Monday, August 22, 2011

Pork Chili

About 10-12 tomatillos, husked and quartered
2 poblano peppers, chopped
2 red onions, chopped
4-5 cloves garlic
2 1/2 to 3 pound pork loin
1 cup vegetarian refried beans
4 cups chicken broth (low sodium)
Olive oil
Corn tortillas

Seasonings to taste, approximately as follows:
Cumin about 2 t
Chili powder about 1 t
Onion powder about 1 t, plus sprinkled on roast
Garlic powder about 1 t, plus sprinked on roast
Salt and pepper to taste

Add two cups chicken broth and pork roast (season with salt, pepper, garlic and onion powders) to crock pot and cook until meat is tender - shreddable. Prepare vegetables for oven roasting (or grilling). When the pork is done, add vegetables to a greased (olive oil) cookie sheet and drizzle with olive oil, salt and pepper. Roast for 30 minutes, stirring twice. You could grill as an alternative. Add roasted (or grilled) vegetables to the crock pot after shredding pork. Add another two cups chicken broth and cook for another 2-4 hours. If too thin add refried beans. Season with the above.

Comments: Until today, I haven't made pork chili in over a year. The last time I made it, it was so delicious, I will forever be trying to re-create that taste. I have a recipe written down, but this time it did not taste as delicious (I don't think). I will try this again later this season and tweak the recipe. That being said, husband and son LOVED this dish as is. Both had numerous helpings and the boy even told me it tasted as good as the food at our favorite Mexican restaurant! Ha! 

This makes a lot - I am not sure how many servings, but I would guess 8-10. Hands-on time is relatively minimal, I think all together about 10 minutes, but you'll have lots of cook time in the crock pot (plan on an all day simmer).

Pre-roasted vegetables

Post-roasted vegetables

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