Like any stew, chili is an ideal candidate for Sun Oven cooking. This thick and hearty chili is a crowd pleaser. Any leftovers can be used to make huevos rancheros for a relaxing weekend brunch or quick weeknight dinner.
Sun Oven Southwestern Green Chili
3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces
4 cups previously cooked pinto beans (or two 16-ounce cans drained)
2 (11-ounce) can tomatillos, drained and coarsely chopped
2 (10-ounce) cans green chile enchilada sauce
2 (4.5-ounce) cans diced green chile peppers
2 small onions, chopped (about 1 cup)
1 teaspoon dried oregano, crushed
1 teaspoon garlic powder
1 teaspoon ground cumin
Fresh cilantro, chopped
Set Sun Oven out to preheat.
Put the pork, pinto beans, tomatillos, enchilada sauce, undrained chile peppers, onion, oregano, garlic powder, and cumin in a large pot, stirring to combine. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Ladle into bowls and top with sour cream and cilantro.
Makes 8 servings