I love Ak's green chili recipe but since I don't live in Colorado anymore, it's hard to get all the ingredients. Does that mean I should stop making this delicious dish?
Necessity is, as they say, the Mother of Invention. Apparently the Father of this invention is the international grocery store!
I also added beans because chili should have beans. And also because there are a lot of us to feed and it needed to stretch. And, ya know, fiber, health, blah blah. I chose navy beans, in honor of UJ. Go Navy!
Green Chili A La Liz
|My fancy to-go box. What can I say? I was too busy shoveling it in my|
face to take a picture in the nice bowl.
3T vegetable oil (have more oil in case you need to adjust the thickening)
2-3 lbs boneless pork butt cut into 1/2 “ cubes
1/2 c flour (have more flour in case you need to adjust the thickening)
Salt and pepper to taste
1 white onion, chopped
6-8 cloves of garlic, minced
2 (7 oz) cans chopped green chilis
2 (7 oz) cans green Mexican salsa
1 (14 oz) can tomatillos, drained and crushed
2 cans navy beans, drained and rinsed
2 cups chicken broth
Coat pork in flour, salt and pepper. Fry in oil until brown and crusty beautiful. Throw in onions and garlic, fry until fragrant. Deglaze pan with the chicken broth. Add in the rest of the ingredients. Simmer 20-30 minutes or until pork is nice and tender. Adjust thickening if necessary with more flour brown in oil.
Serve with rice and your choice of garnishes. I like avocado, sour cream and cilantro.