SHOW NOTES
Roger & Mary Winstead, Beautiful Edibles
Kathy Yearwood, Darnell School Farm
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Recipe: Amelie's Chili Verde
Amelie says “This is a recipe I grew up eating in Arizona. Although it is called chili, it is more of a stew. Amounts of all ingredients can be adjusted to taste. I like to serve topped with sharp cheddar and a homemade tortilla on the side.”
2.5-3 lbs lean pork, cubed and trimmed of fat
2T olive oil
Pinch of salt and pepper
1 large onion, diced
45 oz pinto beans with juice
14 oz chopped green chiles (fresh roasted, frozen, or canned)
20 oz RoTel diced tomatoes
3 cups hot water
Chile powder to taste (Amelie suggests a mix of ancho and chipotle powders)
If you’re using fresh chiles, roast them on the grill or under the oven broiler until skins are blistered. Place in a container with a lid to steam until cooled. When cooled, skins should slip right off. Remove skins, stems, and if desired, seeds. Use them right away or freeze them for later use.
Heat the olive oil in a deep skillet or pot and saute the pork and onions with a little salt and pepper until the pork begins to brown. Add green chiles, diced tomatoes, pinto beans, and water. Season to desired level of spice with chile powder. Turn heat to low and simmer until meat is very tender. Serve hot and top with shredded cheese if desired!
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