Friday, November 6, 2009

Green Chili

Extended Life for: Cilantro

My favorite part about this particular pot of green chili, is that I was able to use local pork. Mike and I recently watched Food Inc. - we obviously have some opinions about food and it's relationship with the American people, the film however reinforced our desire to support local shops and especially local food producers. Laramie is home to the Butcher's Block, a freindly neighborhood butcher, I purchased my pork there and ultimately, I just really enjoy the interactions that always take place within the small shop on Laramie's westside - it's well worth a visit if you live in the area.


2 1bs. Pork Loin or Pork Chops

Cooking oil

1 head of Garlic, minced

1 medium Onion, diced

3 medium cans Green Chiles

4 medium Tomatillos, diced

2-3 Jalapeno Peppers, diced most seeds removed - leave some for spice

1 15 oz. can diced Tomatoes

6 cups Green tea

3 tsp. Chicken granules

Salt, Pepper, Chili Powder, Cumin and Cilantro to taste


Heat oil in large stock pot, sear pork so that it is brown on outside but not fully cooked on the inside. Remove pork from pan and let cool before cubing. In same pot, saute garlic and onion until tender. Add enough flour to absorb the oil. Add chicken stock gradually to flour/onion mix to create a thick soup base. Heat to simmer. Add jalapenos, tomatillos, chiles, tomatoes and cubed pork. Bring to a simmer. Add spices a dash or so at a time until chili reaches desired flavor - bring chili to simmer between each addition of spices to determine if the flavor is correct. Let chili cook for at least an hour or longer for better flavor, at this time, you may place chili in the slow cooker and enjoy the days activities until the chili is ready!

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