The Humble Table's Green Chili

January 4, 2020

Lesley Lammers and Chef Kirstie Harris of The Humble Table brought this delicious Colorado-inspired chili to the party.

Ingredients

3 poundspork butt, deboned and diced

1 pound (2 large)onions, chopped

6 tablespoonsseeded and chopped jalapenos

1 1/2poblano pepper, seeded and diced

2 tablespoonsminced garlic

2dried pasilla peppers

2 tablespoonsground cumin

2 tablespoonsdried oregano

6 cupschicken stock

12 ouncescanned white or pinto beans, drained

1/2 cupmasa flour

salt

cheddar cheese, radishes, limes, and cilantro

Preparation

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1. In a large saucepan or Dutch oven, brown pork butt on all sides over high heat. .Add onions, jalapeños, poblanos, and garlic, cook 5 minutes. .

2. Cover pasilla peppers with hot water. Soak 15 minutes. Puree rehydrated pasilla peppers.

3. Add pasilla puree, cumin, oregano, and chicken stock to pork mixture and bring to a boil.

4. Reduce heat and simmer 2 hours, until pork is tender.

5. Add beans and sift masa flour in while stirring constantly to avoid clumps. Season to taste.

6. Cook 20 minutes, stirring occasionally.

7. Serve with toppings.

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