WHOLEHEARTED PORK GREEN CHILI
Steps:
- For the base mix: Preheat the oven to 350 degrees F.
- Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
- For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.
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- Heat olive oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef, and cook, stirring to crumble, until lightly browned, about 8 minutes. Push beef mixture to one side of skillet. Add tomato paste, chili powder, salt, and cayenne to empty side of skillet, and cook, stirring constantly, until fragrant and mixture has darkened, 1 to 2 minutes.
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