When the cold weather sets in, by January I have made chili and cinnamon rolls 1,875 times. This cannot go on. We need a NEW chili recipe that’s just as delicious and easy as my fall-back. This pork chili checks all the boxes. I happen to love the zing of lime!

• You will need…
• 2 TBS vegetable oil
• 1 lb pork tenderloin, cubed and trimmed
• 3/4 TBS salt
• 1 tsp oregano
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 cup diced purple onion
• 6-7 medium sized tomatillos, husked and washed
• 1/2 cup green salsa
• 3 cups chicken broth
• 1 can drained black beans
• 3 TBS masa (corn flour)
• 2 TBS lime juice

In a heavy bottomed pot, heat up the oil until it’s nice and hot. Almost smoking, but not quite! Coat the pork cubes with the salt, oregano, chili powder and paprika in either a plastic bag or large bowl. Add to the hot oil in a single layer, and allow to sear and cook, stirring occasionally until done, about 5 minutes. Remove the meat from the pot turn the heat down to medium high, and add in the diced purple onions and cook until softened, about 5-7 minutes.

While the onion is cooking, put the tomatillos under the broiler for 5 minutes until soft and blackened in spots. Blend them up in the blender or food processor until smooth, it should make about a cup of puree. Add the tomatillos, pork, black beans, salsa and two cups of the chicken broth. In the remaining cup of broth, whisk in the masa to make a slurry. Pour the slurry into the pot, add the lime juice, and allow to thicken on the stove for about 10 minutes. Serve with sour cream, shredded cheese, and a big hunk of cornbread!