I’m always making, experimenting with, and devouring new and different kinds of chili. It’s a yummy, satisfying dish that’s easy to make in large quantities, and it’s almost as delicious thawed from months in the freezer as it is after a day in the crockpot. It’s also a versatile meal, and is great on rice, baked in a pie crust, or eaten “sloppy joe” style between hamburger buns.
I’m eating less beef and bison these days, and I’ve been using various meats and meat substitutes in my cooking in the past year. I’ve recently put the finishing touches on this chile verde recipe — which, of course, uses pork, tomatillos, and poblano peppers — and I’m happy to share it with you today. This particular chili has a savory and rich character, and is not fiery or overly spicy. It’s likely to be a hit even with folks with a delicate palate.