Pork chili weather

 

Pork chili makes a nice change from ground beef. All you need is a heavy Dutch oven and time at home. And we have plenty of that these days. 

I bought a nice pork roast this week and decided not to make the gravy and mashed potato thing.  So I had the sou chef dice it up while I took a long walk. He loves jobs like that! He is slow but precise.

That ultra lean pork loin doesn’t work for a dish like this. You can cook it forever and it just gets dry and crumbly. A bit of fat helps the meat braise succulent and tender. 

 

After I browned the pork, added a big pile of diced red onion, green pepper, jalapeno peppers and garlic. A small amount of pork stretches out into many servings. This is a healthy, wholesome winter dish.

 

Then add a couple tablespoons of chili powder (be sure it's fresh) salt, pepper and two or three cans of tomatoes, depending on how much pork you have. Cook slowly with the lid tightly closed for at least 2 hours. It takes patience, but smells delicious. The pork chunks eventually become fork tender. At that point, add a couple cans of beans (or not) and simmer a little longer.  

We resisted eating it last night, because like homemade soup, chili is always much better the next day.

 

OK, weather report.  Things can change fast here, but at this point it looks like bulk of the snow storm will hit Friday afternoon into Saturday. The snowfall prediction ranges wildly, between 1-15 inches in Seattle. We haven't heard anything yet about our vaccination appointments being cancelled or changed.  Fingers crossed.