impromptu sunday fun day

Every now and then my good friend and neighbor, Cody, hosts an impromptu Sunday fun day. The event usually involves food, anyone who happens to be around on a moments notice and always a few drinks. Yesterday, late afternoon my husband and I talked to Cody. When we found out he was cooking up a huge pot of green chili the thought of making our own dinner had lost all appeal.

A little history on Cody. He's from Dallas, went to college in San Antonio, and has spent a decent amount of time in Santa Fe, New Mexico. So if it isn't obvious to you yet, let me tell you, this guy knows green chili. Before yesterday he had never made this recipe but was willing to test it out on a dozen of his friends. And we were all so happy he did. Be forewarned though, this amount of chili is intended to feed a crew. So if you aren't feeding 15, cut the recipe down accordingly. I also got the recipe last night after a few drinks. Forgive me if it isn't laden with detail. The intent is that is once the chiles are roasted everything else goes in one pot.

Cody's Green Chili

4 lbs pork loin - 1/2" - 3/4" cube

1 cup white flour

3 TBSP butter

1 can beef broth

6 C chicken broth

1 can rotel tomatoes - original

1 white onion - chopped

4 cloves garlic - minced

5 tomatoes - diced

20 Anaheim hatch green chiles - chopped

1 red bell pepper - chopped

1lb red potatoes - 1/2" cubes

1 TBSP cumin

oregano

3 TBSP green chili powder

fresh cilantro

tortillas

cheddar cheese

roast green chiles:

on a gas flame blacken green chiles and red bell pepper. once charred, pull off blackened skins and deseed.

make the stew:

Coat the pork cubes with flour. In a large stock pot over medium heat, melt the butter. Add the pork to the pot and cook until browned. Add the broth and bring to a simmer. Add the remaining ingredients. Simmer for at least an hour. Add salt and pepper to taste.

Sprinkle with cilantro and cheddar cheese and serve with warm tortillas. As with most stews, this one will be just as good the following day.

serves 15-20 as a main course.