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Post by falvegas » Tue Jun 25, 2019 4:40 pm

Chili Verde (Green Chili)
This is the easiest Chili I make, takes but a few Hours. Its based on an original New Mexico Chili made with diced Pork and Roasted Green Chilies. It can also be used as a filling for Burritos or Enchiladas. Natives believe Chili must not be diluted with beans so this is strictly crafted with Meat and Green Chilies. Chili Roja (Bowl of Red) Takes me about 2 days as the Beef Dry Marinates for 1 day). I can provide that recipe if anyone is interested.

3 TBS bacon Fat or Oil
1 Cup Coarsely Chopped Onion
1-Jalapeno, cored, seeded, diced fine (can use Serrano Pepper)
2 Garlic Cloves, minced
2 Lb Pork, lean, cut into 1/2 Inch to 3/16 Inch Cubes
2 Tsp. Coriander, fresh ground (plus some for lightly dusting)
½ Tsp Cumin, ground, preferably fresh ground, (plus some for lightly dusting)
2 TBS Flour or Masa Flour
1/4-Chipotle Pepper (dry), seeded then ground (Not the Chipotle in Adobo Sauce).
10 New Mexico Green Chilies or Anaheim Chilies, roasted, peeled, cored, seeded, and diced [Easier to use 24 to 28 Oz. can whole Green Chilies plus their liquor]
8-Oz.Tomatillo Salsa Verde (store bought is OK or Make your own with fresh Tomatillos)
3-1/2 Cups Chicken Stock
1 Tsp Lime Juice
3 TBS Cilantro, fresh, fine chopped (Plus Cut off Stems from whole Cilantro bunch and reserve)
S & P to taste
Cilantro leaves, shredded Jack Cheese, chopped green Scallions, diced Jalapeno, and warm Flour Tortillas or Corn Chips. Add a bottle of Jalapeno Hot Sauce to the table for those who want to kick the heat up a bit.
In advance; 1) In a bowl, very lightly dust the diced Pork with Coriander and Cumin, mix well with hands and cover (let sit about 1 to 2 Hours) 2) Heat the Chicken Stock with all the Cilantro (Stems), and the Lime Juice in a sauce pan, and simmer about 15 minutes or until ready to use (keep warm).
* Meanwhile, in a large heavy pot or skillet, heat the Bacon Fat/Oil on Medium-Low
* Add the Onions, Jalapeno, and Garlic, and sauté until soft (~4 to 5 minutes). Strain Vegetables through a sieve, reserve, and pour liquid back into the skillet or pot, and heat on medium.
* Add Pork Cubes to Skillet and cook, stirring for about 3 to 4 minutes until meat loses pink color [add a little Canola or Vegetable Oil as required]
* Add the Flour to the Meat and stir till well combined (~2 minutes on medium heat). If using a skillet, transfer the meat into a heavy Dutch-Oven or heavy pot, and heat on medium/low.
* Add the Vegetables to the Meat, and stir well to combine
* Add the 1/2-tsp Cumin, 2-tsp Coriander, and Ground Chipotle to the mixture and stir very well to combine.
* Add the Diced Green Chilies and 8-Oz. Tomatillo Salsa to the mix, dust the surface lightly with S & P, and stir very well to combine [the mixture will be fairly thick, intentionally for the next step]
* Cover and heat this mix on low for about 30 minutes (Stir frequently to prevent sticking, adding water as required to prevent any sticking)
* Slowly strain the Chicken Stock through a Sieve (to remove Cilantro Stems) into the Pot contents, and stir well to combine.
* Add the 3-Tbs chopped Cilantro, S & P to taste, and stir well. Simmer Chili for 1-Hour uncovered. Check Seasoning every 5 to 10 minutes to adjust taste.

Serve Hot with Jack Cheese stirred into the Chili, and topped with a sprinkling of Cilantro, and other preferred garnishes.

PS, Serve or Refrigerate, but Chili is always better the Day After.

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