Most of my dinner recipes are quick to prepare, because I make them after a day of fishing and I don’t want to eat late. This is a recipe that i cook on a non-fishing day, because it takes awhile to prepare. The advantage is, it is an easy microwave heat-up and will last for several meals. I like a medium heat and will add hot sauce or Sriracha if I want more. To dial back the heat, cut back on the jalapeños or leave them out altogether.
Ingredients:
1 4-5lb Pork Roast, the cheapest you can find
2 1ib bags dried of white beans
4-6 Fresh Jalapeno peppers
6-8 Fresh green Anaheim Peppers
6-8 Pasilla peppers
1 large onion
5 Cloves of chopped garlic
2tbsp Sea Salt
2tsp Ground Cumin
2-4tbsp Corn Starch
Preparation and cooking:
Cook the beans per the instructions on the bag, drain in a colander and set aside
Boil the pork roast in 2 quarts of water for at least 2 hours, or until very tender. This can be done in a crock pot.
While the above are cooking chop the onion and place in large skillet with the chopped garlic. Add some olive oil and sauté. Cut the ends off the peppers and slice them in half. Remove the seeds, then slice the peppers into chunks, fairly coarse is OK. Saute the peppers with the onion and garlic for another 15 min or until tender.
Next, a very important step. Set aside roughly 1/2 of the pepper mixture and let it cool. Place the slightly cooled pepper mixture into a blender and puree.
Remove the pork from the liquid and slice and cut the pork into small chunks, then return it to the liquid. Season with the salt and cumin to taste. Add the onion & pepper mixture, the puree and the beans. Heat to boiling for another 15-20 min
The last step is optional: thicken the green chili a little or a lot with corn starch. Mix a tablespoon of cornstarch in a coffee cup with cold water and add to the chili. Repeat until you have the right thickness.
