One Man's Award Winning Green Chile 4K

[@AprilLeah]

Thank you for this video. I live in Pueblo and I'm always looking for different Pueblo Green chile recipes! It's so cool how every family has their own spin on making this! Also thank-you for the history behind it all 😊

[@dompaulo5844]

The history aside was fantastic, can't wait to try your recipt!

[@61Stratoliner]

Great video!! Love green chili!

[@larryirons8746]

Great video! I lived in the Denver area for 45 years and I love green chile. I even like it on my hash browns. No green chile in North Dakota. I will have to make my own and freeze it.

[@scottschulze2882]

I’ve made this recipe twice, and having grown up in the Hatch Valley, I can attest that this is SOLID. I do add extra port, rotel, and cumin. But a solid recipe!

[@hazmatforhumanity7318]

I can't to try this recipe! Thanks!!!

[@brentkeys1876]

I've made this 3 times now. What a great recipe

[@50sKid]

I’m glad you included the history. What a great idea. You’re the perfect ambassador for this dish. I’m going to make it!

[@vonnieroldan9402]

Being born & raised in Pueblo (now in MI) I miss the smell of those big roasters!! 😋 Great Video!

[@jonwebb5241]

We lived in Pueblo in the early 2000’s , and went every year, buying roasted green chile( with garlics). Mmmmm. Made “green chile gravy” to use on everything, or just by itself. Now we live near Hatch, and celebrate the green chili here, in restaurants all over. Thanks for this recipe and congratulations!

[@hammerhead719]

Brad, great job with the video. I am a pueblo native growing up with green chili. Looks killer... I find very few restaurants and people that I enjoy their green chili as much as I do mine and my brother... he wants to compete in the contest. I hope he does. I love that you added so much green chili. Maybe I'll get to try yours someday, as well as you ours. Making some now for the holiday if you like, I can give you some to try! Thanks for the great vid.

[@TheNewMexicoMan]

Amazing recipe. Congratulations on 1st place! Being from New Mexico the Land of Enchantment and the chile capital of the world, Lemitar, New Mexico and Hatch, New Mexico chile is the best chile on the planet. I am bias indeed. My family has been making chile in New Mexico for centuries. Chile is a big part of our culture. Of course there is room for Pueblo chile, it's delicious! I'm trying your recipe on my New Mexico chile!

[@squishfase]

The family demands this every month or so after me making it once from this video. We love how much respect you pay to the dish. Currently letting everything simmer. You are awesome!

[@Halfwheelhell]

thank you for sharing your award-winning recipe. I just made it with Hatch Hot green chiles - and it was amazing ( the Pueblo's are at end of season and reportedly a bit sweeter). I appreciate you!

[@Sethv303]

Won a chili cookoff at work with this recipe, thanks a lot haha! I gave credit where it was due for sure!

[@fedup9577]

Congratulations on your 1st place award. I can't taste it but it sure looks good. I guess I will need to make some for myself. Thank you!

[@rebeccaoconnor6310]

Omgoodness! So excited to try this recipe. I never heard of green chile until I moved to Denver in 2016. I fell in love with it at the old Annie's cafe & bar and now could eat it every day. Thanks for the knowledge. :)

[@brycefineran]

Congrats! I lived in Pueblo for 10 years, and I am sure they are BIG MAD about you kicking their asses!! Excellent recipe, you defiantly deserved to win!

[@TerraPruett]

Don't worry about those who have been doing a thing for 20 years. Do they have 20 years of experience, or do they have one year, twenty times? You went for it, and it paid off. Congratulations and keep up your enthusiasm.

[@crstarkey]

Thanks for sharing. Growing up in Az and spending a lot of time in the White Mtns, we have heavy Hatch influences. I've been searching for a green chili recipe that's long gone from the Springerville restaurant that's closed. I use corn masa instead of AP flour. Congrats on your win!

[@geogeo6071]

Want some real authentic New Mexico recipes? Check out this woman’s channel. kzbin.info/www/bejne/fojbZqt6bLOMi7csi=5ZaeqmpW8HTPPKQ7

[@lorirodriquez6100]

I'd be interested to learn and try your recipe! I was born and raised in Springerville/Eagar :) love green chili!!

[@jimmcgee3111]

It is a fun competition between New Mexico and Colorado is great for both states to promote green chilies.

[@jeremiahglass8262]

Excellent video/history, etc. Thanks!

[@NoCoSilver]

Awesome recipe. Finally a real Colorado Green Chile recipe. Thxx

[@drewvalenz2721]

It's kinda copying the real New Mexico green Chile. The true Chile capital of the world😂

[@NoCoSilver]

Big difference on New Mexico Chili to Colorado. Pueblo chili is much hotter than Hatch chili and we never put potatos in our green chile. NM green chili is still good.

[@admcmahon2]

@@NoCoSilver there are several varieties of NM chile, and not all come from Hatch. So mild, med BJ, Sandia hot, Junie x hot, Barker and Lumbre XX hot, and XXX hot.. And more. The best regions for flavor and heat are Lemitar, Socorro, San Antonio, Corrales, and Espinola. Most New Mexicans do not eat chile, red or green, from Hatch. Hatch is so conglomerate , producing a meh flavor and heat level. My favorite comes from Lemitar and also San Antonio.

[@justincavinder5504]

@@drewvalenz2721quit trying to act like Colorado chile ain’t authentic and just as real. It came from the Hispanic families in the Colorado valley. Which have been there since that land was Mexico. Every family there has a recipe, and use local Chiles. I only know one or two families that used New Mexico Chiles and that’s just cause they personally liked those ones. Most people believe Colorado Chiles have a greater flavor profile and can also be hotter.

[@justincavinder5504]

@@drewvalenz2721also, Colorado green chile is for purists. It’s always New Mexico people talking about adding potatoes, rotel, lemon 😂😂 all sorts of stuff. Nah. Green chile in the valley of Colorado is a lot simpler than that. And all fresh ingredients. Roasted tomatoes, roasted Colorado Chiles, pork loin, 🤤 and it’s only in the valley where the real stuff is at. The front range is going to be knock off garbage

[@michellelutz2721]

Thank you for your recipe and wonderful video! I tried making this in the past and it never came out that great.... now I can finally succeed !! YUM!!

[@normawingo5116]

Mmmm, bat food ever! I grew up in Arizona and got a 50# bag of roasted hatch chilis on the road side every year. I didn’t know Pueblo Colorado had a green chili thing going on. I’m so happy to learn that. The more green chili in the world the better.

[@EightySixd-86d]

Hatch all the way, don't fall for that counterfeit Colorado "chili". #NMTRUE

[@marcjalbert4139]

@@EightySixd-86d I prefer generally chile from Northern/Central NM (Lemitar, Velarde, Socorro for example) - a lot of the Hatch stuff has been bred into generic, mediocre chile and might have heat, but the flavor can be lacking. And....I'm from NM, live in Colorado, and the Pueblo varietals are LEGIT. Open your mind!!

[@z.c5586]

Been waiting for this to drop for so long, thanks!!

[@marylou6308]

You are absolutely right about green chiles being localized to New Mexico, Colorado, possibly Wyoming. As a Spanish woman who was raised military and all over the place, New Mexico was the very place I heard of and tried Green chiles and tomatillos. I was hooked! Thank you for for sharing your recipe and congratulations on winning. I can’t wait to make this.

[@ConsolidatedPBY]

Cheyenne, Laramie, and on to Rawlins, the Mexican food on the windswept Wyo prairie is top notch!

[@We-need-Abe]

I enjoy a good green chili, and your move to 4 lbs was right on, to many recipes use to little of the roasted chili. Thank you for sharing and taking time to produce interesting video.

[@victorrestrepo2191]

Congratulations! You made a lot of Pueblo abuelitas mad. 😊

[@milehighmaniac100]

I grew up in Wisconsin, but the first time I had green chile, I was hooked! The flavor and aroma of roasted chiles are truly awesome! Hopefully the rest of the country will catch on.

[@cgandy2]

This is a great video. I like your personality and the history you provided for the recipe. I will be making this very soon and will make that slopper cheeseburger!

[@michaelogden5958]

Congratulations from a native Texan. I'm 65+ and I can say that I've never seen anything like your chili. BUT. It looks delicious and I will try it soon. I am a huge fan of "hot" Hatch chilies and such (not sure I can get actual Pueblo chilies). Ay any rate... looks great and congratulations again! Cheers!

[@hazmatforhumanity7318]

Oh man, I miss this so much! I'm born and raised in Denver and had to move away about 6 years ago and everytime I go back I need to load up on Green Chili. I'm in St Louis and there's only one restaurant here that at least tries to serve decent green chili, no one else here has ever even heard of it and thinks I'm crazy. The Mexican Hamburger is big in Denver, similar to that burger you made but wrapped in tortilla with a beef patty and refried beans, then smothered in green chili and sometimes topped with cheddar and jack, onions, tomatoes, shredded iceberg lettuce and sour cream

[@estrellanoche5517]

Thank you Brad! Going to be showing your recipe to Texas! (They have no concept of green chile) I think your recipe will show showcase CO perfectly!

[@julioaguirre553]

Great vid, I remember a talk radio segment that a scientist had did a comparison between the two chile's. His conclusion was that Pueblo was hotter and had more meat to the chili and that Hatch was thinner and less heat. Either way, I love green chile! Like Franks Red Hot I'll put that $#!+ on everythang! Thanks for sharing your recipe, congrats on your win!

[@jeffpittman8725]

I think it's great. Ive spent a lot of time in NM so Hatch is my favorite. I also spend a lot of time in Colorado. I'll eat them all honestly.

[@OahuGizzy]

I got my 4 lb of Hatches green chilis, I used a combo of ground pork and diced pork loin. It is Christmas Morning, in the Bay _ Here we Goooo!!!

[@bradbowers5306]

Sounds great! Enjoy! I whipped up a batch today, too.

[@miked1542]

Wow, 4lbs of green chilies. I've got to try this! Thanks for sharing and congratulations.

[@robertdavenport7802]

Looking forward to trying Pueblo chile sometime. Variety is the spice of life.

[@kingfishca30]

Thank you @Brad! I am so going to try this for Sunday Football!!!!

[@laurafall7846]

Hi there fellow Colorado resident! Thx for this version! I will try it!!!❤️

[@agrayday7816]

one of the main reasons the Spanish didn't move farther north was mostly due to the nomadic warring tribes of the Utes, Comanche, and Kiowa. Spain did have people in what is now southern Colorado frontier just not established settlements other than Toas. Juan de Rivera conducted three expeditions into the southern Colorado Rockies between 1761 and 1765. He took soldiers, traders, and padres north, via Taos and the San Juan River, past the La Plata Mountains to the Dolores River. The farthest northern Spanish land grant was Tierra Amarilla which did extend into what is now southern Colorado. and the only Spanish settlement that did get established was a military fort near Sangre de Cristo Pass in 1819.

[@BobShaffer-wt6cs]

Brad, thank you so much for your posting of this recipe. My mom did a very similar recipe and I have been unable to duplicate it but I think you have nailed it. I grew up in Pueblo and moved to Ark. and have had both Sunsets and Coors Tavern "sloppers" but none held a candle to moms.

[@marcjalbert4139]

Great recipe!! Being from NM, I appreciate the clean ingredient list - no cumin, no oregano, etc. And...I'm in Colorado now and have learned to love the Pueblo varietals (in addition to my go to varietals from Northern NM).

[@teamginate3400]

I’m 6th generation from the San Luis Valley Colorado and live in Pueblo Colorado now. In the 70’s, 80’s & 90’s all I ate as far as green and red chili goes was from Hatch NM. Last year I ate Pueblo Green Dynamite and I gotta say it’s friggin delicious. I only buy Pueblo Green these days but I still get Red Chili from Chimayo NM. Rita’s there off of 4th and main st in Pueblo uses the Chimayo Red; if you ever want to try it. Your green chili looks so delicious; I’ll definitely make up a pot. Thanks and congratulations.

[@bradbowers5306]

I love Chimayo Red, and often use that chile powder to cook with. And I’ve had it at Rita’s, it’s delicious. I didn’t realize they use Chimayo.

[@teamginate3400]

@@bradbowers5306 yes I asked them when I first had their red chili for the first time . They said they only use the Chimayo.

[@jackiehorn3724]

I do my flour just like you did for stews and gravy’s, etc.

[@johndobbins3880]

Thanks for this video, TX boy loves hatch green chili's. Just followed this recipe and it is fantastic. Definitely agree on 4lbs of chili's, there is quite a bit of loss in the roasting/peeling process. I only had 2 lbs.

[@admcmahon2]

Get some NM green and red from Lemitar- that is real chile!

[@Horsefingerandthetaintwrights]

Pie Town NM here. Are you Larry Bud Mellman? Lol

[@kaynorth718]

Hello, Brad! New subscriber. Your recipe looks like one I need to try; it's very similar to mine but I've never used the Pueblo chilies, which is kind of silly since they're grown here in Colorado. I've just always navigated to the Hatch variety. I lived in New Mexico (Albuquerque) until the age of 8 when we moved to Colorado. My parents didn't eat green chile, so it was up to me to develop my own recipe. Green chile is a staple in my house and I put it on everything. There's a farmers market closed to where I live and they're still roasting chiles, Pueblo included, so I need to go by and grab a few pounds. Looking forward to trying your recipe. 🌶🌶🌶

[@JoeHell67]

Tempting! Joe from Germany

[@theoriginalchefboyoboy6025]

Nice advanced pro move putting chili above and below the bun!!!

[@ScotchWhiskey23]

Just won a part of you chili recipe today in a chili cook off. Thank you.

[@jonhill373]

On the topic of green chilis and heat level. Up in the Denver area I get my chilies roasted from the street side stands in the fall. Their heat level seems to vary and I know in part that depends on how long the chilies are left on the vine. The other factor is more relative to one stand vs another. I like the medium heat chilies but they can vary from mild to wicked hot. Ultimately, I like to try it before I buy it, and that means I may choose the medium or the mild. These street side roasted chilis by far make the best green chili IMHO. They’re also super easy to freeze for up to a year.

[@SethNickersonAZ]

Thanks for this. In AZ and would love to try Pueblo chilies. I'll keep an eye out. 4 C chile is solid. Surprised there's no herbs like oregano. Most green chile stews I see have it. Love the 5 cloves garlic. Garlic plays well with roasted chile. Will be making this soon.

[@leedunning1825]

I just ordered 4 lbs. of Sandia Hots yesterday. I think I'll give your recipe a try.

[@rperry70]

This is a good example of very few quality ingredients coming together to make something special. It is very important to emphasize that the right chiles must be used. If someone just takes them from a can and makes this, they will be disappointed.

[@skyraidfpv6753]

Here in New Mexico we would call that green chile stew, except potatoes are added. We also make stewed green chile but it doesn't have pork or potatoes in it. But most popular is chunky fire roasted green chile. Yours looks good, your own unique recipe!

[@andreaanonymous5474]

With potatoes it's more of green chili stew rather than authentic green chili. Authentic green chili is what he made here. It's usually poured over a burrito, or anything else really.

[@lettybastien4624]

Denver green chili is very delicious.

[@armandopina8529]

West Texas northern Mexico is a dish made with beef or pork (chunks) onion, tomatoes, garlic, potatoes and roasted long green Chiles.

[@andreaanonymous5474]

With potatoes it's more of green chili stew rather than authentic green chili. Authentic green chili is what he made here. It's usually poured over a burrito, or anything else really.

[@karenleavitt7241]

I have won 1st Place with mine. Lived in southern Texas and my father grew the Hatch green chilies.

[@artmarquez9140]

Congratulations on your award. Your recipe look very similar to one I’ve developed and used over the years. However I don’t use onion and no longer use flour. I love the fact that you put a lot of Chile. To me that’s essential. Anyway keep on cooking and good luck in the future.💪🏽👍🏽😋

[@SharlynRipkaSharzStarz]

What if I can’t find Pueblo green chilis are there any other chilis I can use?

[@ScottEpstein]

If you have NO choice, try Hatch; taste for heat as you go.

[@SharlynRipkaSharzStarz]

@ thank you

[@drewhanks2736]

Doesn't get easier than that. Can't wait to make this and try out diced pork!

[@metroplexchl]

I can't wait to make this

[@brianice9846]

Props to NOT adding cumin, cilantro,etc… Little too much flour but otherwise great job. I’m born raised New Mexican as were my parents and grandparents on both sides. My blood flows red and green.

[@rolisreefranch]

Naw, needs a pinch of cumino. Without the smell of stinky feet, it's not authentic!

[@nanotoj]

I don’t like hot so use Anaheim chiles and some diced tomatoes with chilies mixed in to add a bit more spice but not too much. I put it on a lot of it her foods to add more than flavor. Favorite thing is green chile nachos that I first had at El Taco Rey in Colorado Springs.

[@RBTrujillo1]

I'm from New Mexico, I love New Mexico green chili, red as well, however, I'm so wanting to cook great green chile! I cannot cook green chile as you do, and I have tried many times. It's a gifted techique in my opinion. I'm a decent cook of southwestern cultural foods, but I just cant seem to grasp the green chile such as you've cooked. But I still keep trying! Yes Hatch has a great green chile but they have a great marketing advertisting, and there are many different varities of New Mexico chile to try! I do want to try southern Colorado green chili, but more specifically from Pueblo to cook. I'm gonna try your recipe! I think your video is excellent!

[@rolisreefranch]

I'm from CO, been to Pueblo many times and have used copious quantaties of both Pueble, and Hatch NM chilies. Personally prefer the Hatch variety and make Chile verde every few weeks.

[@worldtechinc8889]

Which kind of oil do you use?

[@puddintayne9254]

I lived in Pueblo and loved the chili there.

[@letawilkerson7491]

Yummmm!! My favorite chili

[@randomecitizen]

👍👍👍😋 Thank you for sharing!

[@d-townchicana2232]

Love the history ❤

[@1wascallywabbit]

I moved to and lived in the Denver area for 30 years. Spent MANY summers jetskiing and camping at Pueblo Res. Unfortunately, due to medical issues, I had to move (oh how I miss those fun times) And was scuba certified at the Blue Hole in Santa Rosa, NM...so spent a little time there as well. I was introduced to Pork Chile Verde (I LOVE tomatillos and am addicted to it) and I'm now learning how to make it, as well as learning how to pressure-can it so I have jars of it readily available and at a moment's notice. I too, use chicken stock, and I much prefer to cut my pork into 1/2" dice/bite-size pieces as well...I find it much more versatile that way! (burritos, nachos, eggs, etc) ' I'm definitely going to give your recipe a try (even though it lacks tomatillos and is different from mine)....it looks and sounds awesome! (I really like your putting it in the oven vs stove-top)

[@garydumbauld4212]

Green Chile is the best. Not to disparage red chile however. Growing up in the Denver area in the mid-1940s you couldn’t find green chile one foot north of Trinidad. But it’s all good.

[@DanaGeordie]

People are so constituted that everybody would rather undertake what they see others do, whether they have an aptitude for it or not.

[@ReginaHopkin-b4c]

If we could see the miracle of a single flower clearly, our whole life would change.

[@anneerickson6447]

Great.

[@rolisreefranch]

Fascinating video. I'm from Denver, and this is ALMOST exactly like my OLD recipe (a hit for years), but it needed one major, and a couple minor adjustments. BTW, I've made over 20 different varieties/variations over the years. Pueblo/Hatch, always with a little chopped/pureed elements. Cumino, Serranos, and Jalapeños, just a few. I prefer pork chunks in the traditional method. The breakthrough I learned from an old abuelita is to boil/steam the chunks of pork in the first stage with just a little salt. This usually takes about 30 minutes. The fat renders, then the flour goes in. besides the other things I mentioned, my recipe is almost exactly the same as yours. I use water, but throw in some caldo de pollo. Need to enter the contest so I can take home the prize next year!

[@OahuGizzy]

I'm only able to find pork loin, would this be a suitable substitute diced?

[@markaboyce]

I'm making this!

[@867five30nine]

I agree they’re both great. Grew up in Southern CO and lived in NM. NM burritos on the other hand are far superior!

[@t.morrow560]

What is different in NM burritos?

[@perrisfrances]

Thank you for stating chile verde is different!! I keep saying the same, tomatillos aren’t in green chile sauce

[@XXjg_]

Tomatillos are indeed used in chile verde stews in Mexico. It’s in the states (of course mainly in New Mexico, famous for its chile and chile culture, especially green) and the surrounding states where tomatillos are not generally used. In Mexico, the green chiles most commonly used are Poblanos, and jalapeños. Along with tomatillos and cilantro as its green ingredients, this makes the chile verde and salsas that are the “authentic” Mexican sauces/stews. In the US Southwest dishes, it is one local chile that is used as the sole green ingredient. While often named informally for a region (Hatch or NM, Anaheim or California, Pueblo) the actual names are Big Jim (Hatch/NM), New Mexico #9 (Anaheim/California) and Mirasol (Pueblo). These Southwestern chiles and dishes are generally hotter than the Mexican dishes, especially New Mexico’s Big Jim.

[@geogeo6071]

It’s not sauce.

[@gaypreator8547]

Maybe not in yours or others, but it they are in mine. Tomatillos - 👑

[@ChlorJudd]

There is only one success to be able to spend your life in your own way.

[@TAdler-ex8px]

I live in NM and I have never used 4 pounds of green chili in anything. 😳 I would never be able to eat that unless I used the mild chili, and that’s not happening. 😂

[@TT510Bay]

Great video! My family is from the San Luis Valley, we know all about Pueblo chilies… if you know, you know!

[@rev.randall2292]

I Love Green Chilli ! Soooo Good I got some off and on while driving truck , but Nobody makes it on the menu so close here in western Ks. Dagone Shame.

[@JonWilliamsJonnyKstudio]

Excellent recipe! For some added zing, try some tomatillos added in! I'll have to try the oven method. I normally add the flour later to prevent the sticking on the bottom, but perhaps this oven method is worth a try.

[@MitchellRoehr]

I love the extra green chilies.

[@lynnzirkle9893]

How do Pueblo chiles compare to Hatch chiles in heat? NM green chile sauce is too hot for me but I do like some heat.

[@tptwk]

Just stumbles across your video and the green chile looks amazing. What chilis would you recommend I get that would be similar to the Pueblo green chile? I'm from southern California area?

[@davidrabago7129]

fresh roasted peeled and cut green chili's ,right?

[@johnnymorrison5795]

Anyone count how many times he mentions it being award winning?

[@williamparker8318]

Hell, he's proud. I would too. Cheers

[@jbb4591]

4 lbs is crazy. Were they all hots or were there alot of Anaheims in there? 4 lbs of Pueblo hots would almost make it to where most people couldnt eat it

[@christinefagan3835]

Do you think I could substitute pueblos with poblanos? (I'm in Canada) Also, are the chillies weighed before or after roasting? Can;t wait to try!

[@williamparker8318]

I don't see why not. I just looked it up if I could use Anaheim Green Chilis (abundant on west coast) and the only real difference is the heat (yes I'm sure there's a difference in flavor also). One site stated: An Anaheim pepper is significantly milder than both a Hatch and Pueblo chili pepper; while Anaheim's are considered mild with a Scoville heat unit range of 500-2,500, Hatch and Pueblo chilis can be much hotter, with Hatch ranging from 1,000-8,000 Scoville units and Pueblo often reaching even higher depending on the variety. Cheers

[@olliebear9256]

Do you need to sweat the skins off the chiles?

[@michaelbradley7529]

This is proof that you don't need any knife skills to cook a great dish.

[@NotSoRev]

😂 was thinking same thing

[@ericsprado4631]

The Hatch chili promo is bull! Great chilis are grown throughout New Mexico and Southern Colorado. I'm 80 and grew up on various chili dishes and NEVER even heard of Hatch chilis until a few years back when some smart business person start promotin them.

[@erniesanchez8491]

Which chili did you use. Hot med. Or mild

[@bradbowers5306]

The Pueblo chile is a specific varietal bred for meatiness, flavor, and heat. They are generally hot, though the heat level. depends on the conditions experienced each growing season. This year in particular was quite hot.

[@timaosborn]

You lost me at Colorado. Sincerely, New Mexico. 😂

[@johnwatson6194]

its the water. pueblo chiles rule. the rio grande by the time it gets to the hatch valley is pretty funky. I'd rather have the chiles I eat irrigated with rocky mountain water close to the source.

[@okeydokey3120]

😂 I was born in New Mexico. Grew up there and in Arizona.

[@JaeJarratt]

They conducted a blind taste test at the New Mexico State Fair, and the Pueblo chile was preferred by about 80%.....

[@uniquesexy8908]

yup nm chile the real green chile

[@mikem1633]

​@@johnwatson6194 I live in AZ, if you think the water sucks in NM, you should try Phoenix. I am from Denver.

[@dfb8854]

What is the red stuff in the pot that you left out of your recipe? Oh wait is that the can of Rotel?