green chili, not your standard chili con carne


 

this recipe caught my eye and jamie oliver’s simple approach did as well. don’t be mislead by the word ‘chili’ as this dish does not resemble a standard chili in any way. this chili is dense, packed with flavor, and not your typical soupy dish we are used to. the use of the peppers had me a tad nervous that there would be too much heat, but once all the ingredients cooked down and melded, heat was not a factor. don’t forget to add the lime, it is well worth it. jamie suggests serving this is a bowl with a warm tortilla to absorb the nice juices, however, it could just as easily be served as a soft taco or a burrito. perfect if you are craving ‘taco night’ at home and want to enjoy a more rustic and natural version of the standard ground beef. the leftovers make a great and tasty breakfast burrito as well. believe me, we tried it…

ingredients:

extra virgin olive oil

1 3/4 ground pork, the best quality you can afford

1 tsp dried sage

sea salt and freshly ground pepper

2 onions, roughly chopped

3 cloves of garlic, finely sliced

2 green bell peppers, seeds removed and roughly chopped

6 small green chilies,  roughly chopped

4 large ripe tomatoes, chopped into small chunks

1 romaine lettuce, leaves washed and dry

small bunch of mint leaves, roughly chopped

4 scallion, thinly sliced

flour tortillas

lime, optional

sour cream, to serve

directions:

heat a large pan on high heat and add a little olive oil. add the ground pork, sage, and a good pinch of salt and pepper. use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. add your onions, garlic, bell pepper, and chilies, and stir everything together. cook for 15 minutes on high heat until any liquid from the pork has evaporated and everything is starting to turn golden. stir in the chopped tomatoes and half a glass of water. remember that it is supposed to be quite dry, not stewy and wet, so don’t add too much water.

turn the heat down to medium and let it cook for roughly 10 minutes. meanwhile, roughly chop the lettuce and mint leaves. slice the scallions.

when ready to serve the chili, warm the tortillas in the oven or on a gas stove top. taste the dense chili. more than likely it will need another good pinch of salt and pepper. to give it a nice fresh edge, squeeze in juice of a lime. stir in half the mint. 

push a warm tortilla into each bowl and spoon the green chili on top. top with the chopped lettuce and a dollop of sour cream. sprinkle with the remaining mint and scallion and serve right away.

bon appetit!

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About tasteinspired

foodie
This entry was posted in comfort food, main course and dinner, mexican and tex mex recipes, soups and stews, Uncategorized and tagged , , , , , , , , , , , , . Bookmark the permalink.

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