Mexican Green chile with ground pork
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Mexican Green chile with ground pork calories by ingredient
Introduction
This chile is simple, tasty and great on top of just about anything. I love to have a bowl of it with an eggs on top. makes for a great burrito with scrambled eggs, roasted potatoes, maybe some onions. Just let your imagination run wild. This chile is simple, tasty and great on top of just about anything. I love to have a bowl of it with an eggs on top. makes for a great burrito with scrambled eggs, roasted potatoes, maybe some onions. Just let your imagination run wild.Number of Servings: 1
Ingredients
-
ground pork 1 pound
2 cans stewed peeled whole tomatoes
3 cloves of garlic
1 tbsp canola oil
8-10 hatch green chiles roasted
2 small cans of chicken broth
salt to taste
Directions
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.
