That’s a wrap!
Harvest season is over and now farm families begin to focus on a few other activities: Christmas, football and basketball seasons. All three new points of focus offer great opportunity for one thing: trying out a new recipe.
This week Harvest Land farmer-member Heather Hill partnered with the Indianapolis Colts Best Tailgate on Fox 59 WXIN Indianapolis and Registered Dietitian Kim Galeaz to introduce a tailgate (or Sunday afternoon couch session, or holiday party) recipe that uses a staple product from right off the farm: farm fresh pork.
While serving as an AGvocate and telling her story on the news, Heather made a great point that farmers are the original tailgaters, since we eat so many meals on the tailgate of the truck during the spring and fall seasons. We couldn’t agree more! We also couldnt be more proud to have one of our members on television discussing how products grown right in here in our trade territory make it to the general consumers’ supper table.
Poblano Pork Chili
- 1 ½ tablespoons corn or vegetable (soybean) oil
- 2 pounds boneless pork loin chops, cut into 1-inch cubes
- 4 cups reduced sodium chicken broth
- 1 ¾ cups finely chopped onion
- 4 large garlic cloves, finely minced
- 1 jar (16 oz.) salsa verde (green chili salsa)
- 2 large poblano peppers, seeded and chopped
- 2 cans (4.5 oz.) chopped green chilies, undrained
- 2 cans (15.5 oz.) white or golden hominy, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 3 tablespoons flour
- 1 can (15-16 oz.) black beans, rinsed and drained
- ½ cup chopped cilantro
Garnishes/toppings: Crushed corn tortilla chips, cilantro, sour cream, angel hair coleslaw, sliced radishes, lime wedges.
Heat oil in a large 12-inch skillet over medium-high heat until hot. Add pork cubes and cook, browning on all sides and stirring frequently, about 10 minutes.
Place pork in 5-quart slow cooker pot along with broth, onions, garlic, poblanos, green chilies, hominy, cumin, oregano, cloves, black and red pepper. Cover and cook on low for 8 hours. At the 7 ½ hour mark, remove ½ cup chili liquid in glass bowl and add flour; stir to make a paste.
Add this paste back to chili and stir well. Add beans and stir. Cook another 30 minutes or until chili is thickened slightly. Stir in cilantro. Serve with desired garnishes and toppings, and corn tortillas, too. Makes about 14-15 cups (7-8 servings).
Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD
We should note that even though this has affiliation with the Indianapolis Colts, we invite Bengals fans to enjoy this recipe, too.