Green Butt Chili

This bowl of green is hotter than hell, but de-freakin'-licious!

Ingredients:

• 64 oz Sadie's Salsa
• 1 can (15 oz) diced tomatos
• 6 (13 oz) tubs of thawed chopped green chilies
• 16 chicken bullion cubes
• 1 large white onion (diced)
• 4 fresh chopped jalapenos
• 4 cloves garlic (minced)
• 1 teaspoon kosher salt
• 2 cans black beans
• 1.25 lbs (cooked weight) pulled pork (Boston Butt)

Get your ingredients all layed out:


I didn't have any leftover pulled pork, so I put one in the smoker last night. Here's how it looked when it came out:


Foil that thing immediately. Get all your ingredients chopped/opened/blended while the butt rests.


Blend your green chilies up really well in a food processor or blender. The idea is to create a puree.


Add everything but the pork and black beans to a monsterous chili pot. Stir.


While that's coming to a light boil, pull your pork.


Once your pork is ready, add it to the chili and stir it up.


Reduce to a simmer and let it sit for 1.5 hours, stirring occasionally.

Do a quick-drain of your black beans. Don't bother rinsing or using a colander. Just turn 'em upside down with the removed lid on.


Simmer for another 1/2 hour.

Serve!


PDF version of this recipe, suitable for printing.

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