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| lloyd.park |
 Posted: Tue May 06, 2008 1:11 pm |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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Blue Ribbon Green Chili Verde
2 tbsp. olive oil
1 medium onion, diced small
5 cloves garlic, minced
1 � lb. pork loin, diced into � inch cubes
1 � lb. boneless chicken thighs, diced into � inch cubes
1 quart low sodium chicken stock
3 tbsp. cumin
1 tsp. chipotle chili powder
2 lb. tomatillos, diced into � inch cubes
3 large green peppers � roasted, peeled, and cut into thin slices*
4 large poblano peppers � roasted, peeled, and cut into thin slices*
1 jalapeno pepper (optional) � roasted, peeled, and diced small**
1, 15 oz. can cannelloni beans, drained
salt and pepper
Cilantro
Lime slices
Avocado
Sour cream
Heat olive oil in a large pot over medium heat. Add onion and cook for 1 minute.
Add garlic and a large pinch of salt. Cook the onion and garlic on medium heat for 5-10 minutes until onion is soft and translucent. You�re sweating the onion and garlic, not saut�ing so you shouldn�t have any brown bits.
Turn heat to medium-high and add the pork and chicken thighs to the garlic and onion mixture. Lightly brown the pork and chicken.
Add chicken stock, cumin, chipotle chili powder, and a large pinch of salt. Bring to a boil and then lower to a simmer. Add the tomatillos and peppers. Taste and add salt if needed. Simmer for as little as 20 minutes and as long as an hour.
In the last 5-10 minutes of cooking, add cannelloni beans. Season to taste with salt and pepper.
Garnish with fresh cilantro, lime slices, avocado, and sour cream.
* To roast the peppers, coat each whole pepper with olive oil. Place on a cookie sheet in a rocket hot oven (450-500). Roast until skin is brown and bubbly. You�ll want to keep checking on them. Some might roast quicker than others. Once the peppers are brown and bubbly, put them in a plastic zip lock bag or in a large, covered container. This will allow steam to loosen the skin and make it easier to pull off once the peppers are cool enough to handle. Discard the seeds, membranes, and skin and slice into thin strips.
** For the cook-off, I added two roasted jalepenos. It�s a good thing that people in my office like spicy foods because the chili was *hot*. It was a bit too spicy for my taste. I�d add just one jalapeno or an extra poblano pepper if you want a medium-hot chili; add two jalapenos if you gotta have hot.
YUM!!!!! ENJOY!!!!! |
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| lush702 |
| Posted: Tue May 06, 2008 1:19 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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nice recipe -
making a bastarized version for my kids tomorrow night (small changes to fit what I've got on hand...)
looks good - congrats! |
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| lloyd.park |
| Posted: Tue May 06, 2008 1:22 pm |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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lush702 wrote:
making a bastarized version for my kids tomorrow night (small changes to fit what I've got on hand...)
thats awesome!!! homestyle w/ingred on hand... a winner all the way!!!
lucky kids... coolio dad!!!
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| motorpsycho67 |
| Posted: Tue May 06, 2008 3:02 pm |
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Joined: 19 Sep 2007
Posts: 18129
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| slob-air |
| Posted: Tue May 06, 2008 4:27 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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Wow.. you're really on a pork mission, Lloyd. Careful son, you're too young to be needing a coronary bypass.
Just waiting for you to sign off as pork.park  |
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| rightfootforward |
| Posted: Wed May 07, 2008 1:04 pm |
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ORDER OF THE SKULL
Joined: 03 May 2006
Posts: 7643
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| looks tasty, I might have to give it a go. |
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| lush702 |
| Posted: Fri May 09, 2008 9:50 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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made it tues PM - oh so very tasty...been eating on it all week, even took some to my ex. kids liked it too.
thx l.p!
made TGM's turkey chilli last Sun PM too - if you've not tried it, do a search on here & blast off a batch --- I add chipoltle to it & a little water/chix stock, then let it reduce down...made it for a chili cookoff about 6 weeks ago. the chocolate is the trick - |
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