My dad didn’t do much cooking when I grew up, and was more into manning the grill. But his one claim to cooking fame was his Green Chili, which won him a first place prize in a local chili kickoff #ProudDaughter. With the weather finally cooling down (it’s literally been over 85 for the last week in Southern California IN OCTOBER), I have been craving this comforting chili that is low calorie and the perfect accompaniment for these crisp fall nights spent binge-watching the second season of Stranger Things.
- Paper bag
- 4 fresh Green Chiles (or 4 cans of diced green chiles)
- 1 lb. of trimmed pork shoulder cut into 1/4-inch cubes
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup of diced yellow onion
- 3 cloves of minced garlic
- 1 (16 oz.) can of diced tomatoes
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons salt (or more to taste)
- 2 cups of water
- Preheat your broiler to high. Line some foil on a sheet pan and place your Chile peppers on the pan. Broil until all sides of the peppers are blackened for about 10 minutes. Once blackened, place all peppers in a brown paper bag and let steam for 10 minutes. This will make the peppers super easy to peel. Once cool, peel all peppers, remove stems and seeds, and dice.
- Put the flour in a large plastic bag or bowl. Add the pork and shake, shake, shake until all the pork is covered in flour.
- Melt the butter in a large pan over medium, and brown the pork in batches. Once browned, set aside on a plate.
- If needed, add additional butter or oil and sauté onions and garlic until translucent. Add remaining ingredients, including the pork, and simmer covered for an hour. Season to taste with salt and pepper. Serve with tortilla chips for an added crunch.
Now back to Stranger Things!