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!
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2 comments:
Sounds awesome! Gonna have to beg the fam to try that one!
I used this recipe for a chili cook-off at work and tied for first place! It really is de-fricken-licious.
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