In The Chili Cookbook, Robb Walsh explores various meat-bases, spices and flavors while still maintaining true to this iconic American dish.
This is the classic green chile stew. Garbanzo beans (also known as chickpeas) are also a popular addition. Serve with warm flour tortillas and beans.
- Trim the pork chops and discard the fat; cut the meat into pencil-thin slices 1½ inches long. You should get 1¾ pounds of meat.
- Heat a Dutch oven over medium-high heat and render the bacon, stirring often. When the bacon has given up its grease (after about 3 minutes), add the pork and brown, turning on all sides, for about 7 minutes. Add the onions and scrape up any browned bits on the bottom of the pot. Add the garlic and the serrano and cook for another 3 minutes. Add the green chile sauce, bring to a boil, and reduce to a simmer. Cook until the pork is tender, about 30 minutes.
- Add the potatoes and enough water to keep the stew at the desired consistency and cook until the potatoes are heated through, then serve.
- Cover the tomatillos with water in a saucepan, cover, and bring to a boil. Remove the lid, reduce the heat, and simmer until they become softened and dull in color, about 15 minutes.
- Drain the tomatillos and transfer them to a food processor, then puree. Combine the broth, roasted chiles, pureed tomatillos, onion, oregano, garlic, salt, and white pepper in a saucepan.
- Bring to a boil over medium-high heat and reduce for 10 minutes. Add the cornstarch mixture, reduce the heat to a simmer, and cook until thickened, 5 to 10 more minutes. Add water to equal 6 cups of sauce, then serve as desired.
Reprinted with permission from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian by Robb Walsh, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.