Ingredients
4 – Tablespoons butter
2 – pounds pork tenderloin, cut into 1/2-inch pieces
1/4 – teaspoon salt
1/2 – teaspoon cracked black pepper
2 – cups yellow onions, diced
1/4 – cup jalapeno chile, minced
1 – cup dried New Mexico green chiles, seeded, remove stem, and minced
1/4 – cup minced garlic
1/4 – cup roasted Chipotle chiles, peeled and minced
1 – cup grated Pepper Jack Cheese
8 – flour tortillas (6-inch)

Directions
1.    In a stock pot, melt 2 – tablespoons butter and heat.
2.    When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper.
3.    Cover and cook 1-1/2 hours or until pork is tender.
4.    Add the Chipotle chiles and simmer for 45 minutes to 1 hour.
5.    Grill the tortillas and brush with butter.
6.    Serve with grated Pepper Jack Cheese on top.  You want to spoon the chili onto your tortilla and roll up and eat.

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

Directions

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.

main courses | serves 4
ingredients
• olive oil
• 800g pork mince, the best quality you can afford
• 1 teaspoon dried sage
• sea salt and freshly ground black pepper
• 2 onions, peeled and roughly chopped
• 3 cloves of garlic, peeled and finely sliced
• 2 green peppers, deseeded and roughly chopped
• 6 small green chillies, roughly chopped
• 4 large ripe red tomatoes, chopped into small chunks
• 1 romaine lettuce, leaves washed and spun dry
• a small bunch of fresh mint
• 4 spring onions
• 1 packet of flour tortillas
• optional: 1 lime
soured cream or natural yoghurt, to serve

This green chilli is so delicious, simple to make and a total pleasure to eat. In England, we’re sort of brainwashed into thinking of chilli as just being chilli con carne, but this is completely different and I absolutely love it. I think it’s cleaner, braver and fresher than your average chilli. You can make your own flatbreads or use tortillas, or you can even serve with chapattis or naans instead.

Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.

Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.

When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.

Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.