@Burque PLEASE HALP me make my pork green chilly more green!

[HeHateMe]

Hi @Burque

I'm making tasty pork green chili lately but it's turning out a little too brown and not as green as I'd like. I'm using jarred green chilies of the HATCH variety but with all the pork and the broth it's turning out brownish and I want it more vibrant but don't want to use green food colouring. How do yous do it down there?

Should I chop up some fresh chili peps to make it more green? Someone told me puree some zuchini but that doesn't sound too authentic.

I'm thickening it with masa harina maybe I should make the slurry with some blended herbs? Don't want it tasting like oregano or cilantro though.

WHAT SHOULD I DO?

 

[Chief Walking Stick]

@Burque i miss u

 

[DC]

*Chile.

I learned the hard way if you spell it wrong, @Burque will ignore you. Since he corrected me, I've made it 10 times and would like to bathe in it.

But for now, let's let the OP clean up his act so the Chile Master can respond first.

 

[HeHateMe]

*Chile.

I learned the hard way if you spell it wrong, @Burque will ignore you. Since he corrected me, I've made it 10 times and would like to bathe in it.

But for now, let's let the OP clean up his act so the Chile Master can respond first.

Chile is a country in South America. Thanks

 

[DC]

Chile is a country in South America. Thanks

Who told ya that? Funk and Wagnalls?