Created By: Chef Keith Snow
Active Time: 25 minutes
Total Time: just over one hour
Beverage Recommendation: Cold Beer, preferable Mexican Beer
This ground pork chili stew recipe is one I learned while working in the chilly mountains of Colorado. Pork green chili are popular out west and recipes like this are a perfect winter dish to warm up with. This one has a southwest flair that I love.
1 lb. ground pork
1 large onion, diced
3 cloves minced garlic
1 stalk celery, diced
1 green bell pepper, diced
5 small cans diced green chilies (cans are about 4-5 ounces)
1 15 oz can white beans ( any canned white beans or chick peas)
1 quart chicken stock or veggie stock ( more or less depending if you want it “soupy” or stew like)
1 bay leaf
1 tsp dried oregano
1 bunch of cilantro
1 chipotle pepper in adobo (optional)
kosher salt & black pepper to taste
1. In a large heavy bottomed pot, lightly sauté’ onions, garlic, celery, green pepper with salt and pepper.
2. Add ground pork, cook stirring often for 10 minutes.
3. Add green chilies, optional chipotle pepper, half of the cilantro (including the stems which should be chopped) stock, bay leaf, oregano.
4. Bring to simmer then cook uncovered for 25 minutes.
5. Add beans and a good handful chopped cilantro, season with salt and pepper to taste.
Chef’s Note: After serving in a nice bowl, garnish with cilantro, sour cream and shredded sharp cheddar cheese. Be careful to remove bay leaf.[/private]