I adapted this recipe from my Dad’s Green Chili, a recipe he recreated after visiting the Mascarenes family-- while fishing the San Juan river in northen New Mexico.
1 Yellow onion chopped
1 Yellow or green bell pepper chopped
1 Jalapeno , seeded and finely chopped
2 Garlic cloves finely sliced or chopped
1 Large can of chopped roasted green chilis 27oz.
2 Cups frozen corn
¼ Cup butter
¼ Cup olive oil
½ Cup of flour
3 Tablespoons of cumin
1 Tablespoon of Oregano
32 oz. chicken broth
2-3 lbs. of left-over grilled pork tenderloin chopped into small pieces.
- Heat the oil and butter in a dutch oven or stock pot. Add the chopped onions, jalapeno, garlic and bell pepper. Cook over medium heat stirring often for 10 minutes. Season with salt & pepper.
- Drain the green chilis and reserve the liquid. Add to vegetables in pot and continue cooking.
- Sprinkle the flour , cumin, & oregano over mixture and cook for 10 more minutes.
- Add reserved green chili liquid and chicken broth—stir to combine.
- Bring to boil and the mixture should thicken. Then reduce to simmer.
- Add in the frozen corn and pork.
- Simmer on low for 30-45 minutes. If the mixture is not thick enough- add a slurry of 2tsp. corn starch + 2 tsp. cold water mixed together. Stir into chili and continue simmering.
- Toast flour tortillas over burners on stove and lay on a plate or in a bowl.
- Scoop out serving of chili and garnish with chopped tomatoes, avocado, cilantro and small dollop of sour cream!
More recipes from Kathy:
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