I've been eating this pork chili since I was a little kid. It's sooooooo simple.
Ingredients:
1 can of chicken broth
1 can of Rotel tomatoes & green chilis (Mild or Hot... I'm sure you pepper fools will prefer the latter)
20 or more big and bright green Anaheim peppers (I had some Anaheims in my garden that turned red so I put them in as well)
A big cut of pork. I used two big tenderloin.
First, I fire up the grill and char the skins. In the winter I'll do this in a flat pan on the stove, but it's much easier on the grill.
Make sure you get them black allllll over... otherwise the skins won't come off easily. These are just starting to char...
Once you get the peppers good and black, pull them off the grill and immediately put them into a ziplock freezerbag. Then throw it in the fridge for an hour or so.
Once the peppers have cooled, and this will take a surprisingly long time, pull them from the fridge and run each pepper under water using your thumb to remove the skins, seeds and stems. Set the "flesh" aside. When you're done, your sink will look like this...
What you have left is the flesh of the peppers. Chop them into strips and then into little chunks.
Likewise, cut your pork into small chunks. I try to keep the chunks at about 1/2 inch squares. The smaller the better in my opinion.
Then put the peppers into the crockpot (or pot on your stove) along with 1 can of Rotel tomatoes & green chilies and about 3/4 can of chicken broth + your pork. Season with a little bit of salt. Cook on low for about 6-8 hours. Just before you serve it, mix 1/4 cup of water with a couple of spoons of cornstarch or flour and add it to the pot to thicken the liquid.
Simple as that. It's not particularly spicy, but it is very rich and hearty. You can spice it up with crushed red pepper flakes, but it's really unnecessary in my opinion.
Ingredients:
1 can of chicken broth
1 can of Rotel tomatoes & green chilis (Mild or Hot... I'm sure you pepper fools will prefer the latter)
20 or more big and bright green Anaheim peppers (I had some Anaheims in my garden that turned red so I put them in as well)
A big cut of pork. I used two big tenderloin.
First, I fire up the grill and char the skins. In the winter I'll do this in a flat pan on the stove, but it's much easier on the grill.
Make sure you get them black allllll over... otherwise the skins won't come off easily. These are just starting to char...
Once you get the peppers good and black, pull them off the grill and immediately put them into a ziplock freezerbag. Then throw it in the fridge for an hour or so.
Once the peppers have cooled, and this will take a surprisingly long time, pull them from the fridge and run each pepper under water using your thumb to remove the skins, seeds and stems. Set the "flesh" aside. When you're done, your sink will look like this...
What you have left is the flesh of the peppers. Chop them into strips and then into little chunks.
Likewise, cut your pork into small chunks. I try to keep the chunks at about 1/2 inch squares. The smaller the better in my opinion.
Then put the peppers into the crockpot (or pot on your stove) along with 1 can of Rotel tomatoes & green chilies and about 3/4 can of chicken broth + your pork. Season with a little bit of salt. Cook on low for about 6-8 hours. Just before you serve it, mix 1/4 cup of water with a couple of spoons of cornstarch or flour and add it to the pot to thicken the liquid.
Simple as that. It's not particularly spicy, but it is very rich and hearty. You can spice it up with crushed red pepper flakes, but it's really unnecessary in my opinion.
