The NCAA basketball tournament calls for some serious game day cuisine.  I thought about serving the tried-and-true “bowl or red”, but truth be told, I’m tired of the stuff.  Come football season there is nothing more enticing than classic chili at kick-off.  However, fall has come and gone.  It’s March Madness, it’s St. Patrick’s season, it’s SPRING!, we needed something green – Chili Verde fit the bill!!  Eat Up!  bigcitybelle

Chili Verde

2 1/2 lbs. pork tenderloin, trimmed and cut into 1 inch pieces

Olive Oil

1 large Spanish onion, diced

5 cloves garlic, diced

4 jalapenos, seeded and diced (if you can’t take the heat, only add two)

2 tbsp. ground cumin

1 tbsp. dried oregano

2 tsp. ancho chili powder

1 lb.  tomatillos, husked & rinsed

3 small cans mild diced green chilis

2 cans hominy, drained

1/2 bottle Corona

2 c. chicken stock

1/2 c. cilantro, chopped

sour cream

In the bottom of a chili pot, saute the onion, garlic and jalapenos until soft.  Add the pork tenderloin, cumin, oregano & chili powder and cook over medium heat until the pork is slightly browned.

Be sure the husks of the tomatillos are completely removed and rinse them well.  Place the whole tomatillos in the food processor with the chop attachment.  Chop until the tomatillos are the consistency of salsa.  Add the tomatillos, green chilis, hominy, beer and chicken stock to the pork mixture.

Simmer over medium low heat for at least an hour or until the chili has thickened and the pork has cooked through.  Top each serving with teaspoon of sour cream.