sam’s no 3 denver green chili recipe

Sam’s No. 3 Denver Green Chili Recipe: A Taste of Colorado

Sam’s No. 3, a beloved Denver diner, is renowned for its exceptional green chili. This article explores the famous recipe, offering insights into its ingredients and preparation, and providing a taste of this Colorado staple for those who can’t make it to the diner itself. Denver green chili is not only a delicious dish, but a core component of the local food culture, enjoyed in many variations throughout the state.

What Makes Sam’s No. 3 Green Chili Special?

While the exact recipe is a closely guarded secret, the core elements contributing to Sam’s No. 3’s green chili’s distinct flavor are known. Fresh roasted green chiles are the base. While some recipes use milder Anaheim peppers, the truly authentic Denver green chili utilizes a blend of hotter varieties, often including Pueblo chiles. This provides a significant kick that locals expect. A rich pork base also contributes greatly to the flavor. Using pork shoulder (also known as pork butt) adds depth and a savory richness, creating a balanced and addictive flavor.

Key Ingredients and Their Role

The critical ingredients for a Sam’s No. 3-style green chili include:

• Green Chiles: The star of the show. Use a blend of Pueblo, Anaheim, or Hatch chiles, roasted until the skins are blackened and easily removed.
• Pork Shoulder (Pork Butt): Provides a rich, savory base.
• Onion and Garlic: Essential aromatics that build flavor.
• Tomatillos: Add a bright, tangy counterpoint to the richness of the pork.
• Chicken Broth: Forms the liquid base of the chili.
• Spices: Cumin, oregano, and chili powder are commonly used to enhance the flavor profile. These spices add warmth and complexity.
• Flour (Optional): Some recipes use a small amount of flour to thicken the chili to the desired consistency.

Preparing Sam’s No. 3 Style Green Chili: A General Approach

While exact replication is difficult without the diner’s precise recipe, you can achieve a similar result. Start by roasting the chiles until blackened, peeling and removing the seeds. Next, brown the pork shoulder and cook it with onions, garlic, and spices. Add the tomatillos, roasted chiles, and chicken broth, simmering until the pork is tender and falls apart. Thicken with flour or leave as is, based on your preference.

For more insight into the varieties of chili peppers used in such recipes, you can explore the Wikipedia article on chili peppers.

Serving Suggestions

Denver green chili is versatile. It’s often served smothered over burritos, breakfast skillets, or hamburgers. It can also be enjoyed as a soup, garnished with cheese, sour cream, and cilantro. The key is to experiment and find your favorite way to enjoy this Colorado classic.

Frequently Asked Questions

What makes Denver green chili different?

Denver green chili typically features roasted green chiles, pork, and a thinner consistency compared to other chili varieties.

What kind of chiles should I use?

Pueblo, Anaheim, and Hatch chiles are all popular choices. A blend of different heat levels can create a complex flavor.

Can I make this recipe vegetarian?

While authentic Denver green chili uses pork, you can substitute it with vegetable broth and add additional vegetables like potatoes or squash.

How long does it take to make?

The simmering process can take several hours to achieve the desired tenderness in the pork. Plan for at least 3-4 hours.

Can I freeze green chili?

Yes, green chili freezes well. Store it in airtight containers for up to 3 months.

Summary

Sam’s No. 3’s green chili is a Denver institution for good reason. While replicating the exact recipe at home might be challenging, understanding the key ingredients and techniques will allow you to create a delicious version of this Colorado favorite. Experiment with different chile varieties and adjust the spice level to suit your taste, bringing a taste of Denver to your own kitchen.