This A.M. I am excited for the weekend football games! It is NFL AFC/NFC championship weekend and I am rooting for San Francisco and Denver to advance to the Super Bowl. For those of you planning on making football chilli this weekend, here is my championship weekend worthy Mexican style green chilli recipe. In lieu of using beans, my recipe calls for hominy (can be found in the canned vegetables aisle) which is Mexican style corn. The kernels get really soft and soak up the delicious tomatillo (Mexican green tomato) juices. The country pork ribs, slow cooked to perfection, make a nice change from typical ground beef usually used in chilli.
Go BRONCOS! Lets get Payton a championship!
Mexican Green Chilli
5-6 tomatillos, peeled and halved
1 onion, skin removed, halved
2 poblano peppers, halved, stemmed and seeded
1 jalapeno, halved, stemmed and seeded (optional, if you love spicy)
2 cloves garlic, minced
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons light olive oil
2 teaspoons smoked paprika
2 cans hominy, drained
2 tablespoons corn starch
2 cups chicken broth
2 lbs country style boneless pork ribs, cut in 1 inch size pieces
salt and pepper
Preheat oven to broil 450.
Toss peppers, onion, jalapeno (if using) and tomatillos in garlic, olive oil, oregano, cumin and paprika. Arrange veggies face down on parchment paper lined baking sheet. Broil for 10 minutes to get a nice smoky char, rotating baking sheet halfway through cooking time. Allow to cool for 2 minutes and then pulse in food processor until the mixture is almost smooth. Combine veggie mixture (and whatever juices were rendered when broiling) with hominy, cornstarch and chicken broth. Pour mixture in crockpot and submerge ribs that have been salt and peppered in the mixture. Cook on high for 4-5 hours. Serve in bowls topped with fresh cilantro. Have tortillas or crusty bread ready for dipping. Also great over rice!