Pork & Potato Green Chili

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


  1. 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.
  2. Add lime juice, season with salt and pepper, and divide among bowls. Garnish with the cheese and cilantro.

Slightly adapted from Rachel Ray


Soup Mondays – Chili

No 2015 resolutions for me. Still, I’m determined to temper 2014’s incessant baking flurry with a healthful alternative. This winter, I’ve implemented ‘Soup Mondays’ in the office through January and conceivably into February, if the project still interests me. In my cookbooks, there’s a dozen or more soup recipes just begging to be tried. For week #1, I elected a hearty chili (maybe not technically soup, but who will argue) adapted from the late Capt. James F. McDonnell and “The Firefighter’s Cookbook” by John Sineno. I finished the chili late on Sunday and, with the Monday morning rush, didn’t have time to snap a photo. This smoky chili smoldering with just a bit of spice was a hit in the office and may make an encore appearance at the new neighborhood Bunko group I recently joined.

Phoren’s Chili
Adapted from James McDonnell
The Firefighter’s Cookbook by John Sineno

1 lb. mild Italian sausage
1 lb. lean ground beef
1 diced yellow onion
1 diced green pepper
2 cloves garlic, minced
1 6 oz. can tomato paste
1 ½ T. chili powder
1 T. smoked paprika
1 T. dried oregano
1 T. instant coffee granules
1 T. sugar
1 t. salt
1 t. pepper
1 t. cumin
1 ½ c. chicken or beef stock
1 can red kidney beans, drained
1 can refried beans

Green Onions, chopped

Sauté sausage and ground beef. Once all water from meat has evaporated, add onion and green pepper and sauté until meat and vegetables are brown. Add garlic and sauté briefly. Add tomato paste and sauté until bottom of pan has a golden glaze. Add, chili, smoked paprika, oregano, coffee, sugar, salt, pepper and cumin and sauté until fragrant. Add stock and scrape up any browned bits from the bottom of the pan (there will not be much liquid). Bring to a boil, reduce heat, cover and simmer for 1 ¼ hours. Check and stir occasionally so mixture doesn’t burn and add additional stock if needed. While meat is cooking combine beans and set aside. After meat is cooked, add beans and heat through. Serve garnished with cheese, green onions and crema.