Tomato Verde Chili

For the Tomato Verde Chili:

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.

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.

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.

Note: You can stop here and freeze the sauce. Then, when you’re ready, thaw sauce, heat in a deep skillet, and then. . . .

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.

While pork is simmering, prepare polenta:

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.

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.

Yum!! Comfort food.