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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is one of my family's favorite recipes. We enjoy it any time of year, but it's especially good on a cool and rainy day. Ingredients:
4 tablespoons canola oil, divided |
4 pound boneless pork, cut into 3/4-inch cubes |
1/4 cup king arthur unbleached all-purpose flour |
1 can (4 ounces) chopped green chilies |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 garlic cloves, minced |
1/2 cup minced fresh cilantro |
1/2 to 1 cup salsa |
1 can (14-1/2 ounces) chicken broth |
flour tortillas, warmed |
Directions:
1. In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
2. Sprinkle flour over meat; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas. Yield: 8 servings.
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