Chef Susan Thomas isn’t just a chef, she’s my lovely sister-in-law.  She introduced me to her brother, my wonderful husband, when we worked in careers not even remotely related to the culinary world.  We share a passion for cooking and our families and have been sharing our recipes and cooking tips for nearly 20 years.  She is very dear to me and makes the enjoyment of my job all the more special with her encouragement and love of the art.  Thanks for the chats this weekend, Sissy – you’re the best!

Green Pork Chili

Yield: 1 large pot


  • 2 Tbsp Puritan oil
  • Flour
  • 1 to 2 garlic cloves, minced
  • 1 large onion, julienned
  • 3 pound of lean pork, cubed
  • 1 large can of stewed tomatoes
  • 1 1/2 cans of chicken broth
  • 12 cans (yes, 12!) of green chilis, chopped
  • 3 fresh jalapenos
  • cumin
  • white pepper
  • 2 bunches fresh cilantro
  • sour cream (to serve)
  • yogurt (to serve)
  1. Heat oil in large pot, medium high.
  2. Add garlic and cook until garlic turns clear in color.
  3. Dredge cubed pork in flour and cook until browned in the oil, stirring to keep from sticking.  If pork does stick, add a little more oil.
  4. Add all pork back to the pot and add tomatoes, and onions and stir thoroughly.
  5. Shake a GENEROUS amount of cumin into the pot and stir.
  6. Add chicken broth to pot until just covers pork.  Take it easy with broth, you don’t want this too watery!
  7. Slice jalapenos and add to mixture.  Bring to a boil and let boil for 25 minutes.
  8. Add green chilis (juice and all) and a little tabasco if you’d like.
  9. Reduce heat to a simmer and let cook at least an hour!  (I cook mine for at least 2)  After the first 30 minutes add a roughly chopped bunch of cilantro.
  10. Continue to cook.  Serve over rice with a mixture of equal parts sour cream and yogurt and fresh cilantro.  We suggest lots of beer and corn bread or corn tortillas!!  Enjoy~ 


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