* Hatch chiles from Whole Foods, not from the street vendors that appear each year
* white onion
* garlic
* 3 regular size tins of roasted tomato pieces
* corriander
* cumin
* Mexican oregano
* salt
I could have doubled the amount of Hatch chiles and still been reasonable. The chili is not hot.
No tomatillos.
No masa harina or any corn element, no posole.
No tortillas because I didn't want to make any.
No lime or vinegar or sugar, no sweet/sour elements
No black pepper.
It's rather plain. Like hospital chili. It's open to any enhancement. It's tamed. Chili that children could eat. Not extravagant or exotic. Just plain. The pork is very tender and nice.
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