Unable to find a Southwestern-style pork chili
like the ones he loved in Colorado, Jesse Boone,
an Alpharetta, Ga., accountant, devised his own.
It's easy enough to throw together for
weeknight meals. Roasted and peeled poblano
or Anaheim chilies are traditional in this recipe,
but canned chilies, hot or mild, also work well.
If you would like to prepare the chili in the
morning before work, set the slow cooker on
low and cook all day.
Slow-Cooker Green Chili with Tortillas
3 to 4 pounds bone-in pork butt, trimmed, cut into
large chunks, or 1 1/2 pounds boneless pork butt
1 can (27 ounces) or 7 cans (4 ounces each)
chopped mild green chilies
3 canned chipotle chilies or to taste
2 teaspoons ground cumin
1 head garlic, cloves peeled but left whole
2 tablespoons flour
2 cups cold water
Salt, freshly ground pepper
Flour tortillas
Sour cream, optional
1. Place the pork, green chilies, garlic, chipotles
and cumin in a slow cooker; set to desired
temperature. Stir flour into cold water until
dissolved; add to cooker. Cover; cook on high
until pork is tender enough to pierce easily with
a fork, about 5 hours.
2. Remove meat from pot; let cool until you can
work with it. Shred into a large bowl. Remove
garlic and chilies; mash them and spoon over
pork. Season with salt and pepper. Roll in tortillas;
serve with sour cream if desired. Yield: 6 servings
Nutrition information per serving:
224 calories, 33% of calories from fat
8 g fat
3 g saturated fat
69 mg cholesterol
12 g carbohydrates
25 g protein
556 mg sodium
3 g fiber
