Another dinner born of necessity coupled with a major craving for Chile Verde resulted in last night's bowl of spicy comfort food. I mean really - who says chili has to be red or made from beef and it certainly doesn't have to have beans in it.
This creation includes a lot of the same ingredients common in a bowl of Chile Verde but kicked up with some ground pork, green enchilada sauce and a can of fire roasted tomatoes with green chile. Loaded with spicy heat, I served it on a bed of cubed cooked red potatoes, but sweet potatoes would be fabulous too, or if you must - black or pinto beans.
This is definitely one of my better inventions, no doubt, but be forewarned. If you're talking about fire in the hold, this would qualify. You can eliminate some of the chiles and/or add some honey to temper the heat a tad if you want to and I'll be honest, I had to haul out the sour cream never mind a nice cold glass of wine to cool my palate off. Any old excuse will do, right?
Pork Green Chile Chili
2 tablespoons olive oil
1 large onion, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 Anaheim chile, chopped
1 large jalapeno, chopped (optional)
3 cloves garlic, minced
1 pound ground pork
1 tablespoon Mexican oregano
1-1/2 teaspoons cumin
1 teaspoon coriander
1 bay leaf
coarse ground pepper & salt
2 tablespoons flour
1/2 cup chicken stock
1 14 ounce can green chile enchilada sauce (I used Hatch brand)
1 14 ounce can fire roasted tomatoes with green chiles
Garnishes – cooked potatoes, cubed cheese, sour cream
Heat oil in a large pot over medium high heat. Add onion, peppers, chiles and garlic. Cook stirring occasionally until vegetables are soft (about 5 minutes). Add pork and continue to cook stirring constantly to crumble until pork is no longer pink (another 2 or 3 minutes). Stir in oregano, cumin, coriander and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes. Sprinkle in flour, mixing well and cook for another 2 minutes. Add chicken stock, green chile enchilada sauce and tomatoes. Bring to a boil then lower heat and simmer uncovered for 25 minutes, stirring often. Taste for seasoning and add salt and pepper as required. Garnish as desired and serve with tortillas on the side. Makes 4 to 6 servings. Download Pork Green Chile Chili