Fall is harvest time in Colorado. With an abundance of fresh vegetables coming from our garden and local farmers markets, this simple and healthy green chili recipe is always one of our family favorites. With temperatures dropping nothing warms up your home more than green chili simmering in the kitchen. This green chili can be eaten alone with a side of warm tortillas or it can be used to smother any of your favorite Mexican food recipes.

My wife and I have been making and changing this recipe for years making it one of our favorite dishes. When we make this green chili at our home we always make a large amount so that we can freeze it to eat all winter long. If you want a smaller version simply cut these amounts in half.

Ingredients:

5 cups fresh fire roasted green chili's (diced) or 2 28 oz. cans

4 cups fresh peeled and diced tomatoes or 4 16 oz. cans

1 6 oz. can Jalapeno peppers (diced) –optional cut out if you like it mild

1 pound diced pork

½ pound pork chorizo sausage – optional cut out to reduce fat

2 tablespoons minced garlic

2 tablespoon dried diced onion

1 teaspoon black pepper

12 beef bullion cubes

12 cups water

1 tablespoon flour

1 tablespoon oil

4 tablespoons cornstarch

Start by adding the water to a large pot. Add bullion cubes, garlic, onion and pepper and start the water boiling. While your water heats up, begin dicing your tomatoes, green chili's and jalapeno peppers. As you finish your dicing add these ingredients to the pot. Be sure to add all the juices from the tomatoes as well as the juices from the cans of peppers if you use canned green chilis or jalapenos.

After all the vegetables have been added to the pot and it is boiling, reduce the heat to a low boil. Check your diced pork and ensure that the cubes are no bigger than ½ inch. Add one tablespoon of oil to a frying pan on medium heat. Add the pork cubes and sprinkle with 1 tablespoon of flour. Stir the pork frequently to ensure it does not burn. When the pork is cooked add it to the pot without removing the drippings.

Place the chorizo sausage in a small frying pan on medium heat. Cook the sausage thoroughly while breaking it up. When the chorizo is fully cooked it should be broken up in very small pieces resembling taco meat. When the chorizo is done add it to the pot without removing the drippings.

Your pot should remain on a very low boil simmering for at least 2 hours stirring only occasionally. If you like your green chili like a soup nothing else needs to be added. If you want your green chili to have a slightly thicker consistency, mix four tablespoons of cornstarch in a small bowl with cold water until it is the consistency of syrup. Pour the mixture into your pot and stir thoroughly. Bring the pot to a boil and boil for one minute. Reduce the heat to a simmer. Whether you thickened your green chili or not, letting the green chili simmer all day will intensify the flavors and fill your home with warm fall aromas. Enjoy

Healthy Fall Chili Recipe – Homemade Green Chili

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