Mexican Green chile with ground pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
ground pork 1 pound2 cans stewed peeled whole tomatoes3 cloves of garlic1 tbsp canola oil8-10 hatch green chiles roasted 2 small cans of chicken brothsalt to taste
Makes 8 2-cup servings.
Put good sized pot on medium heat. When ready, add canola oil and ground pork.
While browning pork, stir enough to break up the pork, but not so often that it doesn't get a nice brown finish.
While pork is browning, take green chile and peel the roasted skin off. Open both large cans of stewed whole tomatoes.
If you have a molcajete (mexican grinding stone), use it to mash the chiles and tomatoes. You don't want to make them into mush. The molcajete is good for getting the right texture, but if you don't have one, you can put the green chile and tomatoes in a bowl and mash them with a potato masher.
Once the pork is browned and broken up into small pieces, mash the three cloves of garlic with a knife and put into the pot whole. Stir and add the tomatoes and green chiles mixture. Then stir and add the chicken broth.
Simmer uncovered for 30 minutes. Remember, the longer it simmers the thicker and better tasting it will be. Tastes even better the next day.
Number of Servings: 1
Recipe submitted by SparkPeople user JPMAIL999.
Put good sized pot on medium heat. When ready, add canola oil and ground pork.
While browning pork, stir enough to break up the pork, but not so often that it doesn't get a nice brown finish.
While pork is browning, take green chile and peel the roasted skin off. Open both large cans of stewed whole tomatoes.
If you have a molcajete (mexican grinding stone), use it to mash the chiles and tomatoes. You don't want to make them into mush. The molcajete is good for getting the right texture, but if you don't have one, you can put the green chile and tomatoes in a bowl and mash them with a potato masher.
Once the pork is browned and broken up into small pieces, mash the three cloves of garlic with a knife and put into the pot whole. Stir and add the tomatoes and green chiles mixture. Then stir and add the chicken broth.
Simmer uncovered for 30 minutes. Remember, the longer it simmers the thicker and better tasting it will be. Tastes even better the next day.
Number of Servings: 1
Recipe submitted by SparkPeople user JPMAIL999.
Nutritional Info Amount Per Serving
- Calories: 1,711.1
- Total Fat: 80.3 g
- Cholesterol: 306.4 mg
- Sodium: 3,813.1 mg
- Total Carbs: 161.4 g
- Dietary Fiber: 38.2 g
- Protein: 99.4 g