Green Chili
- Number of Servings: 10
Ingredients
1 pork loin/roast, (fat removed, cut into small pieces & set aside) chopped into small bite-sized pieces1 large white onion, chopped2 cans of diced green chili peppers4 tbsp canola oilLarge can of tomato sauce (29 oz.)Large can of diced tomatoes (28 oz)1-?? jalapeno peppers (adjust for your personal spicy level), chopped4-5 tbsp flour
Prepare your pork loin.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 327.5
- Total Fat: 18.4 g
- Cholesterol: 65.8 mg
- Sodium: 609.6 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.0 g
- Protein: 25.8 g
Member Reviews