Agua Fria Green Chili
Makes 6 to 8 servings

Ingredients

• 2 – Tablespoon butter

• 1 – large yellow onion, chopped

• 3 – cloves garlic, minced

• 1 – jalapeno chile, seeded and minced

• 2 – pounds pork tenderloin, cut into 1/2-inch cubes

• 2 – Tablespoons tomato paste

• 1 – can crushed tomatoes (16-ounces), un-drained

• 2 – cans whole green chiles, chopped (4 ounces)

• 1 – medium potato, peeled and grated

• 2 – cups chicken broth

• 1/2 - teaspoon cumin, ground

• 1/2 - teaspoon dried oregano

• 1/2 - teaspoon dried cilantro

• 1/4 - teaspoon salt

• 1/2 - teaspoon ground pepper

• 1 – cup grated cheddar cheese

1. In a 5-quart stockpot, heat butter and sauté onion, garlic, and jalapeno.  
2. You want the onion clear.  
3. Add pork, cover, and cook 10 minutes.  
4. Stir the ingredients.  You want the pork to lose its pink color.  
5. Stir in tomato paste and stir until it is blended.  Add tomatoes to the pot.
6. Add green chiles, potato, chicken broth, cumin, oregano, cilantro and bring ingredients to a boil.  
7. Cover, reduce heat and simmer 1 hour.  
8. You want the pork to be tender.  
9. Add the salt and pepper and remove cover.  
10. Continue to simmer an additional 15 minutes.  
11. Ladle stew in to individual bowls.  Garnish with cheese.

Picnicking & Tailgating

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.