Denver Green Chili

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Recipe of the Week - 9/30/11 Pork Ribs in Green Chili People's Choice Award

This is a tasty, robust dish. I love the way you
can grab a rib and chomp on it. This was very
popular with the crowd at the Denver Chili Fest.
This may have a lot of ingredients, but it is
easy to make.

This dish was created by Joe Rivera. I think
this is an ideal dish for a game day party.



Pork Ribs in Green Chili

Ingredients:
• 3-4 lbs Pork baby back ribs
• 4 large Russet potatoes, peeled and cut into 1 inch cubes (after
peeling and cutting, keep them in a bowl of water to prevent browning
until they are needed)
• 1 tsp salt
• 1/2 Lb bacon
• 12-15 fresh tomatillos, outer husks removed, rinsed, and chopped
• 2 jalapeños, seeded and chopped
• 1 medium onion, skin removed and chopped
• 2 medium tomatoes, chopped
• 3 lbs Green Chilies (Hatch or similar), roasted, peeled, and chopped
• 3 14.5 oz cans chicken broth (sodium free)
• 5 garlic cloves, skin removed and minced
• 1 bunch cilantro, coarsely chopped
• 1 tbs cumin powder
• 1 tsp celery salt
• 1 tbs chili powder
• Salt and Pepper


Preparation:

1. Heat a large cast iron Dutch oven over medium heat.
    When oven is hot, fry bacon till crisp. Remove bacon and set aside for
    later. Pour most of the bacon grease out leaving approximately
    2 tablespoons in the Dutch oven to sauté the vegetables.
 
   
2. Sauté the onion, jalapeños, and garlic until soft. Add 2 cans chicken
    broth, tomatillos, green chilies, and tomatoes. Adjust heat to allow chili
    to simmer. Cover with lid and let simmer for two hours.

3. Heat a separate heavy skillet over medium/high heat. Remove the
    silver membrane from the ribs and trim excess fat. Cut the ribs
    into large pieces that will just fit into the skillet. Salt and pepper both
    sides of the ribs and place in hot skillet. Sear on both sides until brown
    (approximately 5 minutes per side).


4. Add ribs to Dutch oven with chili. Crumble saved bacon and add to chili.
    Drain potatoes and add to chili. Add additional chicken broth as required to
    ensure ribs and potatoes are covered. Cover with lid and let simmer for
    another hour.

5. Add remaining spices and cilantro. Adjust and simmer for another ½ hour.
    Check ribs and potatoes for tenderness and taste chili for spices. If
    desired add additional spices to taste and allow to simmer more if potatoes
    or ribs are not done. Cut ribs into individual pieces before serving.
  

Preparation time: 30 minutes
Cooking time: 3 hours

Serves 6-8

Have a hot week!

Anita

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