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Like it's cousin, Colorado Red Chili, this recipe came from a friend of mine out in Colorado who goes by the handle Fielding Melish. This is a green variety of chili, a chili verde. Note that the "Colorado" in the title doesn't mean the Spanish word for "red" -- it's where the recipe originated.
Ingredients
- 2 lb pork roast
- 4-6 tomatillos (little green tomatoes)
- 1 onion, chopped
- 1 cup of water (or use beer)
- 1 chopped habaņero (cf Working With Peppers)
- Cumin, chili powder, salt and pepper to taste
Directions
- Put onion in bottom of crockpot
- Wash roast and place in crockpot
- Chop and seed the tomatillos and add to crockpot
- Add water (or beer) to crockpot
- Cook on low for 7-8 hours
- Remove roast from cooker and shred, returning meat to crockpot
- Add habaņero and spices, cook an additional 1-2 hours
Serve in bowls with shredded cheese, or in warm tortillas with shredded cheese and lettuce, and salsa, sour cream and/or guac as toppers.
Variations
Some people like to add beans to chili. This mostly works as is, but you can always add:
- kidney beans
- pinto beans
- black beans (Probably the best)
Source
Fielding Melish
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Page last modified on March 29, 2012, at 12:56 AM by tamara