WELCOME TO OUR KITCHEN.

TODAY WE'RE MAKING ONE OF MYFAVORITE RECIPES, GREEN CHILI PORK.

WE'RE GOING TO START OUT WITH ABONELESS CUT.

YOU CAN ALSO USE A BONE-IN.

BUT YOU WANT TOMAKE SURE YOU USE A CUT THAT HAS A LOT OF FAT GOING THROUGHIT, MAYBE NOT A NATURALLY TENDER CUT.

BUT WE'RE GOING TO BESIMMERING IT FOR SOME TIME.

WE'RE GOING TO START OUTBY CUTTING IT INTO CUBES THAT ARE ABOUT ONEAND A HALF INCHES.

IT DOES NOT NEED TO BE A PERFECTCUT, BUT YOU WANT TO KEEP THEM SOMEWHAT UNIFORMED SO THATTHEY'LL COOK IN THE SAME AMOUNT OF TIME.

OKAY.

SO YOU SEE WE'VE — WE'VECUT OUR CHUNKS UP HERE.

WE'RE SIMPLY GOING TOPLACE THESE IN A POT OF WATER.

WE'RE GOING TO GO AHEADAND BRING OUR PORK OVER HERE AND SET ITON THE BURNER.

TURN OUR BURNER ON HIGH.

WE'RE GOING TO BRING IT UPTO A BOIL, AND WE'RE GOING TO REDUCE OUR HEATDOWN TO A SIMMER.

THE REAL NICE THING ABOUTTHIS IS YOU'RE GOING TO GET A PORK BROTH MADE WHILE THISPORK IS GETTING NICE AND TENDER.

SO, WHATEVER YOU DO, DONOT THROW AWAY THE LIQUID YOU COOK YOUR PORK IN.

IT'S AN INTEGRAL PART.

OKAY.

SO WE HAVE OUR PORK ON.

THIS ISGOING TO SIMMER FOR PROBABLY ABOUT 45 MINUTES ORUNTIL IT GETS TENDER.

NEXT THING WE'RE GOING TO DO,WE HAVE A GRILL PAN ON HERE.

YOU COULD USE YOUR OUTDOORGRILL.

YOU COULD USE A COMAL.

YOU CAN USE A PANON YOUR STOVE.

THE KEY THING IS THAT IT'SHOT AND WE'RE GOING TO GET SOME GOOD BLISTERING.

WE'RE GOING TO USE SOMECHILES, TOMATILLOS.

TOMATILLOS WILL NORMALLYCOME IN A LITTLE GREEN HUSK.

WE PRE-PEELED THESE, BUTIT'S VERY SIMPLE, JUST KIND OF PEEL THE HUSKOFF AND GO RIGHT HERE.

IT'S REAL IMPORTANT TOGET A NICE SEAR ON THESE.

YOU'RE GOING TO SWEETENTHEM UP AS THEY ROAST.

WE'RE GOING TO PUT SOMEONION ON HERE AS WELL.

SO WE'RE GOING TOLET ALL THIS GO.

YOU CAN START TO HEARTHIS CRACKLE AND SIZZLE.

THIS IS GOING TO TAKEPROBABLY ABOUT TEN MINUTES TO GET THESEVEGETABLES REALLY NICE.

WHETHER YOU DO IT IN A PANON OUT ON YOUR BARBECUE IN THE BACKYARD,DOESN'T MATTER.

OKAY.

WHILE WE LET THOSE GO,ONCE THOSE ARE FINISHED, WE'RE GOING TO GO INTOOUR BLENDER WITH THEM.

I HAPPEN TO HAVE A FEWHERE THAT I ALREADY STARTED AND DID.

SO WE'RE GOING TO PUTOUR ONION IN A BLENDER.

WE'RE GOING TO PUT OURTOMATILLOS, WHICH ARE ALL GOOD AND ROASTEDAND BLACKENED.

NICE AND SOFT.

AND WITH OUR CHILES, HATCHCHILI SEASON IS IN NEW MEXICO IN EARLY SEPTEMBER,SO IF YOU CAN GET SOME REALLY GOOD CHILES.

I JUST TOOK THE TOPS OFFOF THEM AFTER I ROASTED THEM.

WE GO RIGHT IN HERE.

I THREW ONE JALAPENO INTHERE FOR A LITTLE BIT OF HEAT.

AND THEN WE'RE GOING TO GO WITHA COUPLE CLOVES OF GARLIC.

AND THAT ALLGOES IN THERE.

OKAY.

WE'RE GOING TO PUT OUR CUMIN INHERE.

A LITTLE CUMINO.

RIGHT IN THERE.

WE'RE GOING TO USEABOUT A HALF A BUNCH.

YOU CAN NEVER GO TO HEAVY ON THECILANTRO IN A GREEN CHILI.

OKAY.

RIGHT THERE, I HAVE THEBEAUTIFUL PORK BROTH THAT CAME FROM COOKING MY– SIMMERING MY PORK.

WE DID THAT AHEAD OF TIME,SO WE HAVE A NICE RICH BROTH.

THIS IS ALSO GOING TOHELP THE BLENDER TO PURÉE.

YOU HAVE TO HAVESOME LIQUID IN IT.

JUST A WORD OF WARNING:WHEN YOUR LIQUID IS HOT, YOU WANT TO BE VERYCAREFUL AND PULSE YOUR — PULSE YOUR BLENDER.

OKAY.

WE PUT THE LID ON.

WE'RE PULSING A FEW TIMES.

ALL RIGHT.

SO WE HAVE OUR –JUST LIKE THAT, WE HAVE OUR GREEN CHILI BASE.

WE'RE GOING TO POUR OURGREEN CHILI IN THE POT.

LOOK AT THATGORGEOUS COLOR.

SO WE'RE GOING TOSTART SIMMERING THIS.

WHEN YOUR PORK HAS COOKED ANDSIMMERED, YOUR ORIGINAL PORK, YOU'RE GOING TOTAKE IT OUT OF THE LIQUID.

AND IT'S ALREADY BE NICEAND TENDER AND YOU'RE GOING TO POUR ITRIGHT INTO YOUR CHILI.

AND FROM THERE, ALL WE'RE DOINGIS WE'RE STIRRING THIS UP.

AND YOU'RE GOING TO LET THISSIMMER NOW FOR ABOUT 30 MINUTES.

THE LONGER THE BETTER.

ONE OF THOSE DISHES, LIKECHILI OR OTHER THINGS, WHEN IT SITS IN YOURREFRIGERATOR, IT'S GOING TO BE OUTSTANDING THE NEXTDAY, EVEN BETTER FLAVORS.

KIND OF THE COLOR YOU'RELOOKING FOR ON YOUR CHILES AS YOU'RE ROASTING THEM.

YOU GET THIS REALLY NICEFLAVOR ON YOUR VEGETABLES.

WE'RE GOING TO GO AHEADAND PLATE THIS UP.

WHAT PERFECT COMFORT FOOD.

PORK GREEN CHILI.

CHILI VERDE.

WE'RE GOING TO PUTSOME IN A DISH THERE.

WE'RE GOING TO GO AHEADAND GARNISH WITH A NICE HOT TORTILLA.

LET'S GO A LITTLEBIT MORE ON THERE.

AND THEN WE'RE GOING TOSERVE YOUR VERY SIMPLE, VERY RUSTIC PORK GREEN CHILIWITH A NICE FRESH TORTILLA.

ENJOY.

CHEF'S MENU IS BROUGHTTO YOU BY THE SUSTAINABLE FOOD SYSTEMS PROGRAMAT RIO SALADO COLLEGE.

FOR TODAY'S RECIPE,PLEASE VISIT THIS ADDRESS.