the dissident frogman

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A comment by Jimbo on Chili con Carbon

Hey Frogman,

How big of a deal is it to get chili powder and some dried foodstuffs into France from America? I used to make a chili kit for one of my old girlfriends a few years back and mail her off the ingredients and directions - all she had to do was buy the meat on her end.

If you want to try a good pork chili, maybe this will help you out. I got this one from another girlfriend. She was born in Mexico and her mom taught her how to make this one and she gave it to me. I mellowed it out a bit as the way she used to make it would tear the flesh out of your mouth, until you got used to it.

3 tablespoons bacon fat

1 large yellow onion, diced

8 to 10 cloves of garlic, chopped or crushed

2 1/2 pounds lean pork, cut into 1/2 inch cubes

2 japaleno chilies, seeded and minced (or to taste)

2 Anaheim chilies, seeded and minced

10 tomatillos, washed well and minced

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

2 cups chicken stock, broth or bouillon

1/4 cup chopped fresh cilantro

salt and fresh coarse ground black pepper to taste

juice of 2 limes

Heat the fat in a heavy iron skillet and sauté the pork until lightly browned on all sides.
With what is left of the fat in the pan, cook your onion and crushed garlic until lightly browned.
Put the chilis, tomatillos and spices in a food processor or blender and blend to almost a sauce texture.
In a large stainless steel pot, add the contents of the blender/food processor and the rest of your ingredients (except for the cillantro and lime juice) and bring to a boil, reduce heat to a simmer, cover and cook until the pork is very tender.
Remove lid and if there is too much liquid, reduce heat until the sauce is thick. About an hour.
Add the cilantro, lime juice just before serving and season to taste with salt and pepper.

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