This was dinner the other night, and I thought it was nothing short of a miracle. Because honestly, I was sick and didn’t want to cook, but I didn’t want to order take-out either. You have those nights, right?
So the green chili ended up being the meal, along with some tortillas, refried beans, shredded cheese, and sour cream. The kids loved it too – it was full of flavor (without being spicy) and they got to put together their own burritos.
Colorado Green Chili Adapted from From An Adobe Oven to a Microwave Range
1 pound of pork shoulder, fat trimmed and cut into cubes
2 Tablespoons salted butter
1 – 28 ounce can Original Rotel
1 teaspoon garlic
Pinch of salt
2-3 Tablespoons dried minced onions
1 heaping teaspoon chicken base, or 1 (or 2) bouillon cube(s)
2 cups water
3 Tablespoons cornstarch
½ cup cold water
Heat the butter in a large skillet, add the pork and gently brown. Add the can of Rotel, water, garlic, salt, onions, and chicken base. Turn to a simmer and let cook – stirring occasionally for about 2 hours. Adding more water as necessary – it cooks down quite a bit.
Before serving, mix ½ cup of cold water with the cornstarch. Slowly add a little at a time to the simmering pork mixture and stir. Continue adding until you have the desired consistency. I prefer mine to thicken to the consistency of gravy.
Serve over rice, bean, eggs, burritos, or tamales.
