Recipe Archives->Chili->New Mex Green 01

Chili

Chop an onion and as many cloves of garlic as you like (6 is good
for me).  Saute in a smidgen of olive oil.  Cut about a pound of
fresh pork and about a pound of chicken or turkey breast into a
coarse dice.  Add and fry until no longer pink.

Take about 3 pounds or so of long green Hatch chiles, or Anaheims
if you can't find Hatch chiles.  Roast, peel and seed.  Chop, and
add to the meat.

Flavor with about a tablespoon of cumin (or three, if you're like
me and adore cumin) and about a tablespoon of chile powder (freshly
ground, if you have dried chiles laying around).  Add a couple
fresh tomatoes, peeled and choped and about two cups water.  Simmer
for a couple hours.

If it needs thickening, try thickening with mashed pototes, or a
little bit of flour or cornstarch mixed with water, or a litle bit
of masa (I like the mashed potatoes).  If this isn't hot enough,
or if you've gotten mild chiles, you can spice it up with a jalapeno
or two or a serrano or two.  Don't use canned chiles, only fresh.
Done.

Printable version: new-mex-green01.txt.