PORK GREEN CHILI FRITO PIE

This easy dish for a tailgate is a different take on the classic Frito Pie the Fox Bros. grew up with and serve at their restaurant. You can make the chili at home ahead of time and either take it hot and ready to serve or cold to reheat on the grill at the game. 1/4 pound butter (one stick) 1 tablespoon chopped garlic 1 cup diced white onion 1 jalapeño diced (with or

without seeds) 1 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 cup masa corn flour to make

a roux 2 quarts chicken stock 1 1/2 cups chopped roasted green chilies, such as Hatch or Anaheim, fresh or canned and drained 1/2 pound rough chopped smoked pork (Fox Bros. works best here!) 1 1/2 tablespoons kosher salt 1/2 tablespoon black pepper 1/2 tablespoon onion powder 1/2 tablespoon garlic powder 1 teaspoon cumin 1/2 cup masa flour mixed with

warm water to form a slurry 12 2-ounce bags of Fritos shredded cheese, diced onions jalapenos, sour cream, pico de gallo, guacamole or other toppings to taste

In a heavy bottom pot over medium heat, add the butter and allow it to melt. Add onion, garlic and jalapeño, season with salt, pepper, onion and garlic powder and saute until softened. Add 1/4 cup masa, work it into the mixture and cook for 1-2 minutes maximum. Add the 2 quarts chicken stock and 11/2 cups chopped roasted green chilies. Stir until well incorporated. Bring to a simmer and add the 1/2 pound rough-chopped smoked pork, 11/2 tablespoons kosher salt, 1/2 tablespoon black pepper, 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder and 1 teaspoon cumin.

Bring to a boil, add the masa slurry to finish, and stir until smooth.

To Serve: Cut open a 2-ounce bag of Fritos, top with green pork chili and add toppings to taste.

Serves: 12

502 calories (percent of calories from fat, 50), 18 grams protein, 51 grams carbohydrates, 5 grams fiber, 30 grams fat (8 grams saturated), 34 milligrams cholesterol, 1,166 milligrams sodium.