GREEN CHILI, PORK -The BEST DARNED GREEN CHILI Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients2 1/2 lb pork roast, cubed.1 - lg onion chopped6 - cloves of garlic diced or pressed.1 - cup of chopped celery (including top leaves)2 - bay leaves2 - TBS ground Cumin1 - TBS chili powder2 - tsp Mexican Oregano2 - tsp sea saltapprox. 2.5 quartz of water for this stage2 lbs Fresh green chili's -Roasted and Peeled (use about 25 chili peppers)1 - lg onion chopped6 - cloves chopped or pressed garlic2 - seeded jalepeno peppers chopped2 to 3 tomatilla's chopped2 - TBS ground cumin.Fresh Cilantro or Italian parsley chopped (optional)approx. 2.5 quartz of water for this stageGarnishes:Sour creamchopped tomatoesflour tortillas
Cooking Directions:
Place the cubed pork in a heavy stock pot and add 8 cups of water. Add 1 chopped onion, 6 prepped cloves of garlic, the bay leaves, mexican oregano and 2 tsp of sea salt. Bring the pot to boil.
Simmer for 2 hours
To Roast the peppers, line the peppers single layered on a cookie sheet and place under a broiler, (or on top of a gas or charcoal grill.) Using tongs, turn the peppers when they start to look black and charred.
Place the blackened peppers in a plastic or paper bag and seal to let them steam. When they are cool enough to handle, about 15 minutes, the transparent Peel easily is removed from the peppers. Remove the seeds and the stems.
Chop the peppers and set aside.
Saute Onion, tomatilla's, and jalepeno peppers til the onions are translucient and soft.
Add in the garlic and continue sauting until the garlic is aromatic (but not brown). Turn off flame, and add in the optional Cilantro at this point.
When the pork has simmered 2 hours, shred with a fork.
Add Saute'd vege's to the stock pot. and enough water to reach about an inch above the other ingredients.
Bring to a boil, and simmer for 45 more minutes or longer.
Serve with a dollop of sour cream and flour tortillas. (Chopped tomatoes if desired)
Serving Size: makes at least 10 - 2 cup servings (depending on how much water you add-it can make more!)
Place the cubed pork in a heavy stock pot and add 8 cups of water. Add 1 chopped onion, 6 prepped cloves of garlic, the bay leaves, mexican oregano and 2 tsp of sea salt. Bring the pot to boil.
Simmer for 2 hours
To Roast the peppers, line the peppers single layered on a cookie sheet and place under a broiler, (or on top of a gas or charcoal grill.) Using tongs, turn the peppers when they start to look black and charred.
Place the blackened peppers in a plastic or paper bag and seal to let them steam. When they are cool enough to handle, about 15 minutes, the transparent Peel easily is removed from the peppers. Remove the seeds and the stems.
Chop the peppers and set aside.
Saute Onion, tomatilla's, and jalepeno peppers til the onions are translucient and soft.
Add in the garlic and continue sauting until the garlic is aromatic (but not brown). Turn off flame, and add in the optional Cilantro at this point.
When the pork has simmered 2 hours, shred with a fork.
Add Saute'd vege's to the stock pot. and enough water to reach about an inch above the other ingredients.
Bring to a boil, and simmer for 45 more minutes or longer.
Serve with a dollop of sour cream and flour tortillas. (Chopped tomatoes if desired)
Serving Size: makes at least 10 - 2 cup servings (depending on how much water you add-it can make more!)
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 5.3 g
- Cholesterol: 55.0 mg
- Sodium: 713.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.9 g
- Protein: 27.5 g
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