I'm Back Out of Hibernation...
I hate to admit how much I hate how I've neglected this Cooking Blog after having such an enthusiastic start going on nearly FIVE YEARS AGO.
November 9th, 2004 to be exact.
That was the date of my first posting.
In celebration of five years of cooking blogging I thought I'd add my latest recipe to the page...a white chili I call my "Green Butt Chili"...
except this batch was made with pork tenderloin because I was lazy and didn't feel like brining and cooking a whole Boston Butt yesterday afternoon.
Maybe this batch was just "Green Chili" or even "White Chili", but HEY...it's MY Chili and I'll call it whatever I want to, dang it.
So any way, I'm cooking chili for two reasons right now.
1.Because the weather has cooled off and...
2. I have to get started with a new recipe for next year's Chili Cookoff on St. Simons with my buddy and fellow Georgia Tech Alumni, John Howton, owner of Blackwater Grill there on the island.
Our last season's chili based on top round steak (see recipe in the next older posting) won second place "People's Choice" but didn't place with the so called "official judges," so as a result I'm wanting to change directions and try something different in anticipation of getting equal or greater attention at this coming year's event.
To that end, yesterday I put together a batch of "white" i.e. non beef based chili that was made up of the following ingredients:
3/4 to 1 pound pork tenderloin, cut into 1" thick steaks (you could use boneless chicken breasts also if you like)
(2) mild Hungarian or banana peppers, diced into 1/4" cubes
(3) large green tomatillos, diced into 1/4" cubes
(2) 14 ounce cans chicken stock
(2) 14 ounce cans beef stock
(1) 14 ounce can white Hominy Corn
(2) 14 ounce can cannelloni beans
1/2 14 ounce can tomato sauce
(1) 12 ounce can Goya Reciato Cilantro sauce
1 tbsp cumin
1 tbsp green bell pepper powder
1/2 tbsp red chili powder
1/4 tbsp black pepper
Now as the procedure...RELAX...it's not rocket science...
Sprinkle your pork tenderloins lightly with Cumin on both sides and toss them into the bottom of a 4 quart boiler with a little olive oil to sear and brown on both sides.
Meanwhile, over in a large heavy skillet heat up about a cup of peanut oil over medium heat and make yourself a blond Roux. I'm not going to go into the details other than to say you add flour until everything gets real thick and you STAND THERE AND CONTINUOUSLY STIR your mixture until it thickens...at least fifteen minutes did it for me.
Now turn down the heat on your Roux and pull your seared pork out of the big boiler onto a platter.
Toss your diced peppers and tomatillos into the roux and cook for ten or so minutes.
Stir, stir, stir.
Don't that look good?
When your green chunks are cooked and softened, dump one can each of chicken stock and beef stock into the skillet.
Stir some more.
When everything is combined good dump the contents of your skillet over into your 4 quart boiler (the one you seared your pork in) and scrape the bottom of the pot to get the tasty bits off.
Add the chili powders, cumin, and the pepper.
Add one can of Cannelloni White beans and the can of Hominy and the tomato sauce.
Now return your pork to the pot, add more stock if you need to, cover, and cook it for about an hour on medium low heat...until it is tender and starting to fall apart.
Is your pork falling apart?
Then pull the pieces out onto a platter and slice and tear it up with a knife and fork. Shred it as finely as you want to. I like a bunch of fine with a few larger junks just for the variety in my mouth.
Now add your pork back to the pot, dump in more chicken and beef stock if you need the liquid volume, and add the second can of Cannelloni Beans and the jar of Goya Recaito.
Finish your Chili by cooking it down another thirty to forty five minutes--until it's as thick as you like your Chili, then grab yourself a spoon and napkin and...
E A T
The Redneck Gourmet