Colorado Green Chili

http://allrecipes.com/recipe/214191/colorado-green-chili-chile-verde/

6 servings 

Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves

Directions
Prep: 20 m
Cook: 1 h 15 m
Ready In: 1 hour 35 minutes

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Return the pork to the pot, and stir in the green chilies, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chilies. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Butter Bob's Famous Chili

http://www.buttermakesyourpantsfalloff.com/butter-bobs-famous-chili/

1. Brown 3 1/2 pounds of hamburger meat. (1 3/4 pounds for half recipe)

2. While the meat is browning, use a food processor to chop two green bell peppers and one yellow onion.

3. Measure the spices on a plate (so you can add easily when the hamburger is browned).
– 2 tsp of garlic powder (1 tsp)
– 1/8 cup of cumin
– 1/4 cup of chili powder
– 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
– 3 tsp salt

4. Open the two cans –
one 10.5 oz can of Rotel Tomatoes and Green Chilies.
one 10.75 oz can of Tomato Puree.

5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).

Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.

6. Add the spices you prepared into the pot with the meat and mix.

7. Add chopped onions and peppers into the pot with the meat and mix.

8. Add a full box of beef broth or about 32 ounces.

9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.

10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.

Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.

It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.

297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.

272 grams of protein for full pot.
83 grams of Total Carbs for full pot.
60 grams of Net Carbs for full pot.

Green Pozole

http://www.pizcadesabor.com/pozole-verde-de-pollo/

Translated from Spanish

Ingredients

400 grams pozzolan corn precooked (almost a pound = 14.1096 ounces)
2 chicken breasts
2 cloves garlic
6 green tomatillos (green tomato)
1 chile serrano
1 cup cilantro
2 tablespoons pumpkin seeds
2 ½ liters of water
¼ white onion
1 branch epazote, optional*
¼ teaspoon ground cumin
¼ teaspoon dried oregano
Salt and black pepper, to taste
Radishes, lettuce, avocado and lemons, to serve
Toasts, tortillas or bread, to serve
Raw green sauce:
2 lemons
½ cup cilantro
1 to 2 chiles serranos

Elaboration
Green pozole:
Wash the pozolero maize very well until the water comes out transparent. Cook in plenty of water until the corn bursts and is soft, about 50 to 70 minutes. Strap and reserve.
Put 2 ½ liters in a large pot and cook the chicken over medium heat until it is cooked and you can crumble it, depends on the chicken breast, it takes about 15 to 25 minutes.
Blend the tomatillo with garlic, onion, cilantro, salt, cumin, oregano, epazote (optional) and pumpkin seeds with 1 cup of water until it has a smooth consistency. Strain through a strainer and place in a hot pan without oil. Cook about 5 to 10 minutes or until I changed color.
Remove the chicken from the water and crumble. Add the cooked pozolero corn, the green sauce of the frying pan, the shredded chicken and season to taste.
Covered kitchen 20 minutes more so that the flavors are mixed well.
Serve with cabbage or lettuce, radishes, dried oregano, lemon and avocado.
Raw green sauce:
For the sauce or what you reserved of the strainer, place in the blender along with the lemon juice, cilantro and chili, either 1 or 2, depends on how spicy you like it. Blend until smooth and serve with the pozole, perfect for those people who like spicy.

Notes
I note that I put the epazote as an option in the recipe more than anything because I was very allergic for many years to epazote. Apparently I no longer have that allergy (I have not done the new studies) but I do not risk, that is why I do not use it in my recipe but can add if they wish.