Green Chile Chili Revenge

The whole world is caught up in a frenzy to "Go Green" and your humble reporter, not wanting to be left out in the cold, thought it would be a good idea to make a pot of Green Chili to demonstrate my politically correct sensibilities. For my Green Chili I used pork to show my disrespect for the enemies of our great nation and my contempt for the pork barrel Rat Bastards in Washington. (That is not entirely true. It is only part of the reason for the choice. I chose pork because pig meat happen to work the best with this receipt. Beef will work too, but you will get a different product. It will still be tasty.)

It's been several years since I made this delicious brew. After all those hateful things I said about the dreadful green chili that I got in Tucumcari, I decided to make a pot of green chili that is typical to New Mexico. New Mexico is the home of The International Center for Chile is located in Las Cruses, which boasts the largest collection Capsicums seed varieties as well as a complete research and information program.

As you drive north on I-25 out of Las Cruses, the interstate follows the Rio Grande River valley. On both sides of the river are the chile farms. It looks like the Creator decided that this was the perfect place to grow peppers for it is chile heaven. The combination of soil, sun and south New Mexico climate is perfect for the dozens of varieties of chile peppers, many of which will be dried and ground and eventually find their way into the commercial chili powder on your shelf.

For my version of Green Chile Chili, started out with about 2 1/2 lbs. of lean pork loin. Pork chops or pork steak works well too, I just happened to find this on sale.

Tip: Any time you need to cut a large hunk of meat into bite sized cubes, put it into the freezer for an hour or so, long enough for it to become firm. It will be so much easier to manage and not flop around on you.

2 to 3 lbs. pork meat, loin, shoulder, steak or chops. cut into bite sized cubes.
2 Tbs. oil, If the pork is lean, I use lard.
1 Medium onion, coarsely chopped, about 3/4 cup.
1 1/2 tsp. garlic powder
2 Tbs. Masa harina, Corn Flour
2 cans, (14 1/2 oz. ea.) chicken juice
1 can (15 oz.) of diced tomatoes
2 pounds Green Chilies, roasted and diced, or 4 (7 oz. ea.) of diced green chiles, drained. Note: Green chiles have very little heat so if you want to kick it up, just substitute chopped Serrano or Jalapeño peppers for some of the green chiles. Unless you are a fire eater, be careful here, you can always correct season with the little red bottle that lives next to the salt and pepper.
1 Tbs. ground Cumin. The best way to get your ground cumin is to roast the seeds in a dry skillet until they first begin to smoke, remove from heat and grind. Remember that coffee grinder that you got thinking you were going to grind your own beans. Dig it out from the back of the cupboard and it is now your spice grinder or you can use your pestle and mortar for the job.
1 1/2 tsp. seasoned salt
1 large pinch (about 1 tsp.) of dried Mexican Oregano. Only Mexican will do. If you don't have some, get some. It has the very best flavor and aroma and you will stop using that other stuff, I promise. You should not have any problem finding it at your neighborhood Latino grocery. ( or.. order on line: http://www.thespicehouse.com/spices/oregano-mexican )
1 tsp. chopped fresh cilantro

Preparation:

1. Heat oil in a large skillet over medium heat and sauté meat and onions until the meat browns. Add salt, pepper and garlic powder as the meat browns. When the pork is no longer pink, add the Masa flower and mix in well. Now, add to the mixture the chicken juice, tomatoes and green chilies and water to cover (if needed).

2. Add cumin, seasoned salt, oregano, and cilantro. Bring to a boil, lower heat and simmer for about an hour.

3. Taste to see if the meat is tender and if more salt, pepper or garlic powder is needed.

4. Serve with warm corn tortillas.
If you feel you need beans, no problem, fix them and serve on the side. If you want to go Southwest all the way, add 1 can each of black beans and yellow hominy, (pazole), drained and rinsed, and simmer for an additional 30 minutes.

Serves 4 to 6