Podcast: Play in new window | Download
Listener Feedback: 864-492-1499
Leave Reviews & Subscribe in i-Tunes
Our Sponsors:
My Patriot Supply-Find all of your prepping, survival and emergency supply needs at My Patriot Supply .com Emergency preparedness, Self Reliance, Food Independence.
Tattler Reusable Canning Lids. Learn About Tattler Lids Here!
PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
118-How To Make Pork Green Chili-Link To Audio
On today’s show I discuss pork green chili. One of my favorite comfort food recipes this simple green, chili is made with widely available ingredients and has a lovely taste and texture. In my batch last night I used ground local pork from a Hutterite Colony located nearby my western Montana homestead.
Recipe:
Ingredients:
2 tbs lard
1 medium onion, minced
4 garlic cloves, minced
1-1/2 lb ground local pork
1 28 oz can roasted and diced green chilis
bunch of washed fresh cilantro
1 cup petite diced tomato
1 qrt chicken broth
1 15 oz can low sodium white beans
1 tsp Harvest Eating Northern Italian Seasoning (Optional)
1 tsp Harvest Eating Grilled Chicken Seasoning (Optional)
1 tsp cumin
salt pepper to taste
2 corn torts, toasted in cast iron skillet then chopped up
Method:
In large crock pot or dutch oven heat over medium high heat. add lard then onions and garlic, season w salt ans pepper….saute for 5 minutes.
Add pork and brown it will making sure to break it up..
Add diced chilies, tomatoes, beans, cilantro, stock, corn tortillas and season it again.
Bring to boil, then simmer for 25 minutes or so, I suggest blending part of the chili to improve the texture.
Serve with corn chips, shredded sharp cheddar or even Jack cheese….plus sour cream..a spritz of fresh lime juice is nice here too.
*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Leave a Reply
You must be logged in to post a comment.