Monday, February 14, 2011

Jamie's Green Chili

One of the most interesting things about this cookbook is that he seems to have traveled deep into parts of the country most of us will never go. This particular dish, Green Chili, is a Navajo dish from Arizona, and it really isn't like anything else I've made. It's a little like a taco, a little like a lettuce wrap, a little bit southwestern, a little bit Cali-fusion. I mean, look at these fresh ingredients! Not exactly what I think of when I think 'chili,' which to me typically means meat, beans, and spices...maybe with a can or two of tomatoes thrown in. So this was a welcome change from the norm.

How come his and mine always look so different? Where's the tomato, Jamie??

So there's a bit of chopping involved in this one, but Jamie uses one of my favorite cooking phrases over and over here: Rough Chop. Love it. Especially since it's got a bell pepper, and it's damn near impossible to cut bell peppers evenly. Or maybe that's just me...anyway, I cut down the quantities of everything a bit, since he called for 1.75lbs of meat and I only had a bit over 1lb, but hubby and I both thought it turned out great. It's definitely spicy, but the yogurt and lime help with that, so don't skimp.

Green Chili
olive oil
package lean ground pork
dried sage, about a tsp
Really big onion, roughly chopped
large bell pepper, roughly chopped
3 cloves of garlic, sliced thin
4 green chilies, chopped
3 tomatoes, chopped
romaine lettuce, roughly chopped
handful of fresh mint leaves, chopped
a couple green onions, sliced thin
flour tortillas
greek yogurt

Heat a splash of olive oil in large pan over high heat, add pork, sage and a big pinch each of salt and pepper. Break meat apart and let cook about 5 minutes. Add onions, garlic, bell peppers and chilies, stir fry everything about 20 minutes or until they start to brown a bit and all the liquid is gone. (It may take less or more time depending on what kind of pan you're using)

Add tomatoes and a bit of water (1/4 cup or so—you want it pretty dry), and let cook over medium for 10 minutes or so. Stir in the juice of a lime, half of the mint, and more salt and pepper to taste.

Serve over hot flour tortillas, topped with chopped lettuce, and a bit of greek yogurt. Sprinkle with the rest of the mint and green onion.

Makes four big servings. Minus the tortilla, about 260 calories each.

No comments:

Post a Comment