Saturday, September 3, 2016

Green Chili

   Green Chili             

 2 lbs pork, cut into bites 
 20 green peppers, hot or mild 
 3 cups chopped ripe tomatoes 
 2 medium onions, chopped 
 4 cloves garlic, minced 
 1/4 cup chopped fresh chives 
 2 tablespoons sunflower seed oil 
 1 teaspoon cumin seeds, crushed 
 salt to taste 
                                                water as needed                                              

1. Roast the green chile peppers in a pan on a stovetop 
burner until blackened, turning as needed. Put the peppers 
into a bag for a few minutes. Then peel, seed, and trim 
the peppers. Cut them into slices about 1 inch wide.

 2. Heat the oil in a stovetop Dutch oven. Add the pork and 
cook until lightly browned, stirring a time or two with a wooden spoon.

 3. Add the rest of the ingredients, using just enough water
 to cover. Bring to a light boil, reduce the heat to very low, cover, 
and simmer for an hour or longer, until the meat is very tender. 
Add more water if needed.

1 comment:

  1. Hi Sara, This Chili looks interesting but! I like a brown Chili better.