Señor Grice’s Green Chili
1 lb – ground pork
2 lbs. – pork loin
6-8 – roasted “Hatch” chilies (AKA Anaheim chilies). The meatier the better. Canned chilies can be used here and they are always meaty and pre-cleaned. Ultimately, you want 1 ½ to 2 cups of diced chilies.
1-3 Medium white onions
2 tspns ground cumin
2 tspn Maya Natural Sea Salt
½ Cup – Fresh chopped Cilantro
4-5 garlic cloves – chopped
1 can – Chicken Stock (or for extra, richness use a can of chicken gravy)
Enough water to cover it all
Pan-fry the ground pork. Break it up into fairly small chunks while it’s cooking and brown it up to a darkish brown.
Spoon the ground pork out of the frying pan being careful to leave the hot grease in the pan. Put the pork into the eventual cooking pot. In my case, I use a counter-top slow cooker.
Chop up the onions into fairly small chunks. Put half into the frying pan from which you just removed the ground pork. Set the other half aside and cover so as to protect it from drying.
Stir-fry the onions until they start to turn brown and caramelize. Spoon those onions into the big pot.
Slice the pork loin into thumb-sized chunks. (You can also buy pork pre-cut for stews and chili.)
Lightly brown the chunks in the frying pay. Add to the big pot.
Cut up the chilies to more or less the size of postage stamps. Add to pot.
Add the chicken stock, water, garlic, cumin, Maya Natural Sea Salt to the pot and turn on the heat. The water should just cover the all of the ingredients once you have stirred everything in. Bring it all to a boil then reduce the heat to a slow boil. Cover and allow to cook for 2-3 hours but you can go much longer. Stir occasionally and add water to keep the liquid level above the ingredients. Get ready for the good smells that will start to waft through your house.
About 30 minutes to an hour before you are ready to serve, add the cilantro and the chopped onions you set aside earlier. Stir in well.
Serve with tortillas (I prefer flour) and sides of sliced avocados (doused with fresh lime juice and a sprinkle of Mayan Sea Salt.)
1 lb – ground pork
2 lbs. – pork loin
6-8 – roasted “Hatch” chilies (AKA Anaheim chilies). The meatier the better. Canned chilies can be used here and they are always meaty and pre-cleaned. Ultimately, you want 1 ½ to 2 cups of diced chilies.
1-3 Medium white onions
2 tspns ground cumin
2 tspn Maya Natural Sea Salt
½ Cup – Fresh chopped Cilantro
4-5 garlic cloves – chopped
1 can – Chicken Stock (or for extra, richness use a can of chicken gravy)
Enough water to cover it all
Pan-fry the ground pork. Break it up into fairly small chunks while it’s cooking and brown it up to a darkish brown.
Spoon the ground pork out of the frying pan being careful to leave the hot grease in the pan. Put the pork into the eventual cooking pot. In my case, I use a counter-top slow cooker.
Chop up the onions into fairly small chunks. Put half into the frying pan from which you just removed the ground pork. Set the other half aside and cover so as to protect it from drying.
Stir-fry the onions until they start to turn brown and caramelize. Spoon those onions into the big pot.
Slice the pork loin into thumb-sized chunks. (You can also buy pork pre-cut for stews and chili.)
Lightly brown the chunks in the frying pay. Add to the big pot.
Cut up the chilies to more or less the size of postage stamps. Add to pot.
Add the chicken stock, water, garlic, cumin, Maya Natural Sea Salt to the pot and turn on the heat. The water should just cover the all of the ingredients once you have stirred everything in. Bring it all to a boil then reduce the heat to a slow boil. Cover and allow to cook for 2-3 hours but you can go much longer. Stir occasionally and add water to keep the liquid level above the ingredients. Get ready for the good smells that will start to waft through your house.
About 30 minutes to an hour before you are ready to serve, add the cilantro and the chopped onions you set aside earlier. Stir in well.
Serve with tortillas (I prefer flour) and sides of sliced avocados (doused with fresh lime juice and a sprinkle of Mayan Sea Salt.)