Creamy Avocado Green Chili
"Green chili built off of a recipe my mother used to make me as a boy in Colorado. Great on its own or smothering a burrito, but probably best just scooped up with fresh flour tortillas."
Ingredients
| Ingredient | Quantity |
|---|---|
| pork chops | 2-2.5 lbs, 28 oz, 14 oz, 1, 1, 3, 5, 2 cloves, 1/2 tsp, 1/2 tsp, 1/2 tsp, 1 1/2 tsp, 1.2 cup, 1/4 cup, 1/2 cup |
| canned hatch green chilis diced | |
| chicken broth | |
| fresh serrano pepper finely chopped | |
| large onion finely chopped | |
| large avocados | |
| roma tomatos | |
| minced garlic | |
| Mexican oregano | |
| cayenne pepper | |
| coriander | |
| garlic salt | |
| avocado or olive oil | |
| (optional) flour | |
| (optional) water |
Directions
- Tenderize pork chops and cut up all the vegetables other than the avocados
- In pan cook pork chops till no longer pink, pull them and then chop into small pieces.
- Into a crockpot on high add all ingredients other than the avocado and avocado or olive oil.
- While it cooks, add the avocados and the avocado or olive oil to a food processor and puree it until it becomes smooth and creamy.
- add avocado puree to chili either while cooking or just before serving and mix well to make chili creamy.
- (optional) While cooking you can add, bit by bit, flour and water to thicken the chili. Usually unneeded.