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Diced! Chili Cook-off: Heather – Chili Verde

Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Heather at The Urban Suburban Woman

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I was so excited when I received an email from The Ranting Chef, asking me if I wanted to participate in his chili competition! I also knew exactly what I wanted to make……my mom’s Chili Verde!!! I love this stuff! Mom always makes a huge amount so that we can take leftovers home to enjoy for the rest of the week. Our favorite way to enjoy her Chili Verde is with chips and cheese. The best “nachos” ever! It is also good stuffed into a burrito, or just by itself. The options are endless! I hope you enjoy this family favorite as much as we do!

Although I prefer my moms Chili Verde,( it always seems to taste better when she makes it) I did, however, make this batch myself! 🙂

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Doesn’t it look yummy?! Ok. Time to get started!

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This is it folks. All the ingredients you will need to make Mom’s Chili Verde! You can use any size pork roast you like, I used

a two pound one.

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Cut the pork roast up and toss it into your crock pot with pureed jalapeno, green chili’s and salt and pepper.

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Add just enough water to fully cover your roast. Now it’s time to start your crock pot! One of the best parts about this recipe? The smell! I just loved how the smell filled my house with memories of my parents house! The smell of home.

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Remove the roast pieces and shred with a fork, then return to the crock pot along with the hominy.

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Chili Verde

The Goods

1   2 pound boneless pork roast

1   12 ounce jar of sliced jalapenos

1   30 ounce can of yellow hominy

1   7 ounce can of diced green chilis

Salt and pepper to taste

The Steps

Chop pork roast into large pieces and place in your crock pot. In a blender, puree desired amount of jalapenos and juice (I used half of a 12 ounce jar and it was just hot enough for us). Add the jalapeno puree and chili peppers to the crock pot. Add enough water to just cover the roast. Cook in a crock pot on high until the meat is soft enough to easily shred with a fork. I cooked mine overnight. The cooking time will depend on the size of your roast and the size of the pieces you chop up. It will at least take 8 hours.

Remove the pieces and shred the roast. Add it back to the crock along with the hominy. Cook for an additional 30 minutes and serve by itself or with your favorite toppings!

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Tags: , , , , , , , , , , , , , ,

Categories: chili, Guest, kosher, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

5 Comments on “Diced! Chili Cook-off: Heather – Chili Verde”

  1. esraabusheikh
    November 13, 2014 at 11:06 am #

    this looks amazing!!!

    Like

  2. Ana
    November 15, 2014 at 6:10 pm #

    I love crockpot recipes! This looks yummy and easy.

    Like

  3. January 5, 2015 at 7:34 am #

    Reblogged this on 3rd Gen A1C and commented:
    I love chili when the weather gets cold!

    Like

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