Green ChiliSubmitted by: POLLYHIDALGO
IntroductionI serve with pinto beans, spanish rice, & tortillas. I serve with pinto beans, spanish rice, & tortillas.
1 pork loin/roast, (fat removed, cut into small pieces & set aside) chopped into small bite-sized pieces
1 large white onion, chopped
2 cans of diced green chili peppers
4 tbsp canola oil
Large can of tomato sauce (29 oz.)
Large can of diced tomatoes (28 oz)
1-?? jalapeno peppers (adjust for your personal spicy level), chopped
4-5 tbsp flour
Turn burner to med-high, put large saucepan or stock pot over burner & add the oil.
When oil is hot, carefully add the fat & cook until the fat is dark brown.
Carefully strain out the fat pieces & return oil to the pan. Add the pork loin & cook, stirring frequently until no longer pink.
Add the onion & cook until translucent.
Add the green chilies, the chopped jalapenos, the tomatoes & the tomato sauce.
Bring to a simmer, then turn the burner down as low as it will go & simmer, stirring often, for at least an hour.
Add the flour as needed to thicken the liquid into a thick sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user POLLYHIDALGO.