| I’d like to believe I’ll know it when I’m officially old. Like, somehow a clear and obvious blue garden gnome will randomly cross the street in front of me, waving a little sign reading, “It’s time. Put a fork in it. You’re old.”, then quickly scamper off into the brambles.|
See, I cooked this recipe, as well as the Chipotle Chicken Chili (The Triple Chi) on the same day. I was VERY excited about The Triple Chi, due not only to the twists on a traditional chili, but also due to the more elaborate spice blend and addition of sweet potatoes. I knew I would like this recipe, but I was counting the minutes until I could spoon up a mouthful of Triple Chi. See, I knew the Pork Chili Verde would be a solid entry into a collection of chili recipes, but I wasn’t prepared for the overwhelming joy I felt when I finally tried it.
The words that immediately bubbled to mind were “This is the shiz-nit! Like... seriously... Fo Shizzy!”. I was over the moon. Elated.
I wanted to share that feeling and express my excitement with the kind of over the top expression that can only be found in slang. Wanting an updated alternative, I Google’d “shiznit”. Sadly, the first result was titled “18 slang words that will make you sound like an old fart”.
Apparently, my use of shiznit suggests that I’m either under 10... or over 60. Sad face. Blue gnome.
I went to find a new modern way to express my enthusiasm for this recipe, but in a way that is both fly AND fetch. Weirdly and near as I can tell, slang doesn’t really much exist in the traditional verbal fashion, like it usedtacould. All that slangy energy is now used for brevity in texting. Saying more, with less characters. All that typing can be tiring...
This Chili Verde is totally high key. I LIVE for it. GOAT, in fact! Not even a little salty. Absolute w! Hundo P, Fam!
So, what does this narrative have to do with Chili? Nada. I was just completely blown away by its pure clean vvvvvvvv.
In English, I’m simply saying that while the Triple Chi does indeed have a lot of flavor and an incredible spice profile, this dish was very clear, clean, uncluttered and straightforward. V clean tasting. V.
It knows what it is. It stands proud and punk rocks its daring simplicity, with not a care in the world. The only spice I used was a little bit of the fruity coriander seed. All the rest of its backbone is from the building blocks of the vegetables. The substantial chunks of pork shoulder softened, just as the ribbons of fat melted into the sauce. The last blast of fresh lime gives it a pleasantly tart pedestal to stand on.
Note: Chili in photos is served on cauli-rice.
Second Note: Recipe will make about 12 cups of Chili.