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  Pork Green Chili

Serves 5


  • 1-1/2 cups Emergency Essentials freeze-dried Pork Sausage Crumbles
  • 1/4 cup Emergency Essentials freeze-dried White Onion Flakes
  • 3 tablespoons Emergency Essentials freeze-dried Red Bell Peppers
  • 3 tablespoons Emergency Essentials freeze-dried Green Bell Peppers
  • 1 pound fresh tomatillos
  • 8-ounce can roasted chilies
  • 15-ounce can canellini beans
  • 1 tablespoon Emergency Essentials Barbecue Sauce Mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 cup Masa Harina

  1. In glass container, add pork crumbles, onions, and red & green bell peppers. Pour 4 cups boiling water over dry ingredients. Stir, cover, set aside for ten minutes.
  2. Peel tomatillos, rinse, and place in pot with a few cups boiling water and pinch of salt. Boil for 8-10 minutes. Poke with paring knife after 8 minutes to test tenderness.
  3. Remove and place in bowl. Using immersion blender or Vitamix, puree tomatillos till well blended.
  4. Pour rehydrated vegetables into pot previously used to boil tomatillos. Add roasted chilies, canellini beans, barbecue sauce mix, garlic powder, cumin, and masa harina.
  5. Place pot over medium high heat, then mix ingredients until boiling. Serve warm.
  6. Optional: Garnish with corn chips and sour cream. Serve with corn muffins.

Emergency Essentials/BePrepared