Green Rabbit Chili (yes, really.)
You’ll need: one rabbit, dressed for the pot, about 3 pounds maximum; one bottle of good beer; large can of green enchilada sauce; two small cans of salsa verde; one can of diced green chiles; one large can of white hominy; one teaspoon each of cayenne pepper, cumin, coriander; one-and-a-half teaspoons kosher salt; two teaspoons minced, dried garlic; a couple of dried jalapeno slices or similar hot pepper (I grew these in the garden, and dehydrated them). Start the process by placing the rabbit into the crockpot, and pouring over the bottle of beer. Cook all day on low heat, until the meat is done and very tender. Remove from crockpot, and chill in the fridge overnight.
The next morning, pick all the meat from the bones, shred using two forks, and return to the crockpot. Add all the seasonings and mix well. Add the green enchilada sauce and salsa verde, hominy, and diced green chiles. (Note: I grew a ton of tomatillos one year, and made vast amounts of salsa verde and enchilada sauce–so much better than store-bought!) Stir well, and add enough water until it is a loose soup consistency, around 3 or 4 cups. Cover and cook on low all day, until the flavors have combined and the chili is nice and hot. Serve with cornbread or biscuits of your choice.
When I’m asked to bring chili to an event, this is my go-to chili recipe. Not only is it delicious, and uniquely green, but it gives people the opportunity to try rabbit meat in an approachable way. It always gets rave reviews, even from people who don’t usually eat any meat!
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