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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A soupy version of a green chile. From Great American Brand Name Recipes Cookbook, 1989 version. I also did not use as much meat as recipe calls for. The recipe also reads that This chili is equally delicious made with beef. Ingredients:
2 tablespoons vegetable oil |
2 lbs boneless pork shoulder, cut into 1 inch cubes |
1 onion, medium, chopped |
1 green bell pepper, small, chopped |
2 garlic cloves, minced |
3 tablespoons chili powder |
1 teaspoon paprika |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/2 cup green olives, sliced (pimiento stuffed) |
3 tablespoons olive juice (from jar) |
2 cans pinto beans, undrained (2 16 oz. cans each) |
1 cup water |
1 teaspoon hot pepper sauce (tabasco) |
Directions:
1. In large heavy saucepot or Dutch oven heat oil. Add pork; cook over medium high heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir occasionally. Stir in beans, water and Tabasco sauce. Cover. Simmer 30 minutes; add more water if necessary to prevent sticking.
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