I know I have gone on and on about roasting veggies but just indulge me one more time… This roasted veggie green chili is going to blow your mind.
When you roast vegetables you add so much flavor with such little work. Veggies. Olive oil. A little salt. Done.
I first had green chili while cooking with my friend out in Yampa, Colorado. Neither of us loved skiing but we both loved cooking so we would go up to her tiny little house in the cutest little town and we would cook, read, and crochet surrounded by foot upon foot of gorgeous snow. How lucky was I to find a best friend like that?
In my limited experience with chili, it was made with ground beef, beans, and tomatoes. Easy peasy. Done. I had never heard of a chili made with pork. Green chili? You must be kidding. I also thought that green chili was green. It’s not.
This green chili was so easy! It can definitely be a weeknight dinner option for your family.
I am also kind of obsessed with schug right now – it’s kind of a middle eastern cilantro sauce. Wowzer. It’s good. I think I might start putting it on everything.
Roasted Veggie Green Chili
For this Roasted Veggie Green Chili, start by roasting your onions and chilis while you are gathering the rest of your ingredients and getting the pork browning. After that, all you need to do is add the roasted veggies, tomatoes, broth, and white beans. This recipe can’t get any easier.
- 2 lb pork, chopped into large bite sized pieces
- 2 T gluten-free (or regular) flour
- Salt and pepper
- 2 teaspoons cumin
- 6-8 cloves garlic, sliced
- 3-4 peppers, assorted, chopped
- 1 large onion, sliced
- 1 can fire roasted tomatoes (14 oz)
- 1 can white beans (14 oz)
- 1 carton chicken broth (32 oz)
- Spread onions and peppers evenly over a cookie sheet. Drizzle with olive oil. Sprinkle with salt. Cook at 400 degrees for 20 to 30 minutes.
- Toss pork cubes in flour seasoned with salt, pepper, and cumin.
- Add olive oil to a heavy bottomed pan. Add 6 to 8 cloves of sliced garlic. Cook.
- Add pork tossed in flour. Brown.
- Add roasted veggies, fire roasted tomatoes, carton of broth, and white beans.
- Simmer for an hour to an hour and a half.
- Top with spicy schug ... optional! To make my schug - combine 2 spicy peppers, 1 bunch cilantro, ½ bunch parsley, 6 to 8 garlic cloves, salt, and some olive oil in a food processor. Process! Season to taste. Serve over everything.