Last Place Chili
David’s office had a chili cook-off today. After much research and thought, I decided to go with a Chili Verde recipe that would hopefully stand out from the other standard chilis.
It stood out a little too much…it came in last place.
So, if you want some good, bad chili that will, from now on be referred to in this house as ‘last place chili’:
1 1/2 pounds boneless pork, trimmed, 3/4 inch dice
1 medium onion, finely chopped
1 green pepper, seeded and chopped (optional)
1 15 ounce can tomatillos, (available in Mexican section of larger supermarkets), drained
1/4 Cup La Victoria green taco sauce
2 Cups chicken broth
1 bay leaf
1 teaspoon prepared garlic, chopped
1 teaspoon sugar
1/4 teaspoon coriander (optional)
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 to 3 teaspoons chili powder*
1/2 Cup water
2 Tablespoons cornstarch
You have your choice of using a low or high setting on your slow cooker. You can prepare this recipe in a 2 to 4 quart cooker.
Combine broth and pork in crock pot and cook on high setting for one hour, or low setting for 2 hours. Combine tomatillos, onions, green pepper if desired and remainder of seasonings in cooker and cook on low setting another hour.
Occasionally check the fluids in stew. You are looking for a chowder-like consistency at this point. Add more water if needed.
Combine reserved water and cornstarch to form a thin paste. Return crock pot to high setting and stir in cornstarch mix, stirring until stew reaches a thickened consistency.
Just so you know, I’m not bitter or anything…I won’t be making anymore food for his department, but I’m not bitter…at all. ;)
