Old Bay Green Chili

[kelliem]

aukestrel mentioned this recipe in her LJ the other day so I decided to share it. I created it in response to an "Old Bay Seasoning" recipe contest back in... oh, I think it was 1990 or so. Anyway, the recipe didn't win a prize but it was a runner-up and it did make it into the contest cookbook. It's an easy recipe, but not quick. ;)

Kellie’s Old Bay Pork Green Chili

2-3 Tbsp. olive oil
2 lbs pork loin, trimmed and cubed
1 lb. ground pork
1 large onion, coarsely chopped
3-4 cloves garlic
2 28 oz. can whole Italian tomatoes
2 28 oz cans tomatillos*, drained
2 4 oz. cans diced green chilies (or 1/2 cup of fresh roasted chilies, cut up)
3 Tbsp. Old Bay seasoning
2 Tbsp. chili powder
Optional:
1 4oz. can diced jalapeños (or 2 fresh jalapeños, chopped) if you like it extra spicy.

Heat the olive oil in a large dutch oven, add the pork, onions, garlic and spices. Cook over medium heat until the pork is browned. Drain excess fat. Crush the tomatoes and tomatillos in your hands, add to the pork along with remaining ingredients, including the liquid from the tomatoes. Do not add salt, there is plenty of salt in the Old Bay. Reduce heat and simmer, covered, for 2 hours until meat is fork-tender. Serve over burritos or with flour tortillas as a stew.

*For those of you unfamiliar with southwestern cooking, a tomatillo is a small green tomato-like fruit. You could use fresh tomatillos in this sauce if you have them available, but you'd need to husk, wash, and roughly chop them since you can't 'squeeze-smush' them like the canned kind.

Comments

[isiscolo.livejournal.com]

There is such a thing as canned tomatillos? I thought they only came fresh!

And I bet posole would go good in this, speaking of southwestern cooking.

[kelliem.livejournal.com]

Yes indeedy, there are canned tomatillos. All our local grocery stores have them, but that's because we have a large hispanic population.

And you're absolutely right, I have added posole to this recipe in the past and it *is* good.

[reginagiraffe]

You need both pork loin *and* ground pork?

[kelliem.livejournal.com]

Yes. Well, I think so anyway. The textures are completely different.

[reginagiraffe]

Huh, okay. I'll have to try it! Sounds delicious!

[sobelle.livejournal.com]

Yum! Looking forward to trying this!!

[kelliem.livejournal.com]

I hope you enjoy it!

[ann-tara.livejournal.com]

Sounds scrumptious! Gotta try this one. :D I should be able to find those tomatillos in Florida with the large Hispanic population we have here.

One question, you crush the Italian tomatoes without draining them?

[kelliem.livejournal.com]

Well, you put the tomato liquid into the chili so you can 'drain' them over the pot before you cursh them if you want. I usually just fish out the tomatoes and smush them over the plot, and then pour the tomato leftover liquid in. Good luck finding the tomatillos!

[kelliem.livejournal.com]

Good lord. I really can spell 'crush.' Honest. ;D