Around here, Sundays during football season mean one thing regarding dinner: chili. Mark suggested a few weeks into this season that we do a chili series- a new recipe for every Sunday of the season. Maybe next year! Anywho, this is a family favorite recipe that I’ve sort of cobbled together and made my own over the years… I’ve asked my aunt and mom for theirs a few times and have lost them, so I just kind of winged it and luckily have had excellent results. Most out here in Indiana have never heard of a green chili, and let me tell you- you ain’t livin’ til you’ve tried it. Smothering burritos (our preferred method) or enchiladas, or just served up by itself in a bowl, this is one recipe you’ll want in your repertoire. And have I mentioned it’s super easy?
1 tbsp olive oil
1-1.5 lbs pork loin/shoulder/whatever cut you want to use, diced
1.5 cups flour
1 medium onion, diced
4 cloves (2 tsp) minced garlic
4 large canned diced green chilies
1 can green enchilada sauce
1.5 cups tomatillo salsa
1 can diced tomatoes with jalapeños (or plain if you prefer less spice)
3 cups chicken broth
1/2 tsp oregano
Pinch of cloves (just trust me!)
Place flour in a small bowl and season with salt and pepper. Begin heating oil in the bottom of a large stockpot/Dutch oven. Dice up your pork into small cubes…
Then coat your pork in the flour mixture.
Add coated pork to the stockpot and cook until browned. Add onion and cook until translucent.
And let that beautiful mess simmer for at least 30 minutes. I usually cook mine for a few hours- a) to really let those spices mingle and get good and hot, and b) we like our chili thicker and more reduced.