I created this recipe in an attempt to recreate the green chili served at The Red Lion in Vail, CO. We haven't been to Vail in years, so I don't know how close this comes, but we enjoy it as an alternative to the heavier beef chili. This version uses green tomatoes and green peppers.
Pork Chili with Green Tomatoes and White Beans
- 2 T. lard
- 3 pounds ground pork
- 6 medium green tomatoes (or tomatillos) , cored
- 3 medium yellow onions
- 6 large cloves garlic, or 12 garlic scapes
- 6 banana peppers or 2 green peppers, cored
- 3-4 jalapenos, or 6 jalapenos with the seeds removed from 3 of them
- 6 t. ground cumin
- 4 t. Mexican oregano
- 1 bay leaf
- 4 t. salt
- 1 15oz can white beans
If you're using garlic scapes, remove the flower bud and cut the stalks into 1/4" pieces. In the photo above, I used garlic scapes.
Mince one of the onions, chop the other two onions.
Melt the lard over medium-high heat and saute the minced onion, and half of the garlic scapes if you're using them, until lightly browned.
Add the pork and the spices and stir well. Add enough water to cover and simmer until most of the water has evaporated.
Cut up the tomatoes and add them to a blender jar along with the chopped onions, the garlic (or the remaining garlic scapes), and the peppers. Puree
Pour the puree over the pork. Add 2 teaspoons salt, add the beans if you're using them, and cook until most of the water has evaporated.
Adjust seasoning. Depending on how hot the peppers are, and on your tolerance for heat, you may to add additional cayenne or jalapeno powder.
Serve with fresh cilantro, sliced scallions, guacamole, grated cheese, and/or sour cream.