January 8, 2009
Hello dear, ever patient readers. I am afraid that I have been terribly neglectful of this blog. While I am not one to make New Year's resolutions, I have decided to be more deliberate about posting recipes in the coming year.
To kick things off, I would like to share one of my favorites... Green Chili. My mouth is watering just thinking about it.
Being from Colorado, I love Mexican food. Sadly, good south of the border fare is in short supply here in the south. As a result, I have resorted to making it at home.
This recipe is so versatile, it will quickly become a staple around your house too. The Green Chili is delicious on it's own served like a soup or poured over burritos and other Mexican dishes. You can also use it to make a mean Huevos Rancheros.
1 large pork butt or pork shoulder roast
salt & pepper
1-2 Tbs. bacon grease
1 small onion, chopped
2 cloves garlic, minced
2-3 small cans diced green chilies
1/4-1/3 c. flour
2 quarts chicken stock
hot sauce, to taste
salt & pepper
Season all sides of the pork butt with salt, pepper and garlic powder. Place in a roasting pan fat side up.
Roast the pork at 350 degrees F. for 2-4 hours, depending on the weight. The pork will be nicely browned and the juices should be clear.
Allow the pork to rest for 15-20 minutes, reserving the pan drippings.
Heat a large pot over medium heat and add the bacon grease.
I know what you're thinking... "bacon grease?! Is this woman crazy?" Trust me, it adds a depth of flavor to the Green Chili that is well worth any additional calories.
Add the onions and garlic.
Allow them to cook until tender, approximately 5 minutes.
Pour some of the reserved pan drippings into the pot. It will add incredible flavor to the Chili.
Add the canned green chilies and stir to combine.
Sprinkle the flour over the onion mixture. Cook, stirring, for 3-5 minutes.
Add the chicken stock and continue to stir, making sure to scrape all the tasty bits off the bottom of the pot.
Reduce the heat and allow the Chili to simmer until slightly thickened.
Meanwhile, place the pork butt on a large cutting board.
Remove all the crispy fat from the top.
Go on ahead and pop some of that crispy goodness into your mouth. I hear it tastes just like bacon... not that I would ever eat that stuff.
Cut the pork into smaller, more manageable chunks. Using two forks, shred the pork.
Place some of the shredded pork into the now thickened Green Chili. Allow the pork to simmer in the pot for a few minutes.
Season with salt & pepper to taste. Add hot sauce to increase the heat to your liking.
To serve, place a little additional shredded pork in the bottom of a bowl. Pour the Green Chili over the top and garnish with a dollop of sour cream. Warm corn tortillas are the perfect accompaniment.