Green Chile Chili

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

Comments

[Nanan]

Sounds delish - minus the fruit of death - of course hehehehehe! I love green chile with pork!

[June]

Lea - if I were to make it without tomatoes (fruit of death), I'd probably just add a little more liquid - maybe beer!

[Mags]

I'm liking the excuse for a glass of wine...lol

HOWEVER, I say chili isn't chili without some type of bean. Are we going to have to step out back and fight this out? (Girl fights are always a HUGE draw, just ask the Big Guy)

[June]

Mags - beans in chili maybe but never in chile (moot, I know)...As for the Big Guy and girl fights, I think he's caused a few during his lifetime. Ha.

[pam]

Oh. My. Gosh. I am bookmarking this for as soon as the temperature drops out of the nineties!!

[Sarah G]

As long as it tastes good, I don't think we can quibble about a few beans!

[June]

Pam, isn't spicy food supposed to make you feel cool.

Sarah - you peacemakin' Canadian! LMAO

[Betty Prewitt]

I made this last night for dinner and it was a hit! Don suggested that a can of beans could be thrown in to which my son and I looked at him and said not everything has to have beans. There was only left overs for one and Don won out this time. Can't wait to make it again.

[June]

Betty - darn those beans anyway, but it would be a fine addition. Guess it's all personal taste anyway ...maybe serve 'em on the side next time. Course I happen to think it would be great on a baked potato too.

[Betty Prewitt]

Great idea to put it on a baked potato. I often times have large baked potatoes with chili, cheese, brocoli and onions.

[June]

Now, you've got me craving one of those!