Leif’s Green Chili
by Leif Neilson

During chili season, all year in my opinion, this has been become by go to chili recipe. I remember having a green chili in Colorado as a kid and instantly liking it. The thing I like in a green chile over a red chili is the acidity from the tomatillos and salsa verde versus the richness and sweetness of a tomato based chili. I like how that acidity balances the spice level. This recipe has been tweaked over the last couple years to get the flavor profile I like. I have done it with chicken as well as pork. I get the pork stew meat from my local butcher, Osseo Meat Market, stew-size pieces cut from a pork shoulder. I keep meaning to try this chili with smoked pork shoulder, but have not gotten around to it yet.

Serves 6 to 8

Saute your onions in the oil and fat left behind from browned pork.

Tomatillos and jalapeños are the key to the tart and spicy bite of this dish.

Ingredients

• 1 bag dried cannellini or white kidney beans
• 2 tablespoons olive oil
• 2 lbs pork stew meat, cut into 1-inch pieces (I go to the meat market and ask for this)
• 1 large onion, diced
• 4 gloves garlic, minced
• 1 (12-16 ounce) jar of salsa verde (look for one made with tomatillos)
• 4 fresh tomatillos husked and diced
• 1 can diced tomatoes with or without chilies, with juice
• 1 tablespoon cumin
• 1 tablespoon dried oregano leaf or 2 tablespoons fresh oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander seed
• 4 – 6 cups of chicken stock (depends on how thick you like your chili, I start with four and add more if it starts to get too thick)
• salt and pepper to taste
• Optional for serving: sour cream, avocado, grated cheese and/or your favorite chili toppings

If you like it spicier add fresh diced jalapeños or canned green chilies with liquid.

Charlie P just waiting for some pork to hit the floor.

It’s chili time!

Directions

1. Rinse beans and cover with cold water, soak 6 hours to overnight. Drain beans and add to crock pot.

2. In skillet, brown pork stew meat in oil; do not cook through.

3. Remove meat from pan with slotted spoon and cook onions until translucent (4-5 mins), add garlic and cook 2-3 minutes.

4. Add all other ingredients and pan drippings to crock pot.

5. Cook on high 4-6 hours or low 6-8 hours.

6. Serve with sour cream, avocado, grated cheese and your favorite chili toppings.

Stovetop method: As in Step 2 above, brown meat with oil in large soup pot or Dutch oven. Remove meat with slotted spoon and cook onions and garlic per Step 3. Add all ingredients and bring to a simmer. Cook for 3-4 hours.