I haven’t blogged for a couple of weeks. I’ve been busy with the holidays and I had my 87 year old father visiting for a couple of wonderful weeks around Thanksgiving. My husband was bragging my blog up to my dad and my dad asked if I got paid for writing my recipes on the computer. I told him no, but one day my blog may make me famous. To which my dad replied, what good is being famous if you don’t make any money. Yup! Ever the practical Finn.
So the possibility of fame is the lead in to this particular blog entry. I entered a Chili Cookoff that was held today. I decided to make my Santa Fe Green Chili with pork. I call it my Santa Fe Chili because I purchased the green chili powder that I use in this recipe on one of our visits to Santa Fe. This is one of my favorite chili recipes! And a lot of the chili tasters also liked it. I’m proud to say I placed second in the competition. Hope you’ll like it too.
Chili, like many other soups, tastes best the second day. If possible I would recommend preparing it the day before you plan to eat it. In this particular recipe there is a notable positive difference with the flavors and heat the second day.
2 pounds good lean ground pork
1 large onion diced
3-4 cloves of garlic minced
3-4 poblano peppers roasted, peeled and rough chopped
1-2 seeded and diced jalapeño pepper(s)
1 can mild green chilies diced
6 cups chicken broth
1 quart diced tomatoes
3 T dried oregano
1 T dried green chili powder
1 T cumin
salt to taste
2 cans cannellini beans drained and rinsed
2 15-oz cans yellow or white hominy drained and rinsed
1/4 cup (or more to taste) of fresh cilantro chopped
On top of your gas range or in your oven roast the peppers. Once the peppers have a good char put them in a bowl and cover with Saran Wrap until they are cool enough to peel and dice.
In a large heavy kettle cook the pork, onions and garlic until the pork is no longer pink.
I like to to strain out any grease after cooking and then return the meat and onions to the kettle.
Add the diced poblano peppers, jalapeños, and mild green chilies.
Add the oregano, cumin, green chili powder, and salt to taste. Stir in the chicken broth and diced tomatoes. Drain and rinse the beans and hominy and add to the kettle.
Bring the chili to a simmer and cook for about 30 minutes.
Allow the chili to cool down and refrigerate overnight.
On the second day slowly heat the chili over medium heat. Chop the cilantro and stir into the chili.
Serve with fresh grated pepper jack cheese, thinly sliced green onions, and a little sour cream. Chili goes great with a nice slice of buttermilk cornbread. Cornbread recipe was previously blogged.
Thanks to all the folks at the chili Cookoff today who voted for my Santa Fe Green Chili! You gave me a brief moment of fame, a cookbook and a great apron!