This is about as good as it gets regarding comfort food. Whoever makes this will forever remember me. It's amazing!
Green Chili with wild pork/venison/elk etc.
2 medium white onions quartered
5-6 jalapenos stemmed and quartered (you can use Anaheim peppers as a substitute but I wouldn't)
4 garlic cloves peeled and mashes
3.5 cups of chicken broth
1/2 cup of olive oil
2 lbs of ground meat - (I like using ground elk)
1 teaspoon of ground cumin
1 teaspoon of salt
2 cans (14-15 oz cans) hominy drained (or buy the fresh bagged if you can)
2/3 cups of cilantro
Hulled toasted and salted pumpkin seeds or equivalent
Crumbled queso cheese
Crusty sour dough bread roll/s
Use a food processor to prep
Puree onions, chili's (peppers), and garlic with a 1/2 cup of chicken broth
Heat 2 tablespoons of olive oil in a heavy pot over moderate heat to brown meat (approximately 4-6 minutes)
Transfer meat to another bowl leaving about 2 tablespoons of fat in the bottom of the pot. Add remaining olive oil
to the pot (with the fat) and heat moderately. Carefully add puree, cumin and salt to the pot. Cook down (simmer about 20 minutes)
until thickened and most of liquid is evaporated (should yield about half of what you started with). Add browned meat, hominy,
cilantro (save a little on the side) and remaining broth and simmer gently uncovered stirring occasionally for about another 20 minutes.
Serve chili in bowls with pumpkin seeds, cilantro and queso cheese on the top and crusty bread on the side!
Green Chili with wild pork/venison/elk etc.
2 medium white onions quartered
5-6 jalapenos stemmed and quartered (you can use Anaheim peppers as a substitute but I wouldn't)
4 garlic cloves peeled and mashes
3.5 cups of chicken broth
1/2 cup of olive oil
2 lbs of ground meat - (I like using ground elk)
1 teaspoon of ground cumin
1 teaspoon of salt
2 cans (14-15 oz cans) hominy drained (or buy the fresh bagged if you can)
2/3 cups of cilantro
Hulled toasted and salted pumpkin seeds or equivalent
Crumbled queso cheese
Crusty sour dough bread roll/s
Use a food processor to prep
Puree onions, chili's (peppers), and garlic with a 1/2 cup of chicken broth
Heat 2 tablespoons of olive oil in a heavy pot over moderate heat to brown meat (approximately 4-6 minutes)
Transfer meat to another bowl leaving about 2 tablespoons of fat in the bottom of the pot. Add remaining olive oil
to the pot (with the fat) and heat moderately. Carefully add puree, cumin and salt to the pot. Cook down (simmer about 20 minutes)
until thickened and most of liquid is evaporated (should yield about half of what you started with). Add browned meat, hominy,
cilantro (save a little on the side) and remaining broth and simmer gently uncovered stirring occasionally for about another 20 minutes.
Serve chili in bowls with pumpkin seeds, cilantro and queso cheese on the top and crusty bread on the side!
