Tomato Verde Chili

• FOR THE CHILI:
• 2-1/2 cups Green Tomatoes, Chopped
• 2 teaspoons Canola Oil
• 1 piece (link) Linguisa Sausage (or Andouille Or Chorizo, Just As Long As It's Smoked)
• 1 cup Onion, Chopped
• 4 cloves Garlic, Chopped
• 1 teaspoon Ground Cumin, Heaping
• 3 Tablespoons Canned Diced Green Chiles
• 1 Tablespoon Flour
• 2 cups Chicken Broth
• 1 can (14 1/2 Oz) Fire-roasted Tomatoes, Drained
• 1 pound Boneless Country-style Pork Ribs, Cubed
• Kosher Or Sea Salt
• Cayenne Pepper
• Cumin (liberal)
• Optional Garnishes: Sour Cream, Chopped Cilantro, Etc
• _____
• FOR THE POLENTA:
• 1 cup Chicken Broth
• 1 cup Polenta
• 1 Tablespoon Sour Cream (or Try Plain Yogurt Or Greek Yogurt)
• 1/4 teaspoons Ground Cumin
• Salt To Taste

1. For the Tomato Verde Chili:
2. Place chopped green tomatoes in colander and sprinkle with about 1 teaspoon salt. Toss and let stand for about 45 minutes, then rinse and drain.
3. Heat 1-2 teaspoons oil in deep skillet. Saute sausage till browned, remove with slotted spoon and set the sausage aside, reserving the flavored oil. Add tomatoes, onion and garlic and saute. Add cumin and diced chiles.
4. Cook till tomatoes and onions are soft. Then add flour, stir till veggies are coated, add chicken broth and stir till thickened. Add canned tomatoes and sausage and simmer for 30-45 minutes.
5. Note: You can stop here and freeze the sauce. Then, when you're ready, thaw sauce, heat in a deep skillet, and then. . . .
6. If you're not hoarding the sauce for another day, add the cubed pork and simmer for about 45 minutes till pork is tender. Season to taste with salt, cayenne, and cumin.
7. While pork is simmering, prepare polenta:
8. In a separate saucepan, bring chicken broth to boil, add polenta and stir constantly till you get a thick but soft cake-like consistency (according to the timing listed on your package). Once you've cooked the polenta, add sour cream, cumin and salt to taste and mix in thoroughly. Cover and keep warm. Hint: If polenta seems too firm, thin with a little warm water or chicken broth. Adjust salt and cumin to taste.
9. To serve, place a small scoop of polenta in a deep bowl. Spoon tomato verde chili around it. Add a dollop of sour cream and dusting of cilantro.
10. Yum!! Comfort food.

green tomatoes, canola oil, linguisa sausage, onion, garlic, ground cumin, green chiles, flour, chicken broth, tomatoes, kosher, cayenne pepper, cumin, sour cream, chicken broth, polenta, sour cream, ubc, salt

Taken from tastykitchen.com/recipes/soups/tomato-verde-chili/ (may not work)