Wednesday, September 1, 2010

Green Chili Time

This time of year the chili roasters are working overtime at the farmers markets. The intense fragrance of hot, spicy roasted poblanos et al hits you the second you exit your vehicle and follows your wending way through booths piled high with produce, freshly baked bread, gourmet pasta, local wines, mushrooms and salsas.

It’s hard to resist.

Last year I grew poblanos (also known as ancho chilis) and roasted them on the grill. If you don’t have access to a farmers market or peppers aren’t the thing in your area, you can find them at many grocery stores and do the same. I posted over at Mystery Lovers Kitchen about the method, along with the recipe for the Chili Relleno Casserole that Sophie Mae’s father, Calvin, makes in Something Borrowed, Something Bleu.

After my last visit to the farmers market I have bags and bags of half-hot, smoky roasted peppers waiting their turn to be chili rellenos, spice up a quiche or souffle, contribute to bean dip, or, maybe best of all, go into Green Chili with Pork.

This is my aunt’s recipe, and I make a double batch every fall and freeze it in individual containers. Sometimes that will get us through the winter, but most of the time I make another batch in January. I’m posting the recipe here with her permission.

Green Chili with Pork

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  • 1 1/2 lbs. pork loin, cubed (thin sliced boneless pork loin chops work well)
  • 3-4 cloves garlic, chopped
  • 6 Tablespoons olive oil
  • 1/4 cup flour
  • 6-8 cups beef or chicken broth
  • 2 Tablespoons lemon juice
  • 1 teaspoon garlic salt
  • 2-4 Tablespoons ground cumin
  • 1 Tablespoon oregano
  • 2 Tablespoons parsley flakes (or 4 freshly chopped)
  • 8-12 whole, fresh roasted green chilis, peeled, seeded, and chopped – OR – 1 large can whole green chilis, chopped
  • 1 (15 oz.) can chopped tomatoes with juices – OR – 4-6 fresh tomatoes, chopped

Brown cubed pork in olive oil over medium heat. Add garlic and cook until garlic is tender. Add flour and stir into pork until browned. Stir in broth, garlic salt, cumin, oregano, parsley and lemon juice. If mixture is too thick add more broth or water.

Continue to cook over medium-low heat. Gradually stir in chilis and tomatoes. Simmer over low heat 1 to 1 1/2 hours, stirring occasionally.

Notes from my aunt:

You may add a jalapeno or two if chili is not quite hot enough. Make sure they are seeded and minced. Also you may add more chilis or tomatoes adjusted to your own taste.

Roasted chilis are always the best. Look for Anaheims, poblanos or anchos…rinse roasted chilis under running water and skins will slide right off. You will want to removed the seeds as much as possible, or it will be toooooooo hot!

A little goes a long way since it’s spicy … you may freeze in small containers for future use. It’s delicious with beans and tortillas, smothered over burritos or served with eggs and potatoes.

Or in a bowl with a nice chunk of cornbread…

1 comment:

  1. I was just thinking yesterday that I want to make some pork green chili using the fantastic local roasted chilis. I will try this recipe. Tell your aunt thanks!

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