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Pork Chili Verde

An oldie, but goodie. Was looking for something hearty, satisfying and healthy to serve at a large dinner and came across an old recipe my mother sent my way. If you’re intimidated by the fresh jalapeno for fear of spice, cut to just 1 (original recipe called for 3 to 4, was too much for me). The chili was a crowd favorite. Enjoy.

Ingredients:

3 lbs Boneless Pork Loin* (cubed)  *I prefer pork shoulder – the extra fat leads to a richer/soupier chili.

1 Cup Cilantro (chopped and lightly packed)

1 onion (chopped)

3 cloves garlic (minced)

2 Tbs black pepper

2 Large fresh jalapeno (diced)

1 4oz can diced jalapenos

1 4oz can diced green chilis

1 tea sea salt

Instructions:

Put all ingredients together in heavy pot/dutch oven. Bring to a boil, cover, lower heat to low and simmer for 2.5 hours. If using pork loin, may need to add water or chicken broth if looking dry.

Serve with tortillas, avocado, limes, extra jalapeno, sour cream, hot sauce – whatever you’d like! I also served with Cilantro-Lime Rice and a sweeter salad to take the heat off the chili.

Whole Roasted Chicken

It may seem odd to post a recipe for a whole roasted chicken in the dog days of summer. However, my youngest wanted the chicken at the store and I wanted Green Chili Enchiladas (I use the left-over chicken the next day for my enchiladas, which will be posted tomorrow). So, it worked out.

Ingredients:

  1. Whole Free Range Roasting Chicken
  2. Olive Oil
  3. 3 T Garlic Salt
  4. 1.5 T Dried Rosemary
  5. 1.5 T Dried Thyme
  6. 1.5 T Dried Sage
  7. 1/3 cup dry vermouth

Directions:

Preheat oven to 350 degrees. Remove packet on inside of chicken, either set aside for making stock or throw away. Rinse chicken and pat dry. Using your hands, coat outside of chicken with Olive Oil. Then rub chicken all over with the garlic salt, rosemary, thyme and sage. I also rub the inside of the chicken cavity with the spices.

Place chicken spine up on a roasting pan and put in oven. Cook for 45 minutes, flip chicken over and drizzle dry vermouth over chicken breast. Put back in oven and cook another 45 minutes. Chicken is done when the liquid at the leg joint runs clear when cut with a knife. Let rest 10 minutes and then carve.

Enjoy.

Black Bean Chili

Great weeknight meal. It is healthy, quick and filling. Enjoy.

Ingredients:

I bag (16 oz) dried black beans, rinsed

2 Cups crushed tomatoes

1 Large Onion, chopped

1/2 bell pepper (any color), chopped

2 cloves garlic, minced

1/4 Cup Olive Oil

1 Tablespoon Cumin

1 Tablespoon Oregano

3/4 Tablespoon Paprika

1/4 teaspoon Cayenne Pepper

1 teaspoon sea salt

*Optional chopped fresh jalapeno

Directions:

Boil beans in large pot with plenty of water for 1.5 hours (check on them to ensure there is enough water during the boiling process as it evaporates). Drain beans, reserving 1/2 cup liquid. Saute onion, pepper, garlic and jalapeno in olive oil until just soft. Add everything else except beans and cook on low for 20 minutes. Add beans, stir and serve!  I serve with either cornbread or pan-fried Polenta.