Denver Omelet with Colorado Green Chili – Colorado

Jayne: My friend Sarah said that her husband used to snowboard in Colorado and would eat the most amazing breakfast burritos.  Was it all the exercise that made them so tasty?  

I’m more of an omelette person, so I thought that a perfect Colorado food choice would be a Denver omelette with the famous Colorado Green Chili.  

I started with the Frugal Hausfrau’s Denver Green Chili recipe, which was awesome.  Then I asked my husband to make the omelettes, which turned out perfect.  He is really good at making omelettes. 😀

This recipe is probably best done in two parts – the chili and then the omelettes. The chili recipe makes a lot of sauce. 

Denver Green Chile

Meat and Stock:

• 2 lbs pork shoulder
• 2 qts water (I did half water and half chicken stock)
• 1 onion, roughly chopped
• 2-4 cloves garlic, crushed
• 2 teas salt
• 1/2 teas pepper
• 3 Tbs chile pequin or red pepper flakes (I used 1 Tbs flakes)

Green Chili (Chile Verde):

• 4 Tbs bacon drippings (May be combined with the fat from the stock to total 4 Tbs)
• 1 onion, small dice
• 3/4 cup flour
• 7-8 cans green chile (7 oz. each) drained but not rinsed (or 3 cup fresh, roasted, cleaned & diced – I used 1 cup diced poblanos and green/red chile’s, fire roasted)
• 1 teas garlic powder
• 1/2 teas chile rojo (chili powder will work in a pinch)
• Pinch to 1/4 teas cayenne
• 1/2 to 1 teas black pepper
• 1 teas or to taste, of chicken bouillon base
• 1/2 teas salt, or more to taste

1. Place pork in a large stockpot, cover with liquid, add onion, garlic, the two teaspoons salt, 1/2 teaspoon pepper, chile flakes. Simmer gently until pork is tender but still holding together, about two and a half to 3 hours, depending on the size of the meat used. Strain stock, reserve, and set aside meat until cool enough to handle. Remove meat from bones and cut or shred into bite-sized pieces. May be refrigerated at this point, if desired, which makes it very easy to remove the fat from the stock.
2. When ready to proceed, heat bacon drippings in a large stockpot. Add onion and saute until translucent. Add flour, stirring until flour cooks for a moment or two and is coated with oil. Turn burner down a bit and add about 2 cups of the stock, whisking vigorously, until a paste is formed. Continue to add stock in additions, whisking, until all the stock is incorporated into the mixture. Turn heat back up and bring to a simmer.
3. Add in chiles and as much of the reserved pork as you’d like. Some may be saved for another use. Add seasonings to taste. Add boullion. Simmer gently for about 30 – 40 minutes, stirring often until the green chile is tender. Add a little water if too thick. The finished chili should have a slightly thick, gravy-like consistency.

Denver Omelette (also known as Western Omelette):

• 3 large eggs
• Splash of water
• 2 Tbs butter, divided
• Chopped ham
• Chopped onion
• Chopped green bell pepper
• Salt & pepper
• Grated cheddar cheese

1. Gently stir the eggs in a small bowl with a splash of water.
2. Heat a cast iron omelette pan and melt 1 Tbs butter. Sauce the ham, onion and bell pepper until the ham is lightly browned on edges and the onion and pepper are softened. Sprinkle lightly with salt and pepper. Remove from pan and set aside.
3. Add the remaining butter and melt over medium heat. When foam subsides add the egg mixture and swirl in pan. Gently, lift the edges of the egg mexture and let the runny egg flow under the lifted egg. Shake gently and continue to lift the edges. When the bottom is cooked (top will have a pool of runny egg) add the veggies, ham and cheese to the top of the omelette. Let it cook for another minute or so, then flip one side over on top of the other. Slide it onto the plate and sprinkle with a little more cheese.
4. Spread the omelette generously with the chili sauce and serve. It’s awesome!