GREEN CHILI, PORK -The BEST DARNED GREEN CHILI Recipe

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of GREEN CHILI, PORK -The BEST DARNED GREEN CHILI Recipe calories by ingredient
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Introduction

This recipe is the best darned Green Chili Recipe in the Southwest!
It slow cooks for almost 3 hours and fills your home with wonderful smells of the southwest.
The combination of fresh Chili peppers and garlic will drive everyone in the house wild until they can finally eat their bowl full.
Enjoy
This recipe is the best darned Green Chili Recipe in the Southwest!
It slow cooks for almost 3 hours and fills your home with wonderful smells of the southwest.
The combination of fresh Chili peppers and garlic will drive everyone in the house wild until they can finally eat their bowl full.
Enjoy

Number of Servings: 10

Ingredients

    Ingredients
    2 1/2 lb pork roast, cubed.
    1 - lg onion chopped
    6 - cloves of garlic diced or pressed.
    1 - cup of chopped celery (including top leaves)
    2 - bay leaves
    2 - TBS ground Cumin
    1 - TBS chili powder
    2 - tsp Mexican Oregano
    2 - tsp sea salt
    approx. 2.5 quartz of water for this stage

    2 lbs Fresh green chili's -Roasted and Peeled (use about 25 chili peppers)
    1 - lg onion chopped
    6 - cloves chopped or pressed garlic
    2 - seeded jalepeno peppers chopped
    2 to 3 tomatilla's chopped
    2 - TBS ground cumin.
    Fresh Cilantro or Italian parsley chopped (optional)
    approx. 2.5 quartz of water for this stage

    Garnishes:
    Sour cream
    chopped tomatoes
    flour tortillas

Tips

You can use canned chili's for this recipe, but the flavor although good, is not going to rise to the same level.
If you use canned chili's be sure to use the quantity of 25 whole canned chili's and not the weight. I just guessed at the weight (the recipe was calculated on the quantity of 25 chili's not their weight).


Directions

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!)

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