Black Coyote Green Chili Recipes

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

Steps:

• Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
• Cover and bring to a boil on high heat, then lower the heat and simmer gently.
• Heat the olive oil in a large saucepan.
• Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
• When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
• Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
• Stir the corn and beans, and heat thoroughly on low heat.
• Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
• Cover and simmer for a few minutes for the flavors to meld.
• Add salt to taste.
• Serve plain or topped with grated cheese and fresh cilantro.

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.