imo, the perfect level of hotness is achieved when a slight sweat starts on your neck and eye lids before you can swallow the first bite. But it can definitely be too hot for me, don't like the scotch bonnet effect, there is nothing left of my taste buds for days after chili with much of that stuff. My 12 quart pot of Chili Verde gets one and only one dried scotch bonnet and sometimes i leave it out completely if the roasted green chili's are hot enough on their own, like this year.
This year's Chile Verde took:
3 lbs cubed pork, browned then reserved,
6 med yellow onions chopped coarse, & 6 lg garlic cloves chopped fine slow sauteed in the pan's fond until translucent but do not brown them
after onion has completely cooked add,
3 lg cans Whole Hatch mild green chili, chopped coarse
2 lbs local fresh roasted and frozen hatch chilis, chop it small while its still frozen,
2 Tblspns fresh ground coriander (cilantro seed)
ground cumin to taste (careful this is hot too)
ground red chili to taste, doesn't usually take much
cover with water and simmer all day
3 small cans organic chopped tomato during the simmer,
6 hours of cooking,
thicken with wheat flour mixed with cold water,
reduce heat viola, mexican dinners for months.
substitue canned jalepenos if you don't have fresh roasted hot hatch chili
