Millwright's Green Chile
The seasonings are a guestimate, adjust to your taste. I probably use more than what I listed.
3lb pork, cubed into 1" chunks...or thereabouts.
2 LARGE yellow onions or 3 medium, Coarse chopped. You don't want red or sweet onions, they should make you cry.
4+ cans (the little cans with about 4 peppers in them) of WHOLE green chiles, sliced once or twice longways...seeds and all. The liquid goes in the pot. I might add some chopped ones too...just because.
1 whole gob of garlic or 2tbsp of cheater garlic.
2 Tbsp of Slap Ya Mamma or other good seasoning mix.
1Tbsp oregano
1Tbsp basil
1Tsp cumin
1Tsp chili powder.
3-6 shakes of tabasco (I prefer the green)
5 shakes of worschester sauce
2-3 bell peppers, coarse chopped
2 bunches of green onions, chopped
1lb tomatillos, coarse chopped. (quartered is fine)
1 jalapeno (depending on heat) minced
5 medium yellow potatoes, 3/4" cubed
1 messican beer...for the pot. Several to drink while cooking.
1 lime...for the beer you are drinking, maybe half squeezed into the pot.
A dab of tomato sauce, maybe a Tbspn or two. I use about half a V-8 instead.
Cilantro, some like it, some don't. If you put too much-too early, it will get bitter.
Brown the pork. This is the hardest part. Most commercial pig has a lot of water added. You have to kinda cook that off before it will brown. Wild pork will brown easy in a bit of oil.
A cast iron pot works best for me.
Once the water is gone and it's starting to brown, I'll add some oil and stir it around. I sprinkle the Slap Ya Mamma on at this point. A good square,metal spatula is needed to scrape the bottom of the pot. When the pork & oil starts to stick to the bottom (and burn), add a splash of beer, this will blow the fond off the bottom of the pot (deglaze). Do this a couple or three or four times til the pork is browned and coated in that brown goodness from the bottom of the pot. That's where the rich, dark color comes from.
Dump the onions in (with the pork) and keep stirring til they clarify. Sometimes it may take a little oil to keep them from scorching. You can't walk away at this point.
When the onions are starting to carmelize, dump the garlic in. The garlic will burn very easy, stir it almost non-stop.
Once the garlic is browned, reduce the heat to an idle and pour the beer in. This will stop the controlled scorching and deglaze the pot. scrape all the goodies off the bottom.
Add enough water to just cover everything and simmer.
Dump everything else in and keep just covered in liquid.
You might add the seasonings slowly and taste as you go.
I let it idle on the stove for a coupla hours to get all the veggies cooked down.
This is a very simple deal, everything is coarse chopped and dumped in.
I generally do a bowl of it with pepper jack cheese melted in.
ETA: This chili will knock 2 days off a cold. Every single person I've made it for when they were sick craves it when they catch another cold. I think it's all the all the allicins in the onions & garlic.
The seasonings are a guestimate, adjust to your taste. I probably use more than what I listed.
3lb pork, cubed into 1" chunks...or thereabouts.
2 LARGE yellow onions or 3 medium, Coarse chopped. You don't want red or sweet onions, they should make you cry.
4+ cans (the little cans with about 4 peppers in them) of WHOLE green chiles, sliced once or twice longways...seeds and all. The liquid goes in the pot. I might add some chopped ones too...just because.
1 whole gob of garlic or 2tbsp of cheater garlic.
2 Tbsp of Slap Ya Mamma or other good seasoning mix.
1Tbsp oregano
1Tbsp basil
1Tsp cumin
1Tsp chili powder.
3-6 shakes of tabasco (I prefer the green)
5 shakes of worschester sauce
2-3 bell peppers, coarse chopped
2 bunches of green onions, chopped
1lb tomatillos, coarse chopped. (quartered is fine)
1 jalapeno (depending on heat) minced
5 medium yellow potatoes, 3/4" cubed
1 messican beer...for the pot. Several to drink while cooking.
1 lime...for the beer you are drinking, maybe half squeezed into the pot.
A dab of tomato sauce, maybe a Tbspn or two. I use about half a V-8 instead.
Cilantro, some like it, some don't. If you put too much-too early, it will get bitter.
Brown the pork. This is the hardest part. Most commercial pig has a lot of water added. You have to kinda cook that off before it will brown. Wild pork will brown easy in a bit of oil.
A cast iron pot works best for me.
Once the water is gone and it's starting to brown, I'll add some oil and stir it around. I sprinkle the Slap Ya Mamma on at this point. A good square,metal spatula is needed to scrape the bottom of the pot. When the pork & oil starts to stick to the bottom (and burn), add a splash of beer, this will blow the fond off the bottom of the pot (deglaze). Do this a couple or three or four times til the pork is browned and coated in that brown goodness from the bottom of the pot. That's where the rich, dark color comes from.
Dump the onions in (with the pork) and keep stirring til they clarify. Sometimes it may take a little oil to keep them from scorching. You can't walk away at this point.
When the onions are starting to carmelize, dump the garlic in. The garlic will burn very easy, stir it almost non-stop.
Once the garlic is browned, reduce the heat to an idle and pour the beer in. This will stop the controlled scorching and deglaze the pot. scrape all the goodies off the bottom.
Add enough water to just cover everything and simmer.
Dump everything else in and keep just covered in liquid.
You might add the seasonings slowly and taste as you go.
I let it idle on the stove for a coupla hours to get all the veggies cooked down.
This is a very simple deal, everything is coarse chopped and dumped in.
I generally do a bowl of it with pepper jack cheese melted in.
ETA: This chili will knock 2 days off a cold. Every single person I've made it for when they were sick craves it when they catch another cold. I think it's all the all the allicins in the onions & garlic.
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