3 Tbsp. coconut flour 1 tbsp. minced garlic (about 2 cloves) 1/4 tsp pepper 2 cups diced fresh tomatoes (you can substitute 1 14 oz can) 1 14.5 oz can chicken broth 1 cup water 2 ½ cups diced green chiles (about 20 chiles) 2 cups diced onion. Salt & pepper to taste.
Instructions:Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.(You can also cook it in a large pot on the stove at low heat.)Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. coconut flour rather than 3 and/or reduce the water.Makes approximately 3 quarts. Serves 8-10
WOD for 130129:
Strength: 3rm Snatch + 3@95% and 3@90% Conditioning: 3 rounds for time 30 Kettlebell Snatch 24kg/16kg 20 Wall Ball 20#/14#
Don't forget to attend the Nutrition 101 Seminar tomorrow night (Wednesday, 8am).