Chili, Kick-Ass Green
Soups, Salads & Sauces
Ingredients
1 lb Pork roast, Hormel roast-flavored
2 tbs Olive oil
1 Onion, large
Salt and pepper
.
3/4 cup Chili peppers, roasted
3 cans, 15 oz Pinto beans
2 cups Tomatoes, chopped
2 tsp Garlic, minced
3 cups Water
1/2 tsp Celery seed
1/4 tsp Cayenne pepper
1 tsp Cumin seed, crushed
1/4 tsp Basil
1-1/2 tsp Salt
1/2 cup White wine, dry sherry
Description
Created by B. Flateland 7/7/01.
Directions
Pre-heat oven to 325° F.
Roast the pork for 35-40 minutes (1-1/2 lb) or until meat thermometer inserted in thickest part reads 155° F. If anything, undercook it as it will finish cooking as it simmers in the chili later. Let stand at least 5 minutes before slicing.
Chop the onion, season it with salt and pepper, and saute it in olive oil until clear.
Chop chilis into small pieces.
Combine all ingredients other than pork in a kettle. Cook at low boil for one hour, first half-hour covered, second half-hour uncovered.
Cut the finished pork roast into 1/2-inch cubes and add to the kettle. Simmer another 1/2 hour covered.