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A Cooking Adventure
with Thom |
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This crockpots all day, or could be simmered for
probably about 2 hours. Traditionally, this is served in
bowls, with hot flour tortillas, salsa, and cilantro. You
can also have sour cream, grated cheese, olives, and pickled
carrots and jalapenos around. Of course, you wrap all this
up in the tortillas, making killer burritos.
I throw one twist into this, a technique that comes from
carnitas. After cooking, I separate the meat from the broth,
crisp the meat under the broiler, and reduce the sauce in
the pan. This adds a great texture to the meat, and keeps
the burritos from being too soggy. This is not what the
original requester would want to do. |
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Ingredients
1 onion, coarsely
chopped
1 bell pepper, green; coarsely chopped
4 cloves minced garlic
1 tablespoon olive oil
4 ounces green chilies, canned diced
1 jalapeno, diced
7 tomatillos
2 pounds pork, lean; trimmed & cubed
2 teaspoons oregano
2 teaspoons sage
1 teaspoon cumin
1 teaspoon red pepper flakes
½ cup beer |
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Cooking Method
First...
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Sauté one onion and one green pepper,
coarsely chopped, with three or four cloves of garlic, minced, in
olive oil.
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Throw into the crockpot.
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Also throw in a small can of diced
green chilies.
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Depending on your propensity for spicy
food, you may add from one to three jalapenos, sliced.
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Then, throw some tomatillos in the
pot. How many? Well, if they are fresh then seven or
eight. Peel off the husk and coarsely chop.
Then...
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Take about 2 pounds of lean pork (trim
off all the excess fat you can), cubed, and brown in the pan that
you sautéed the onion, etc. in.
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Into the pot.
Now, the seasoning mixture. ..
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Grind up in a mortar the oregano,
dried red chile peppers, sage, and cumin seed. Perhaps also
some black pepper.
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Into the pot.
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Salt and pepper to taste.
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Add the beer to the pot.
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