You'll need Anaheim & poblano peppers, sweet onion, garlic, tomatillos or
1 jar Salsa Verde and pork. Cilantro is your taste and a corn flower along with chili makin' spices. 5 Qt saute pan, olive oil and a pint
of Quervo Gold tequila.
Get the Anaheim peppers, about 10 and poblanos, 2 maybe 3,.. and roast
them on my grill until you see scorching begin, remove and put in a covered bowl to sweat. Prepare the other ingredients, chop sweet onion, garlic and dice the pork (about 2lbs)
. I usually look for the leaner cuts that are on sale that will dice well for you. To make a thicker chili I'll coat the diced pork in a spicey (you figure it out)
corn flower mixture, then put in a 5 qt saute pan of heated olive oil and brown. Now here's the most important
part of this for me. I'll dump in a pint of Quervo Gold tequila and cover while sauteing. (yeah, and a shot for the cook)
While this is going on peel & seed the peppers then dice, by the time you've done this add the peppers, garlic & onion to the saute pan. If you need liquid I add a beer, (& one for the cook)
I find tomatillos are optional, I'll use them if I can find them but I've found a quick down & dirty method is to buy a jar of Salsa verde and add that since tomatillos are used in the recipe. I will also add one can of stewed tomatoes just for a little red color. For spices I use the usual suspects in making chili although a tad less chili powder.
This chili will be pretty thick because of the flour coating which is good because you can stretch by adding liquid to it if necessary, a little more beer (& the rest for the cook)
or whatever you like. Great as a smother for rellenos, burritos and I've even had a chef friend of mine make a "green chili pizza" for the Super Bowl adding shredded jack cheese, diced tomatoes & black olives as topping. If anyone makes money off this,.. send me some!!