#green chile
White Sands, New Mexico. The desert is located in Tularosa Basin New Mexico. Its white sands are not composed of quartz, like most desert sands, but of gypsumandcalcium sulfate. Unlike other desert sands, it is cool to the touch, due to the high rate of evaporation of surface moisture and the fact that the sands reflect, rather than absorb, the sun’s rays.
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My chicken Carbonara the other night with green chili Pappardelle pasta. It was spicy yet delicious.
PALEO Version of CHILE VERDE CON CERTO (Green Chile with Pork)
Crock Pot recipe
This recipe is not a traditional green chile as I use a few ingredients of my own liking, such as the onion, Bell pepper and chicken broth. However, you should always cook to please your palate over someone else’s ideas of what is and isn’t traditional.
Ingredients:
2.5 to 3 lbs. of boneless sirloin pork chops trimmed of all visible fat and cut into bite sized cubes. Pork Loin will also work well.
1 Tbsp of bacon grease
sea salt and black pepper to taste
1 large onion chopped
1 garlic bulb minced (about 8-12 cloves)
3 large tomatillos chopped (husks removed)
3 large Green Bell peppers chopped (Or 2 green and 1 yellow)
1 14.5oz can of diced Tomatoes
2 7oz. cans of mild green chiles (I used fire roasted)
1 4oz can of Hot green chiles
1 Tbsp dried oregano
2 Tbsp ground cumin
2 Tbsp dried cilantro
1 cup chicken broth
2 Tbsp of Lime Juice
**Optional – 1 green habanero pepper seeded and minced. This will add some serious heat but without overpowering the flavors. Use only if you like hot spices. If you prefer not too spicy you can also leave out the can of hot chiles.
Directions:
In a large pan melt the bacon grease and brown the cubed pork . After about 8 minutes add the chopped onion and minced garlic. Season with salt and pepper. Sautee for another 2-3 minutes to sweat the onions.
Transfer the pork and onion mixture to a crock pot (preferred method) Deglaze the pan with the chicken broth and add to the crock pot. Add all the other ingredients to the crock pot, stirring to mix well. Cover and cook on low for 6-8 hours.
If cooking on stove top add all ingredients to a dutch oven and simmer for one hour, stirring occasionally.
(If you are not strictly paleo, this is also delicious served over quinoa as a rice substitute, which is how my kids eat it.)
* This was extremely nice to come home too after sitting in traffic for an hour after teaching my class.
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