The Water Cycle
COLORADO GREEN CHILI
Ingredients: New Mexico hatch green chile peppers, pork shoulder roast, onions, garlic, chicken broth, a little bit of love
Colorado Green Chili is much different than your standard American chili, where you use New Mexico Hatch Green Chiles as the base instead of tomatoes and beans. Really if you ever go out to Colorado or New Mexico you can find this in any restaurant at any time of year. A lot of people use it as a topping for burritos or eggs, or even as a dip with corn chips; I prefer it by itself or maybe with just a flour tortilla to soak up the leftovers at the bottom of the bowl.
When cooking Colorado Green Chile, like really any other chili, once all the ingredients are cooked and put in a pot you need to cover the pot on low temperature for hours to let all the flavors combine. This creates a mini Earth like atmosphere by creating a closed system where the water in the chile comes to a boiling point and condenses on the much cooler lid, creating momentary clouds that will rain the moisture back down once it collects enough.
Now, because a covered pot is not surrounded by the empty vacuum of space like our planet is, the water in the chili will eventually escape but that would take days to accomplish, I usually just cook my chili for about 4 hours to let it really combine all the distinct flavors of peppers, onions, garlic, pork, and a little bit of love. For me love comes in the form of hot sauce.