photo by Wha'ppen
As I've mentioned in other posts, I've spent a little time travelling New Mexico and southern Colorado in search of snow. Before Frontier Airlines started shuttling folks into Denver for a song, that meant driving around New Mexico. Besides going out of my way to hit Las Vegas (the other one), distance driving included stopping at truck stops, roadside stands and any spot that didn't look like a chain. Especially in northern New Mexico, you can get some excellent green chili just about anywhere. After all - this is pretty much where those beautiful green chilies come from.
If you can avoid the digs of the Truck Stop Women, what you'll find is chili made for locals and served to travelers - a perfect bowl of green. Green chili is not anything like its Texas peer - lots of variety and, if you're lucky, lots of vegetables. Green chili is a cheap meal that warms you up and gets you back on the road.
There have been times I have made this recipe for no reason other than I wanted to make some stock, but for the most part, this rolls out when the chilies appear in September. The chili harvest in Hatch, New Mexico is a big event. Local grocery stores will set up propane burners and roast them on the spot. When I am feeling organized I will buy some for freezing. Then I can have a steady stream of green chili well into winter.
Admittedly, this recipe assumes you have a source of excellent smoked chicken. If not, its time to break out the big green egg and get to work.
Green chili with smoked chicken
3-4 slices of thick cut bacon, diced
2 small onions (about 2 cups)
3 cloves garlic
1 can fire roasted tomatoes
2 cups chicken stock
2 Tbsp masa harina
1/2 tsp white pepper
1/2 tsp salt
1/4 tsp black pepper
6-8 green chilis, roasted, stems and seeds removed
1 whole smoked chicken, skin and bones removed, diced
Directions
- Cook the bacon in a medium sized pot over medium heat until the bacon is cooked (brown)
- Add onions and garlic. Cook until the onions begin to soften and become translucent.
- Add the tomatoes, stock, masa, salt, pepper and chilies. Bring to boil, lower heat to a soft simmer, cover and cook for 2 hours.
- Uncover and cook for another 10 minutes. Thicken with more masa harina or thin with water.
- Add chicken and allow to rest for 10 minutes. Serve hot.