 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
My Pork Green Chili comes from the Denver, Colorado area. In local restaurants when you order burritos, chile rellenos, chimichangas - they ask if you want in smothered in green chili. Also, green chile can be served in a bowl with frijoles (beans) as a soup or stew. Read more . It can be made hot, medium or mild - it's all up to you! Enjoy with some fresh flour tortillas. Ingredients:
1 lb. of lean pork, cut in 1/2” cubes |
2 t. olive oil |
1 large onion, chopped, 1/2” dice |
3 garlic cloves, minced |
1 – 3 jalapeño peppers, sliced (depending on how hot you like it) |
1 quart of chicken broth |
28 oz. can crushed tomatoes with juice |
2 – 7 oz. cans of chopped green chilies |
1 teas. dried oregano leaves |
1/2 cup fresh cilantro, chopped |
salt to taste |
Directions:
1. Sauté pork in olive oil until browned lightly. Remove pork and add onions, jalapenos and garlic and sauté until onion is translucent. Add pork, chicken broth, tomatoes, green chilies, oregano and 1/4 cup cilantro. Simmer covered over low heat for 1-1/2 hours. Add remaining cilantro and serve.
2. NOTE: For those who like a thicker sauce-soup, you can add 3T. cornstarch mixed with 1/4 cup water, stir to mix well. Add a little at a time to chili and heat until thickened to your taste.
|
|