Chef John Grainger from The Tailwater Lodge in Altmar shares his recipe fo a "Green Chili" - and it's perfect for a cool Fall day!
1 cup chopped (high quality) raw bacon
1 cup cooked chorizo sausage cut into small 1/4” pieces
2 tblsp vegetable oil
2 cup medium diced raw pork tenderloin
2 tblsp finely chopped fresh garlic
1 1/2 cup diced celery
2 cup diced Spanish onion
4 cup rich chicken stock
3 cup canned green chilis (diced)
2 1/2 cups cooked, fully rinsed white beans
3 tblsp Finley chopped and deseeded green cherry peppers
1 1/2 tblsp cumin powder
To taste salt
To taste black pepper
3/4 cup lime juice
1/2 cup finely chopped fresh cilantro
1 stick unsalted butter (cut into small cubes)
As needed sour cream
As needed crispy tortilla strips
In a large soup pot, while constantly stirring......render the bacon, chorizo and oil on high heat until the bacon in crispy. Add the pork tenderloin and sauté until browned on all sides. Next add the garlic, celery and onion. Continue to cook on high heat (while stirring) until the onions turn translucent. Add the chicken stock and bring to a boil. Next add the green chilis, cherry peppers, white beans, cumin, salt and pepper. Bring back to a boil and turn heat down to medium-low. Simmer for 45 minutes. Add the lime juice and butter and adjust the flavor to your liking with salt and pepper. Serve with a sour cream and crispy tortilla garnish on top. Enjoy!
The Tailwater Lodge is located at 52 Pulaski Street in Altmar. Call them anytime at 855-895-6343 or visit their website by clicking here.