Green chili adds spice to your Super Bowl party

Green chili, made with pork shoulder, tomatillos and

Green chili, made with pork shoulder, tomatillos and Anaheim chilis, is a Colorado favorite. (Credit: CookingChannelTV.com)

When Seattle and Denver face off in the Super Bowl this Sunday, you can be sure the food will be kickin'.

In Denver, the city menu takes in beef, bison and those Rocky Mountain oysters, but the leading scorer is green chili, made with pork and no beans or tomatoes. Bronco fans are almost as obsessed with green chili as they are with Peyton Manning and John Elway.

GREEN CHILI

Anaheim chilies are called California green chilies or long green peppers. If you can't find them, you can substitute a combination of poblanos (a bit spicier) and green bell peppers (much milder).

3 Anaheim chilies (see note)

1/4 cup vegetable oil, divided

2 pounds boneless pork shoulder, cut into rough 1-inch chunks

Kosher salt

Black pepper

1 teaspoon whole cumin seeds

1 medium yellow onion, cut into small dice

1/2 cup finely chopped fresh cilantro with tender stems

6 cloves garlic, minced

1 tablespoon all-purpose flour

1 (16-ounce) can crushed tomatillos (see note)

4 cups chicken stock

Tortilla chips and lime wedges, for serving

1. Preheat the oven to 400 degrees. Coat the Anaheim chilies with 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chilies from the oven and allow to cool. Once cooled, stem and seed the chilies, keeping the skins on (if there is some charring on the skin, it's OK). Chop.

2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chilies, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 minutes longer.

3. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges. Makes 4 to 6 servings.

Recipe courtesy of CookingChannelTV.com.

NOTE: Anaheim chilies and tomatillos -- both canned and fresh -- can be found in Latin American markets or in the Latin American aisle of most supermarkets. For a 16-ounce can of crushed tomatoes, substitute a comparable weight of canned whole tomatillos, chopped, or 1 1 / 2 (11-ounce) cans, or 2 / 3 of a (26-ounce) can, or 1 1 / 2 pounds of fresh tomatillos, husked and chopped.

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