Tuesday, April 29, 2008

Green Chili

This is one of those recipes that is very like the old style cookbooks -- a list of ingredients, a set of techniques, and every time it comes out different!

My husband makes this, and for quite a long time my daughter has wanted us to "write it down!", so last night, as he was putting it together, I took notes.

We like our green chili on the mild side, but if you like it hotter, add a hotter pepper to the mix.

As I said, its different every time -- largely because the peppers vary, so just in time for Cinco de Mayo, here ya go:

1 to 1 1/2 lbs pork steak -- you want something with some fat in it and bones are okay too
1 pasilla pepper
1 yellow hot pepper
1 green bell or anaheim pepper
1 medium onion
1 clove garlic
1 14.5 oz can diced tomatoes (or dice fresh ones if you've got lots)
1 10 oz can tomatoes with peppers (we've used Hatch brand recently)

Trim the fat and bones from the pork and put them in a large heavy pan (we use a big saute pan) to render out the fat -- use a medium high heat and watch that they don't burn

Cut the pork meat into bite sized cubes

When the fat and bones have rendered (you know, they are that dark brown, crunchy consistancy -- yummy but still bad for you, but we eat them anyway!), remove from the pan.

Drain off most of the grease and put meat chunks into the pan to brown

Clean peppers and cut into pieces -- chunks, not tiny bits, dice onion and garlic

When the meat is browned, remove from pan and add peppers and onion, saute until the onion is translucent, then add the garlic

Return pork to the pan and stir in the tomatoes

Simmer over medium low heat for 45 minutes to a hour

This stuff is great in a bowl with a tortilla on the side or over burritos as a "smother" sauce, and the left overs are even better than the stuff is the first night!

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