Today’s recipe is perfect for a cold winter night. It comes from educator Oscar Rodriguez, a friend of my eldest daughter in Dallas. It makes quite a bit, so make it, then freeze for another cold night!
Brown’s Great Green Chili
• 3 pounds boneless pork (can use pork stew meat already cut into chunks or boneless pork country style ribs)
• 1/2 cup fresh chopped cilantro
• 4 chicken boullion cubes
• 1 bottle or can of beer
• 3 7-ounce cans mild green chilies, chopped
• 12 small tomatillos, quartered (they will dissolve)
• 1 tablespoon Mexican oregano
• 1 cup scallions (use green or regular onions if that’s what you have)
• 4 cloves crushed garlic
• 4 fresh mild chilies, jalapeno or serrano, finely sliced (optional, depending on how spicy you want it)
• 2 tablespoons cumin
• salt and pepper to taste
In a large pot, brown the pork. Because you are using lean pork, add oil — however much you need to lightly coat the meat. Brown till done by allowing liquid to cook out.
In a skillet, saute scallions, garlic and mild chilies till about three-quarters done.
Add cumin to skillet mixture, stirring till well mixed. Add to meat in pot. Add all other ingredients to pot.
Stir, bringing to a boil, then simmer at least an hour over low heat until desired consistency is reached.
After an hour of cooking, depending on how thick or soupy you like (stew or chili), you may add chicken broth for desired consistency.
Oscar says, “Enjoy!”
MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail email@example.com .