Here’s a tea blend using loose herbs that I love! It’s highly nourishing to the body, and is a great addition to any bedtime routine! I will list the ingredient amounts in “parts”. For my 1 part I used 1/3 cup. Join me for farm […]
Month: September 2018
There is that long anticipated chill in the air today. It was the kind of perfectly sunny, yet chilly day that made us want to be outside all day, and come in to enjoy a dinner of the warm flavors of fall. This chili has […]
This is a savory, warm-your-belly-kind of meal. It's one of my favorite meals to prepare my family in the months when the air is getting chilly and the leaves are turning their bright fall shades.
The local fare in this meal includes pork tenderloin from Viersco Farms. They can be found at the Colorado Farm and Art Market every Wed. from 3-7pm through October 20. Hurry over and grab some pork tenderloin from them…you will not be sorry! It is so tender and juicy and perfect for pork green chili!! You will need 2 LBS for this recipe. You can also find roasted Hatch chilies and jalapeños readily right now. My source is from Smith Corner produce stand just east of the Springs-south side of highway 24 just before you get to Judge Orr road. You can sub out the roasted chilies for canned ones-but again fresh is always tastiest! Our garden has produced corriander, parsley, oregano and tomatillos like CRAZY this year, so those items are from our garden.
Pork Green Chili
Savory pork green chili!
- 8 c. Chicken broth either homemade or store bought. I use the broth I make from the roasted chicken recipe that is found on my blog!
- 1-2 jalepenos minced-depending on how much heat you like
- 2 lbs pork tenderloin
- 2 T. Dried peppers (see post on drying peppers-or use store bought)
- 1 T. minced, dried onion or 1/2 a large onion chopped
- 1 tsp garlic powder
- 2 T. avocado oil for the crock pot and 2 T. for searing your pork tenderloin
- 1/2 tsp salt
- 4-four oz cans of diced hatch chilies-mild OR fresh roasted hatch chilies-approx 2-3 chopped.
- 1/4 tsp cayenne
- 3 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp black pepper
- 5 cloves garlic minced
- 3 cups tomatillos-blended into a liquid
- 2 TBSP arrowroot powder/starch
- Step 1 Heat a cast iron skillet over high heat with 2 T Avocado oil. Add the pork tenderloin and sear on all sides, until golden brown.
- Step 2 Place the pork tenderloin into the crockpot along with 2 more TBSP avocado oil. Add the chicken broth, minced jalapeño, dried peppers, minced onion, garlic powder, salt, hatch chilies, cayenne, cumin, chili powder, oregano, parsley, black pepper, minced garlic, and blended tomatillos.
- Step 3 Set your crockpot to low for 7 hours, or high for 5 hours, and let the wonderful aroma fill your home!
- Step 4 After cooking for 5 to 7 hours, remove the pork tenderloin from your crock pot and onto a cutting board, and shred with two forks and then add back into the crockpot. Add the Arrowroot startch/powder to thicken-but do this 1 tsp at a time and stir until the chili has your desired consistency! You may not need all of the arrowroot I have listed in the ingredients.
I hope you enjoy this recipe! There are so many great seasonal flavors in this! Try it and let me know in the comments what you thought! I love hearing from you all!
Hey everyone! Today I want to share one of my MOST favorite recipes for using those farm fresh eggs!! My family loves this recipe as well! It’s a custard type ice-cream, and you will need an ice-cream churn either electric or hand crank for this […]