GREEN
CHILI by CHEF DAN:
Serves
6
INGREDIENTS:
3-pounds
boneless pork shoulder, trimmed & cut into 1-inch pieces
10-Anaheim
chilies, steamed, halved lengthwise, & seeded
3-jalapeno
chilis
1-(14
Oz) can diced tomatoes
1-taespoonolive
oil
2-onion,
chopped fine
8
garlic cloves, smashed
1-tablespoon
EACH ground cumin, & instant coffee
1/4-EACH
cup all-purpose flour & coco powder
4-cups
chicken broth
pinch
cayenne pepper
lime
wedges
DIRECTIONS
(HEAT BROILER AND THEN OVEN TO 325 F)
1.
Combine
pork, 1/2-cup water & 1/2-teaspoon salt, in stock pot over medium-heat.
2.
Cover
& cook for 20 minutes, stirring occasionally.
3.
Uncover
& increase heat to medium-high.
4.
Cook 20 minutes, stirring frequently, until
pork is browned.
5.
Transfer
pork to a bowl & set aside.
6.
On
a prepared baking sheet sprayed with Pam.
7.
Arrange
Anaheim’s, skin side up, & jalapenos in a single layer.
8.
Place
sheet on upper rack & broil until blackened, about 20 minutes.
10
Rotate
sheet halfway through, flip jalapenos over.
11
Place
Anaheim’s in a plastic bag & let sit for 20 minutes.
12
Set
jalapenos aside.
13
Remove
skins from Anaheim’s, chop into 1/2-inches pieces.
14
Place
half in a bowl & half in blender& blend until smooth.
15
Transfer
to the bowl with the chopped Anaheim’s.
16
Pulse
tomatoes about 4 pulses.
17
Add
oil to the stock pot & when sizzling add onions & cook 4-5 minutes.
18
Stir
in garlic, cumin, instant coffee, & coco powder, cook 30 seconds.
19
Add
flour & cook 1 minute, stir in broth, Anaheim’s, tomatoes & pork.
20
Place
in the preheated oven bake for 1-1/4 hours
21
Remove
stem & seeds form jalapenos, & then chop.
22
Stir
into chili with salt, cayenne & serve with lime wedges.
ENJOY DAN: ALWAYS LIVE YOUR LIFE TO THE FULLEST!!
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