Rio Verde Shredded Pork & Roasted Onion Chili
Makes 4 servings

Ingredients

• 3 – medium red onions

• 1 – cup toasted ancho chile, seeded and minced

• 2 – cups chicken broth

• 2 – tablespoons peanut oil

• 1/4 - jalapeno, chopped

• 1 – cup poblano chile, diced

• 3 – Tablespoons garlic, minced

• 2 – pounds cooked shredded pork

• 1/2 - teaspoon salt

• 1/2 - teaspoon freshly ground pepper

• 2 -  Tablespoons tomato paste

• 2 – Tablespoons cumin seed, toasted and ground

• 2 – Tablespoons dried Mexican oregano

• 3 – Tablespoons corn flour

• 4 – Tablespoons fresh lime juice

• 1 – cup water

• 1/2 - cup sour cream

• 4 – flour tortillas (6-inch)

Directions

1. Cut onion into quarters.  Using a sheet pan, place quartered onions and brown in a 350-degree oven until toasted about 5 minutes.

2. Using a hand blender, puree ancho chile with a small amount of chicken broth.  Then add to remaining chicken broth.

3. Using a heavy stockpot, heat until hot and add peanut oil.  Sauté onions, jalapeno, and garlic until onions are tender.  Remove from pot and set aside.  Brown the shredded pork until brown, add the salt and pepper.

4. Lower heat and add in the sautéed onion mixture to the shredded pork.  Add the ancho chile and chicken broth.  Now add the tomato paste, ground cumin seed, oregano, corn flour, 2 tablespoons lime juice, water.  Stir and bring to a boil.  Reduce heat and simmer for 1-1/2 hours.

5. Mix together the 2 tablespoons lime juice with sour cream.

6. Ladle Shredded Pork and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour cream on each serving.  Serve with flour tortillas.

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.