2017 - Giants Tailgate Chili Too

by Joseph Callahan

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Ingredients

3# Boneless chicken thighs
1# Boneless pork spare ribs
10-12 Tomatillos
2 Poblano peppers
2 long hot peppers
1 8 oz. can diced green peppers
1 large (2 small) diced Onions

SPICE MIX
5 tsp. Cumin
2 tbsp. jalapeno powder
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. white pepper

2 quarts Chicken stock
12 oz. Goya Sofrito
2 16 oz. cans Pinto beans

Instructions

Take all the spices and mix in a small container for use later in recipe.

Wash chicken thighs and pork spare ribs under cold water.

Remove any extra fat (some fat is good, too much is not).

Cut meat into small cubes keeping chicken and pork separate.

In a small frying pan, add vegetable oil and sauté chicken for about 5 minutes or until the meat is white in color.

Drain meat and wash in cold water.

Repeat the same process for the pork.

Dice all the peppers and onions into small cubes.

In a large pot, add some vegetable oil and sweat down your peppers and onions until about half the size.

Mix in about half of your spice mix and cook for 5 minutes.

Add the can diced green peppers, the meat, Goya Sofrito, chicken stock and half of the remaining spices.

This should cook for about 1 and 1/2 hours on low to medium heat.

Add remaining spice mix and pinto beans.

Turn heat to low setting and cook another 1/2 hour.

Let it sit for about an hour and check spice level.

At this point you can add more if needed. (always remember you can add heat but you cannot take it out)

You can serve as is or top with Cheddar and onions, if you like.

Corn bread would go nicely with this dish.