There has been NUMEROUS posts relating to this topic but have yet to find any recipes that do this topic justice. I grew up in the Boulder area but do not live there anymore so I need to learn how to learn to make my own Colorado-style (Boulder/Denver/Longmont) Pork Green Chile. It is a very specific type of Green Chile and is not the same as New Mexican style Green Chile. The green chile i'm looking for does not have tomatillos, potatoes, etc. so PLEASE PLEASE no posts about how green chile recipes from NM or SW Colorado will add this or that or how "I think green chile is better with blah, blah". I am just looking for a simple, basic recipe for the type of pork green chile I am talking about. Again, if you don't know EXACTLY what I'm talking about then please don't clutter up this post to discuss it.
Literally, every Mexican restaurant in this area has a similar type of green chile. Yes, they are all a bit different and everybody has their favorite but they are all very similar.
My Favorites are:
Deli Cioso (Longmont/Estes Park) BEST
Tia Marias (Westminster Area)
3 Margaritas (Chain)
Blue Bonnet (Denver)
Santiagos (Can buy their chile in grocery stores)
The best is if there are any employees or former employees of any of these restaurants that have a basic recipe. Otherwise, almost everyone in this area knows someone that has their "Secret" Recipe. I have tried to make a couple recipes i have found in various posts like petradish recipe in http://chowhound.chow.com/topics/2813... but the pork had the wrong texture/taste and it tasted way too chicken soupy.
And, yes, I did see Megan's post in http://chowhound.chow.com/topics/498371. She is looking for the same type of recipe but people digressed with discussions about different types of green chile sauces. Beyond just an ingredient list i want an actual recipe because I think the cooking times, etc. are critical with this. Thank you!
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