Pork Chili

Adapted from ``New Mexico Green Chili Stew'', from Wild About Chili, Dotty Griffith, Barron's, 1985.

We first tried this to use up some boneless pork rib meat, and were amazed at how good it tasted, considering how simple it is. It doesn't come out green, though.

Ingredients

1 pound boneless pork (butt or rib meat, or other), beef chuck tender or rump roast
1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
1 10.5-oz can tomatoes and green chillies (or Rotel)
1 4-oz can seeded and chopped green chillies
3 or 4 jalapenos, seeded (or not if you want it hot), and chopped
1/4 teaspoon ground cumin
Water
Salt and pepper to taste

Directions

Trim fat from the pork and cut into 1/4-in cubes. Brown in vegetable oil in a medium pot. Add onion and cook for 5 minutes. Add garlic, tomatoes and chillies, chillies, jalapenos, cumin and water -- Add just enough water to raise liquid to level of meat. Season to taste with salt and pepper. Bring to a boil, then cover and simmer for an hour, until meat is tender. Remove the lid, and simmer until the stew is thick and rich looking -- 15 to 20 minutes or more. Stir Frequently.

They say that this serves 4, but I'd say that two and a half mildly hungry people is more realistic.

Comments

We've found that the best combo is to make a double batch, and use one can Rotel, and one can Old El Paso Tomatoes and Green Chillies.

Jim Plank

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