- Serves: 6 – 8
- Preparation Time: 45 minutes
- Total Cooking time: 2hrs (45 min if canned beans are used)
This is a little twist on the classic chili recipe, using green, fresh chilies as opposed to dried red chili peppers and seasonings. Try this on one of those cool brisk fall evenings and you and your family will be glad you took the extra time to prepare this delicious dish.
|12||oz||chicken breast diced ½” cubes|
|1-½||lbs||Pork diced ½” cubes|
|4||large||Anaheim chilies roasted and peeled, seeded then diced ¼” (canned maybe used but fresh is Much better)|
|2||large||Pasilla chilies roasted, peeled, seeded, and diced ¼”|
|1||large||jalapeno pepper chopped finely (optional for those who like the chili a bit spicier)|
|1||large||yellow onion diced finely|
|1||lb||tomatillos Husked and diced ½” cubes|
|32||oz can||mild green enchilada sauce|
|1||lb||dried Pinquito beans (aka “pink” beans) prepared in chicken stock and cooked until tender (canned may be substituted for convenience)|
Heat vegetable oil over medium high heat until shimmering hot, add diced pork and chicken and saute 3 – 4 min. Next, add the diced onions and sauté until onions begin to become translucent. Season with garlic powder and cumin and salt and pepper then add the diced chilies, reduce heat to medium and simmer 5 – 10 min. Add enchilada sauce and simmer over low heat 30 min stirring frequently. Add beans and heat thru. Serve hot, topped with lots of cheese.