I have a pork green chili that I love.
I rarely make it because it’s somewhat ‘involved’ – which is opposite of what I’m striving for these days.
But I love it.
It’s generally made to smother or tuck inside burritos of all varieties, or to top eggs, or…or…or…
Isn’t it wonderfully wonderful when you make something that’s super versatile? When it feels as though you’ve hit two (or three, or four) birds with one stone?
A friend of mine raved about a green chili her husband recently made. And he slapped a grilled Italian sausage on top which made this one soar.
You read that right! Mexican meets Italian for an out of ordinary dinner.
When I spoke with him about this green chili he informed of the simplicity (YES!) and the versatility (YES! YES!).
So I whipped up a <double> batch, which literally took maybe 15 minutes, while some Italian sausages sizzled on the grill. It was a perfect make ahead (and I think has freezer potential) meal that took almost no time out of my morning while the baby snoozed, warmed wonderfully for dinner later that night, and blew my mind the next morning with a fried egg on top.
That’s right – from dinner to breakfast with addition of an egg.
Another yummy idea? Drain off the liquid and tuck inside warmed tortillas for a jazzed up taco option.
Go ahead and make this one (you won’t be sorry) and check back in with me on other creative and versatile ways that you made this meal into many.