How to make it

  • In a sauce pan: place pork, garlic and enough water to cover. Bring to a boil, turn to low and simmer until meat is tender. Drain, rinse and set aside.
  • In a large pot set on medium-high, place water, cumin and salt. Bring to a boil. Turn down heat, simmer.
  • In a microwave heat proof container (I use Pyrex measuring cup) melt shortening. While hot, whisk in enough flour to make a smooth semi-thick paste. (The thicker you make this, the thicker your chili will be.)
  • Turn the burner down to medium-low. Using the whisk, add the flour/shortening mixture to pot of seasoned water. Whisk until smooth. From now on, stir frequently from the bottom of the pot - LOW heat only.
  • Add sliced onion to pot - stir.
  • Add tomatoes and/or tomatillos to pot - stir.
  • Add green chili and jalapenos to pot - stir.
  • Add drained meat to pot - stir.
  • Heat through and serve - as a dip, as a sauce over burritos, tamales, etc., or in a bowl with a spoon.
  • This does NOT freeze well.

Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    Very nice. Love the tomatillos! In a bowl with a BIG spoon for me.
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