3 tablespoons lard (you can also use butter or olive oil, but since it's got pork in it any way, why not find out how delicious lard really is?)
2 medium onions
2 cloves garlic
1 lb plain ground pork (traditionally one uses whole pork butt, and you could do that if you were cooking this in the slow cooker, but this quick recipe works better with ground pork.)
2 small cans (4 ozs each) mild green chiles
1 cup chopped tomatillo (or prepared tomatillo salsa for extra kick).
1 Tbs plain gelatin (I use Great Lakes grass-fed brand)
Celtic sea salt to taste
Chopped fresh cilantro and ripe avocado for garnish
2 medium onions
2 cloves garlic
1 lb plain ground pork (traditionally one uses whole pork butt, and you could do that if you were cooking this in the slow cooker, but this quick recipe works better with ground pork.)
2 small cans (4 ozs each) mild green chiles
1 cup chopped tomatillo (or prepared tomatillo salsa for extra kick).
1 Tbs plain gelatin (I use Great Lakes grass-fed brand)
Celtic sea salt to taste
Chopped fresh cilantro and ripe avocado for garnish
- Melt the lard in a large cast iron skillet.
- Peel and chop the onions into roughly half inch chunks.
- Saute the onions in the lard until clear.
- While the onions are cooking, peel and chop the garlic. Add to the onions.
- When the onions are clear (cooked a bit but not getting brown yet) crumble the pork into the pan.
- Brown the pork.
- Add the cans of green chiles and the tomatillo salsa to the skillet.
- Add a cup of water and bring to a simmer.
- Sprinkle the gelatin over the chili and allow it to be absorbed into the liquid before stirring. Then stir the chili occassionally for about 15 minutes, or until it is a nice thick consistency.
- While the chili is boiling down a bit, chop the cilantro.
- If you used plain chopped tomatillos, you might want to add a bit of ground hot pepper just before serving. Add Celtic sea salt to taste at the table. Always remember when you are boiling something down to thicken it, do not add salt or hot pepper during cooking. Take it from me; I have learned this the hard way.
- Serve with chopped cilantro, and if you want to be super decadent (which I highly encourage) sliced avocado.