peppers, mostly sweet
2009’s bounty

I made a really good chili, last Sunday and I have to admit that I’m glad my husband is away all week because that means more chili for me!

The peppers above were from our garden, in 2009. Next summer, I plan to do that well in our dirt, then make this chili with our own produce. It’s been awhile.

The recipe:

Stevens Street Green Chili

Ingredients

1 1/3 lbs green bell peppers
1 lb Anaheim chiles
3 red hot chiles
1 tablespoon olive oil, divided
1 (2 1/4-pound) boneless pork shoulder, cut into 3/4-inch pieces
2 cups chopped yellow onion
6 garlic cloves, chopped
1/4 cup chopped fresh cilantro stems
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
4 cups unsalted chicken broth
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
4 large tomatillos, finely chopped
3 tablespoons masa harina
1/2 cup light sour cream
1/4 cup fresh cilantro leaves
Hot sauce-I recommend one made from Hatch peppers

Preparation

Hands-on: 50 Minutes
Total: 2 Hours, 30 Minutes

1. Preheat broiler.

2. Halve, then place first 3 ingredients on a foil-lined jelly-roll pan, cut sides down; broil 20 minutes or until charred on all sides, rotating (some peppers may be closer to the broiler heat element) after 10 minutes. Enclose peppers in paper grocery bag or wrap in foil; let stand 10 minutes. Peel peppers; discard peels, stems, and seeds. Chop peppers; set aside.

3. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-third of pork to pan; sauté 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.

4. Reduce heat to medium. Add onion and garlic to pan; cook 5 minutes, stirring occasionally. Add cilantro stems, chili powder, oregano, and cumin; cook 2 minutes, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Stir in peppers, sugar, salt, tomatillos and the browned pork. Reduce heat to low, and simmer 1 1/2 hours. Stir in masa harina; cook 20 minutes or until chili thickens and pork is very tender. Serve with sour cream,  cilantro and hot sauce.

Adapted from a recipe in the AUGUST 2015 issue of Cooking Light magazine.

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