TayTay’s Bacon Green Chili (Croc Pot!)
2# Diced Pork Shoulder
1-1.5# Fresh Tomatillos (small dice)
1 Yellow Onion (small dice)
2 Jalapeños (small dice)
5 Cloves garlic (minced)
1 T dried cilantro
2 t salt
2 T Cumin
1t chipolte chili powder
1 T dried oregano
1- 27oz can died green chilies
1/2 Cooked and diced bacon (about 6-8 strips)
1/4 c Bacon fat (from pan you cook bacon on)
3 cups beef broth (low sodium… so you can control the salt!)
1- Set oven to 375F. Then pull out your Croc Pot (YAY for croc pot season!).
2- Line a baking sheet with foil and bake your bacooooon in the preheated oven for about 15-20min. Just get it nice and crispy.
3- While the bacon is cooking knock out all of your chopping (onions/tomatillos/jalapeños/garlic). Throw all of these veggies into your croc pot… you will need a pretty large one!
4- Next, you will need to measure out all of the dry spices (cilantro/oregano/salt/pepper/cumin/chipolte chili powder)… DON’T precisely measure each one! That will take forever. Eye ball it… Trust me.. it will be ok!
5- Dump your not so perfectly measured spices into the croc pot, along with the veggies!
6- At this point your bacon should be close to ready… be careful not to burn it! That is a crime. Let it cool for a little bit once you take it out.
7- Now chop up your pork into small (nickel sized) pieces, and add it all to the croc.
8- Now its time to add everything else (including the bacon!) into the croc pot. Mix in the can of green chilies, 1/4c bacon fat (left-over from the pan you cooked it on), chopped bacon, and beef broth!
9- Now, set your croc to low… and let the magic happen for 8-10 hours. The closer to 10 hours you can get it, the more delicious it will be!
10- This makes a lot of chili… Soo be sure to have friends over to help you eat it or pack what you don’t get to in the freezer! This freezes super well.
x4 Interval Sets (All out):
– 3min Rest between each set
– Record each interval
– Keep CONSISTENT times!
BOOTCAMP RX CLASS: