Pork Green ChiliFrom yellowrider 8 years ago
- 1 to 2 lbs lean pork cut into 1" cubes shopping list
- 4 sections garlic - minced shopping list
- 6 cups water shopping list
- 1 tablespoon salt (sounds like a lot - it’s not) shopping list
- 1 tablespoon ground cumin shopping list
- 1 onion - sliced in thin vertical wedges shopping list
- 1 can tomatillos cut up (or one 16 oz can diced tomatoes) shopping list
- 4 Small cans green chili (chopped) (or 5 green chili roasted, skinned and chopped) shopping list
- 1 small can or 4-5 fresh jalapeno (chopped) shopping list
- 1 cup shortening shopping list
- 1 to 2 cup flour shopping list
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.