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Arizona Hatch Chili
October 28, 2018

I perfected my version of this about 30 years ago and it has won many chili cook-off prizes. Flouring the meat before browning it adds all the thickening we need to make it stew rather than soup. Most often I don't add tomatoes - they really take this in a sweeter direction, so omitting them makes a more savory stew. I always add hominy... taking the dish in the posole direction but ever so much richer. Finally, we served it with warmed flour tortillas and sour cream and shredded cheese toppings for those who like them. And this pork/green chili combination works as a sauce - many like it over rice... and a great filling, with cheese, for burritos.

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