Recipes

Extra Hot Hatch Green Chili

There is nothing I love more in fall than a bowl of burning hot green chili. The most important ingredient is the green chili's, skip the frozen stuff and go to a road-side stand and have them fire roasted while you wait. It's worth the additional expense. For my chili I typically use ½ Big Jim peppers and ½ Hatch or Dynamite Extra Hot peppers. This recipe is incredibly flexible and resilient, change it to suite your tastes!

Ingredients

• 4 pounds diced fire roasted chilis, cleaned
• 2 pounds tomatillos
• 2 pounds pork, cubed
• 2 white onions
• ⅓ bulb of garlic pealed and minced
• 1 - 3 cups chicken stock
• 1 can diced tomatoes
• 3 Tbsp green chili powder
• 2 Tbsp red chili powder
• 1 tsp oregano
• 1 Tbsp cumin
• 4 Tbsp vegetable oil
• Salt and pepper to taste

Preparation

1. Boil tomatillos for 10 minutes then liquefy in blender, set aside
2. Fry pork in vegetable oil on high heat until just brown
3. Reduce heat and add onion, garlic, salt, and pepper. Saute until fragrant
4. Add liquefied tomatillos, tomatoes, and spices
5. Add desired amount of chicken stock or beer
6. Bring the mixture to a boil then transfer to slow cooker
7. Cook for at least 3 hours

Chili may be thickened by boiling ofF excess liquid or by using a premixed solution of cornstarch and water.

Enjoy!