Receta Pork and Tomatillo Chili
· October 16, 2015
It’s sweet, it’s spicy and and I’m proud to say that it was made with almost all local ingredients! The ground pork is pasture raised pork from a local farm, the peppers, tomatillos and tomatoes are the last harvest from my garden and the onions and garlic from a local farmer’s market. The only ingredients that were purchased from a supermarket were the chipolte peppers, black beans and the spices.
If you are not familiar with tomatillos, they look like a small green tomato with a husk around it. They have a distinctive flavor that it a little bit sweet and a little bit tart. When you peel the husk off, the skin of the tomatillo will be slightly sticky, which will disappear once the husked tomatillo is rinsed off.
This recipe was inspired by a recipe in Eating Well Magazine. You can find their recipe here. My changed up version is below. The Eating Well recipe has a soup-like consistency, and I enjoy eating chili with a fork so I left the broth and a few other ingredients out. If you are not as lucky as me, and have to purchase your ingredients from a supermarket, this recipe will not disappoint. If you are not a fan of pork, substitute with ground turkey or chicken.
I love making chilis and stews, they are so easy to put together. For this recipe, I browned the meat with the garlic and onions. . .
Once meat is no longer pink, add the vegetables. . .
Simmer until vegetables become soft, and add the beans ad tomaatoes and spices. . .
Simmer for a while, and enjoy!
Pork and Tomatillo Chili
Ingredients
- 1 pound lean ground pork
- 1 chopped large onion
- 4 cloves chopped garlic
- 3 cups chopped tomatilos
- 1 cup chopped poblano peppers
- 2 tablespoons minced chipolte chiles in adobo sauce
- 1 jalapeno pepper chopped (optional)
- 1 tablespoon oregano
- 1 1/2 cups chopped tomatoes
- 2 cups black beans
Instructions
Add the ground pork onion and garlic to a dutch oven or soup pot and cook over medium until garlic and onions begin to turn soft; about 5 minutes.
Add the peppers and cook for another 5 minutes - by now the meat will no longer be pink
Add the tomatillos and cook until they begin to turn soften
Stir in the oregano, chipoltes and cumin and tomatoes
Reduce heat to low and simmer for 10 minutes
Add the beans and simmer for at least 10 minutes more
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http://simpleandsavory.com/pork-and-tomatillo-chili/
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