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Green Chile Chili From Chef Lesli Sommerdorf for Harmons Serves 6-8 Ingredients: 1 (4- to 5-pound) pork butt 3 garlic cloves Salt and freshly ground pepper 1 tablespoon canola oil 1 large yellow onion, diced 3 garlic cloves, chopped 1 (16-ounce) can diced tomatoes 1 cup frozen corn, thawed 1 (14-ounce) can cannellini beans 2 cups diced green chiles 1 tablespoon salt 1 tablespoon freshly ground pepper 1 tablespoon garlic powder 1 tablespoon garlic salt Instructions: Preheat the oven to 275 degrees or 325 degrees depending on the cooking time. Insert a roasting rack into a roasting pan and lightly spray with cooking spray. Using a knife, cut 3 holes in meat. Push the garlic cloves into the holes and season the pork liberally with salt and pepper. Cover the bottom of the roasting pan with water and cook the pork, fat side up, for 10 hours at 275 degrees or for 7 hours at 325 degrees. Let cool, cut up the pork into small pieces, and shred. Reserve the liquid. In a large Dutch oven over medium-high heat, warm the oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, corn, beans, chiles, salt, pepper, garlic powder, garlic salt, and the reserved pork liquid and stir to combine. Reduce the heat to medium, cover, and cook, stirring occasionally, about 20 minutes. Add the pork and any juices, stir, cover and continue to cook, another 15-20 minutes. Season with salt and pepper, if needed, and serve. Chili Cheddar Brats From Grandma Laurel Ellsworth From Chef Lesli Sommerdorf for Harmons Serves 4 Ingredients: 2 tablespoons canola oil, divided 1 onion, sliced 1 bottle amber ale 4 bratwurst sausages 4 buns, toasted 2 cups Green Chile Chili, warmed 1/2 cup grated white cheddar cheese 1/2 jalapeno, minced, optional Instructions: In a medium saucepan over medium-high heat, warm 1 tablespoon oil. Add the onion and cook until translucent, about 5 minutes. Add the beer and bring to a simmer. Add the bratwursts and cook, 5-7 minutes. Meanwhile, in a frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Transfer the bratwursts to the pan and let brown, about 5 minutes. To serve, put the brats in the buns, divide the chili among the 4 buns. Top each bun with cheddar cheese and jalapeno, if using.
