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INGREDIENTS
1 tub Bueno frozen mild chopped green chiles (13 oz)
1 tub Bueno frozen HOT chopped green chiles (13 oz)
1 can diced tomatoes (14 oz)
1 pork loin roast (2 to 3 lbs)
chopped garlic (about 1 Tbsp from jar, or 3 to 4 cloves)
1 dash ground cumin
salt to taste
| 1. Cut up pork roast into 1-inch cubes and set any fat and bones aside. |  |
| 2. Get out plenty of hot and mild chiles and some tomatoes and lots of garlic. |  |
| 3. Brown fat and bones in a large dutch oven or chili pot to the cracklin stage. Do not burn. |  |
| 4. Remove rendered pieces of fat and bones from pot, leaving browned bits in the pot. |  |
| 5. Add cubed pork and a couple of teaspoons of chopped garlic. Cover and simmer, stirring often until juices cook down and meat browns a little. |  |
| 6. Add chiles, tomatoes, cumin and more garlic and salt. |  |
| 7. Simmer for at least one hour, preferably longer. |  |
| 8. Thicken with flour and water to your liking. |  |
| 9. Serve up the chili and enjoy! |  |
Cook's notes:
1. Recommend 3 to 4 cloves of chopped garlic but you
can't have too much garlic so go ahead and use 30 cloves
or more if you want! It will mellow during the long
cooking process.
2. Use a dash of cumin but you can use 2 teaspoons if
you like the flavor.
3. Think of this recipe as you would making gravy
where the meat and fat is browned to add that rich
flavor.
4. The reason that you render the pork to the cracklin
stage, leaving the browned bits in the pot, is to
extract the pork flavor.
5. After you master the art, experiment with ground
turkey or ground pork, or beef. You can add cubed
potatoes to make Green Chili Stew. Have fun with it.
Yield: a whole mess of chili
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