This chili recipe turned heads, rocked a few tails and burned a few holes back in the day. Lincoln School needed to raise funds for something (I can’t remember what) and the moms got together and decided to do a chili supper way back in 1965. That chili supper continued for many years, and they still have a chili supper almost every fall – even now. In fact, in 1996, the chili supper got snowed out, and they had to reschedule it, when Lamar, Colorado got 36 inches of snow.
Virginia Inman offered to make the green chili, and this is her recipe.
Brown cubed pork, with the bone in the pot, until completely done.
Add some chopped onions and stir fry until done.
Add in plenty of diced green chilis and continue simmering.
If these are fresh, simmer until they pale in color and become tender.
Add in the chicken broth from the chicken described below.
Simmer until this thickens to taste. You can thicken it with a little flour and water if you choose, but it will slowly thicken without that.
While all this cooks, put a chicken in a big pot to boil. Boil until chicken is done.
Add chicken broth to pork, onion and chili mixture and simmer while you prepare the chicken enchiladas (recipe below).
Chicken Enchiladas —
Use the chicken from the recipe above, remove all bones and chop into fine shredded bits.
Add in finely chopped onion.
Spoon into warm corn tortillas with monterey jack cheese and a little bit more green chili. Roll it up and bake enchiladas for about 20 minutes with a little green chili smothering them.
Top with cheese and serve with more green chili.
She didn’t share the specific amounts of anything, because these are usually made in HUGE amounts. So play with the recipe until you get it right.