 |
| From gastronomic guesswork |
Here's the formula: 5 lbs hatch chiles de-skinned, de-stemmed, de-seeded, chopped; 5 lbs yellow onions chopped; 5lbs pork butt; 1 bone from said pork butt; 1 stalk celery; 1 bulb of garlic minced; 1 30 oz can of roasted tomatoes; 1 quart of water. In a little grapeseed oil, brown the bone in a deep pot, add the onions and celery, sweat until the onions are translucent, add the water and simmer for 1 hour. Remove the bone and incorporate the chiles. Separately coat cubes of the pork butt with a mixture of flour, salt, and pepper; brown in a saute pan until crusted. Combine the pork into the chili along with the garlic and tomatoes, simmer for 1 hour. The results were a perfect medium heat, some sweetness, good earthiness. A competent green chili that let's the flavor of the hatch shine. We served it with warm tortillas, marcona almonds, avocado, and smoked tri-tip beef - made for some eclectic and tasty tacos.
|