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