts]

Thanks man!! Are you talking about chili Colorado? If so I got a banger

[@Dana-ie2bh]

You have no idea what you are doing dude.

[@firsttimefeasts]

Where’s yours?

[@gotsm9959]

Green chilli is gross, normal red chilli is the best like flamin hot cheetos, rakis or texas pete.

[@firsttimefeasts]

To each their own

[@gotsm9959]

@@firsttimefeasts My opinion is fact sir.

[@firsttimefeasts]

@gotsm9959 lol 😂

[@gotsm9959]

@@firsttimefeasts it's a fact because I lived in New Mexico for many years and I won't give these fuckers one cent.

[@sammunoz443]

All chilli is good. you are gross

[@Nooonmfhjjjuu]

Colorado Chili sucks

[@firsttimefeasts]

What’s your go to?

[@Nooonmfhjjjuu]

@@firsttimefeasts New Mexico

[@johnd1536]

No it doesn’t if you make t right.