Upgrade your account to a Community Supporter account and remove most of the site ads.

Reply to thread

Message: <blockquote data-quote="CleverNickName" data-source="post: 5094465" data-attributes="member: 50987">I have a recipe for green chili that everyone in my house really likes.  It's just your basic, no-nonsense green chili: no tomatoes, no cans, no beans, no wierdness.TRAV'S GREEN CHILIIngredients:2 lbs. boneless pork chops, cut into 1/2" cubes2 Tbsp. masa flour2 Tbsp. corn oil1 Tbsp. salt1 tsp. black pepper1 Tbsp. minced garlic2 tsp. cumin powder1 tsp. Mexican oregano1 Tbsp. sugar1 large onion, diced1/2 C. cooking sherry1 lb. roasted green chilis, thawedBroth (about 4 cups, more or less)Put the onion and garlic into a large bowl.  Add the flour, sugar, salt, and spices, and toss to coat.  Set aside.Heat the oil in a large, heavy stock pot.  Add the pork, and cook over medium-high heat until golden brown.  Deglaze the pan with the cooking sherry.  Stir in the onion-flour mixture and the green chilis, and add enough broth to cover everything.  Turn the heat up to "high," and bring to a boil.The chili will thicken quickly, so add more broth (a half-cup at a time) until it is as thick as you like it.  Taste the chili, and adjust the salt/spice levels.  Turn down the heat to low, cover the pot, and let it simmer, stirring occasionally, until everything is tender...about an hour.Serve over rice, with a giant pile of fresh corn tortillias.NOTES:Chilis: Use fresh ones if you can find them.  You can use canned ones, but your chili will taste like it came out of a can.I get a one-pound block of frozen green chilis from the supermarket.  The best ones, IMO, come from Hatch, New Mexico.  Be warned: if the package says "HOT," it means business.  Best to start with "MILD," because as Umbran said, you can always add heat later.Broth: use whatever kind of broth you have handy...chicken, vegetable, and beef are all good.  Mix and match, if you like.  One time, I used the liquid from a batch of pinto beans that I had cooked the night before.  It was freaking *amazing.*</blockquote>

Verification