2009-Oct-6 - Green Chili Recipe

The garden has produced in abundance for us this year, and we are so thankful!   Last week we got our first heavy frost so picking the last of the bounty was necessary, which led to an abundance of GREEN tomatoes! Whoohoo! So we just love GREEN tomatoes!

Here's my husband's FAVORITE recipe with GREEN tomatoes!

Eric’s Green Chili (Basic Recipe) (Meat sauce not Chili Concarne (with beans)

Ingredients:

5lbs of boneless/skinless chicken breast can use pork (uncured meat.) If use pork must sear the meat.

32 oz of sliced Napalitos cactus (green long strips; can get from Walmart or Kroger)

3-4 Jalapeno pickled peppers (fresh, use less)

2.5-3 quarts stewed green tomatoes of strewed paste like unskinned tomatoes. (I just washed and hulled them, removing all bad or unsightly areas.)

Onion~one whole extra large onion.  These were huge onions.

Olive oil

Garlic (powdered or fresh)

Cilantro (dried)

Cumen (dried spice) Sage (dried spice)

Crushed red pepper (dried) 1 tsp.

Cayenne Pepper (dried) 1/2 tsp

 Chili powder (dried spice)

Pequin pepper (dried spice) VERY potent, use a ½ tsp or if you like hot use more...

Salt (table~small amount to taste, there’s a good deal in the cactus and jalepenos.)

Process:

Before doing the meats: Prepare the spices:

Small bowl combine all the dry spices.  When done, should have about ½ cu of dry spice with bulk consisting of chili powder, garlic and cumen.  Adjust spices to personal taste preferences and heat.

 If using pork:

Cube pork and brown in olive oil~not much oil needed, just sear the pork hunks.  After removing the pork and there is about ¼ inch of rue,

Bring oil to just before smoking, pork dripped rue if pork. Olive oil if chicken. 

Add spices to hot oil.   Should not form paste, add water to prevent this...be care as it can splatter.  Allow spices to become blended and roasted either in rue or oil, then add back in pork or add raw cubed chicken (boneless/skinless.)

Cover and cook until meats are tender, may need to add water until tenderized and moist.  Tender falling apart form.  (The meat will eventually be ground, so the more tender, the better!)

In a separate pot take cactus and onion and cook until tender.  Use the whole cactus jar of salsa juice and all, with chopped onion (not needed to be fine as will be chopping this too.)

Take cactus and meat and run through chopping either food processor or blender or other chopping method (texture is preference. We like it very smooth with some chunks. Not like mashed potatoes, but close.)

Put everything in a huge stock pot and simmer, simmer, simmer.  You can’t do this too long.  It will make the flavors blend AND thickens the chili. Careful not to scorch, and you can add water as needed to prevent scorching. Cook on low with tight lid. 

HOW we eat this stuff:

In a burrito shell, layer with cheese and top with cheese.  Then put into microwave. After add sour cream, fresh lettuce, onions, black olives, onions, and tomatoes and red salsa. THIS IS DELISH!

Sounds and even LOOKS gross, but it is really good! Promise!

blessings and GOOD use on your GREEN tomatoes!
SisterTipster

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