| Gambler’s Chili |
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Recipe type: green chili
Author:
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Serves: 10
A simple, straightforward recipe.
Ingredients
- 2 lbs. pork tenderloin, cubed
- 1 cup coarsely chopped onion
- 14 oz. Swanson chicken broth
- 10 oz can or bottle of green salsa
- 2 1/2 cups diced green chiles
- Spice Mix Ingredients:
- 3 tsp garlic (minced or mashed)
- 2 ½ Tbsp chicken base (bouillon)
- 1 tsp celery salt
- 1 Tbsp flour
- 2 tsp oregano
- 1 Tbsp cumin
- 3 Tbsp diced jalapeno pepper
- 1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
- 1 Tbsp green chili powder
- *Tabasco (green)
- *Salt Salt to taste
- Cook additional 15-20 minutes
Instructions
- Brown pork and drain.
- Add onion and chicken broth, then simmer 1 hour, stirring often to avoid sticking.
- Add spice mix and green chili salsa, then simmer 1 hour.
- Add diced green chiles, then add salt and tabasco to taste.
- Simmer another hour and serve.
Green Salsa any kind? like 505 or pace or more like the Hatch Green enchilada sauce?
thanks
Sorry bout the delay. Yes, any kind will do. I tend to use the Safeway brand. I think it is particularly good and less expensive that most others.
Note, green salsa is different from green enchilada sauce. 505 makes a whole line of products, and I think most of them are very good.
Green chili powder is harder to find. You can’t find it in most grocery stores. It is at The Chili Guys at 55th & Federal and at the Savory Spice Shop in Old Littleton.
This is a fabulous recipe. I’m completely hooked on it. A note regarding the green salsa; the brand you buy makes a huge difference. For example, some green salsa brands are heavy on the jalapeno, while others are heavy with the tomatillos. Brands with more jalapeno obviously bring more heat to the recipe. I’ve found that I enjoy using about 5oz of each (I haven’t found any one brand with the perfect mix yet).
As the reader above mentioned, green chili powder is tough to find. For a couple of years I made this without the green chili powder until a couple of months ago when I finally bought some online, and let me tell you, it does make a difference… it adds really great flavor. So if you’ve been making this without the green chili powder, I encourage you to spend a few bucks and order some online.
For my twist on this recipe, I like to cook up a bunch of bacon to use for other recipes in order to have the bacon grease to cook my pork in. It brings in a nice flavor. A couple of other winning recipes on the site did that, and it’s a nice touch.
Finally, the great thing about this recipe is that it is so dang easy… most ingredients I have around the house on a regular basis. It’s a snap to make, and is just awesome! I like to serve with warm tortillas. Lauren Ray, I love you!
I usually use more than 2 lbs of meat and prefer the Herndez green salsa. The hardest part for me is preparing the green chilies. I use a mix of poblano and cubanelle peppers. Very good over rice!
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