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Start Here: About Don't Need Much Money

Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...

Green Chili From Scratch

One of the staple dishes if Colorado is Green Chili. It's served at restaurants and bars across the state. It's even used as a flavor enhancer over burgers, in mac n' cheese, or in breakfast burritos. It's delicious and worthy of cooking at home, especially on those cold fall and winter days. Below is my go-to recipe. Feel free to skip the pork to make vegan.

Also, fun fact, did you know poblano peppers and ancho peppers are the same pepper? Poblanos are fresh and picked green. Ancho peppers are picked red and dried. This recipe calls for poblano peppers that are then roasted using a broiler.

Ingredients
  • 5 poblano peppers
  • 2 jalapeno peppers
  • 2 cloves garlic unpeeled
  • 1/2 onion
  • 1 lb pork shoulder, loin, or ground
  • 2 tbsp butter or oil (or bacon drippings for extra flavor)
  • 2 tbsp flour 
  • 1 tsp kosher salt for pork
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp ground coriander
  • 1 tsp crushed red pepper or cayenne pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • 14oz crushed tomatoes
  • 4 cups water (plus 1 tsp salt) or chicken broth
Directions
  • Prepare the poblano peppers by cutting in half then using your fingers to snap off the stems and scrape out the seeds.
  • Prepare the jalapenos by cutting off the stem then slicing lengthwise.
  • Prepare the onion by cutting the half into 4 wedges with the root end connected.
  • Line a rimmed baking sheet with foil. Place the peppers skin side up along with the onion wedges and unpeeled garlic cloves.
  • Broil in an oven with the rack six inches from the element for 8-10 minutes until everything is deeply charred.
  • Remove the jalapeno ribs and seeds and put aside to dial in the heat layer on.
  • Place the peppers in a Ziploc bag to make them easier to peel. Or skip this step if okay with the charred bits. Keep the peppers in the bag for 5 minutes, then remove and peel off the char using your fingers or butter knife.
  • Peel the garlic and cut the root ends off the onion wedges.
  • Place the peppers, onion, and garlic into a food processor and pulse 5-6 times until chunky.
  • Cut the pork into 1/2 inch cubes and season with 1 tsp salt. 
  • Heat oil in a stew pot over medium heat. Add the pork and brown for 5-6 minutes.
  • Add the flour and cook until evenly coated on the pork and it dissolves into the meat and oil.
  • Add the spices and allow to bloom in the oil.
  • Add the pepper mixture, canned tomatoes, and water.
  • Bring to a boil then reduce heat to simmer with lid removed for ideally 1 hour. Taste for salt and heat level and add more of either if needed.
Inspiration
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