Monday, July 14, 2008

My Personal Waterloo

It's going to be the quest for a good pork green chili recipe. I tried it again this past weekend, with similar results to last time: tastes pretty good, too liquidy. I'm going to figure this out if it kills me (which it probably will).

The first time I ended up mixing in flour, which gave me big clumps of congealed pork fat and flour floating in the chili. Unappetizing. This time I opened the cupboard to find the flour bag full of ants. That might have given it some more consistency, but I'm not that brave an eater.

Any tips, world? Anyone just surfing by and happen to have a great pork green chili recipe to share? (If it works in a crock pot or slow cooker, bonus)

1 comment:

Nanuk of the North said...

Congealed pork fat isn't a southern delicacy? I gotta learn more about Dixie.

Ants have protein. They're good for the heart, no doubt. Pork fat, not so much.