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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: sk
Servings: 6
2 pound pork cut into 1 inch cubes
3 green peppers, in 1 inch pieces
2 green chiles, seeded and chopped (we use roasted fresh poblano, but canned are )
k
1 bunch scallions, chopped
2 garlic cloves, minced
2 teaspoon cumin
2 teaspoon chopped oregano, fresh
3 tablespoon chopped fresh cilantro
1 bay leaf
3 cup beer
8 ounce can chickpeas drained
1 ½ tablespoon cornstarch mixed with 3 tablespoon cold water, optional
Salt
1 avocado, peeled and seeded
1 tablespoon lime juice
Heat 4 tablespoon oil in heavy pot and lightly brown pork over high heat. Lower heat and add green peppers and cook till softened. Add chiles, scallions, garlic and cumin and cook for about 2 minutes. Add the liquid and lower heat. Simmer covered about 1 to 1 ½ hrs, until meat is tender. Add the herbs and chickpeas during the last 45 minutes. If necessary, thicken with the cornstarch. add salt to taste and remove bay leaf. Toss the avocado with lime juice and sprinkle over the top of the chili to serve.