Chilly? Cook Some Chili!
Heat oven to 450F.
Place the fresh tomatillos, onion quarters, garlic and peppers on a foil-lined baking sheet and roast for 20-25 minutes, flipping half way through. Allow to cool slightly, then place the roasted vegetables and the cilantro in a blender, and pulse until the mixture takes on a salsa-like texture.
Toss the pork cubes with flour. Heat olive oil in a large skillet over medium-high heat. Brown the pork on all sides, working in batches as needed. Add the browned pork to the slow cooker and then add the chicken broth, salt, pepper, cumin, oregano and roasted vegetable salsa.
Cover and cook on high for 4 hours or low for 8 hours. Serve with warm tortillas.
Semi-Homemade Skillet Cornbread
Prepare cornbread according to package directions. Stir in the canned corn. Pour the mixture into a cast-iron skillet and bake according to package directions. While the cornbread is baking, beat together the butter and honey until light and fluffy. Brush the top of the cornbread with some of the honey butter as soon as it comes out of the oven. Serve with the remaining honey butter.
(recipe by Bob Plager, adapted from www.chilicookoff.com)
First Round of Spices
Second Round of Spices
Third Round of Spices
*Yes, these are very specific spices, and a lot of them, but then again, this is a world-champion recipe. I was able to find them at www.mildbillsspices.com.
Melt the shortening in a large stockpot. Brown the meat on all sides, working in batches as needed. Transfer the meat to a colander to drain, rinse it with water, and return it to the pot. Add the broths, tomato sauce, prunes, water, and first round of spices. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until meat is tender, about 2 hours, removing the prunes half way through. After the 2 hours are done, stir in the second round of spices, add 1 to 1 ½ cups of hot water if it needs additional liquid, and simmer another 30 minutes. Add the third round of spices and cook 15 more minutes. Add Tabasco to taste and garnish as desired.