I am besotted by Autumn, yet my love is unrequited. I wait at windows that darken imperceptibly earlier in the evening, willing the trees to burst into sunset hues, yearning for a chilling of the air that never comes, begging for the first crackling fire in the dusty fireplace. Still, she does not heed my lament. She unfurls day upon day of scorching heat, forcing tanned leaves to wither and serenely suicide without a hint of colorful fanfare. She’ll arrive when she is ready, for her own selfish pleasure and not a moment sooner, no matter my desires.
Despite this interminable summer weather, October in my kitchen means hearty soups and stews like this Pork and Potato Green Chili.
Pork & Potato Green Chili
A hearty, spicy chili of tender pork and potatoes.
- 2 tablespoons canola oil
- 2 fresh Anaheim chiles – seeded, stemmed and chopped
- 1 large white onion, chopped
- 1 ¼ pounds pork shoulder, cut into 1/2-inch cubes
- 1 ½ pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1 16-ounce jar salsa verde, medium heat
- 1 Tablespoon lime juice
- ½ cup shredded pepper jack cheese
- ¼ cup shredded cilantro
- In a soup pot, heat oil over medium-high. Add the chiles and onion and cook, stirring often, until the vegetables are softened, 5 minutes. Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes. Add the potatoes, salsa and 2 cups water; bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring the chili occasionally, until the pork is tender, about 40 minutes.
- Add lime juice, season with salt and pepper, and divide among bowls. Garnish with the cheese and cilantro.
Slightly adapted from Rachel Ray