Comforting Green Chile

One reason Fall is my favorite season, is because this is the season I make green chili... all the time! And it really is the season of making soups, stews, and anything you can put into one pot and let cook ALL day! It's so wonderful to come home to a house warm with the aroma of whatever it is that has been stewing in the pot all day long. For me, a lot of the time, green chili is that aroma... and I love it.

This recipe has been passed down from generation to generation. I technically got the recipe for our families green chili from my dad, but I called my grandma too, just to make sure I had everything right. And of course like most recipes I ended up changing a few things to make it my own. Still staying true to the process in which you get a thick yet smooth texture to the chili. And of course you can make as spicy or as mild as you like. And I like it spicy!

The way I have always bought my green chili's have been at farmer's markets or local fairs. They've already been roasted and placed in little sandwich baggie's. I usually go for the medium hot chili's know that I can adjust the heat to my taste.

A few simple ingredients you'll need:

-1 baggie of green chili's
-1 1/2 lbs. of pork
-2 cans of Rotel tomatoes & green chili's
-2 tbls. of Olive oil
- Water
-Flour
-Salt, Pepper & Cumin to taste
-1 Mason jar, or clean glass jar with secure lid

*Notes- You can always add a little cayenne pepper if the chili isn't hot enough. If it's too hot, add some tomato paste. If it's too salty, add a little sugar.

You'll want to clean the chili's first, by taking off the roasted outer layer and discard the seeds from inside the chile. You'll want to cut off the stem and dice into small pieces. Set aside. While your cleaning the chili's, heat the olive in a large pot and toss in the pork when the oil is hot. Brown the pork for about 5 to 7 minutes. After the pork is browned, sprinkle about 2 tablespoons of flour over the pork and brown. Fill pot about a quarter way with water and stir. The next process will take about 20 minutes or so. This is where you'll need your mason jar. Put about 2 tablespoons of flour into the mason jar and fill with about a little over a cup of water. Tighten the lid and shake until all the flour has mixed with the water. Pour mixture into chili, stir and repeat 3 times within the next 20 minutes. Then you will put both cans of Rotel into the chili, stir, and fill the rest of the pot with water about an inch from the brim. Add a tablespoon of salt and pepper and cumin to taste. Bring to a simmer, cover and let sit for up to 6 hours on low heat. Stirring occasionally.

Serve on a cold winter day, with tortillas and whatever toppings that make you happy! And enjoy this delicious comforting green chili!