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Prep Time: 0 Minutes Cook Time: 115 Minutes |
Ready In: 115 Minutes Servings: 10 |
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This is not TOO spicy, but very mild....pork green chili. Takes about 2 hours. It is out of this world!! Ingredients:
1 1/2 to 2 lbs boneless pork roast |
5 cups chicken broth reduced sodium |
1 yellow or white onion chopped |
8 tomatillos husked and cut in 2 |
4 cloves garlic unpeeled |
bushel of cilantro |
3 7oz jars of diced green chilis undrained |
1 7oz jar of diced jalopenos undrained (optional) |
1 t. garlic salt |
3 t. garlic powder |
pinch cayenne |
1/2 t. cinnamon |
3 t cumin |
1 t chili powder |
pinch salt |
pinch pepper |
3 t oregeno |
olive oil used to sautee meat |
flour (enough to sprinkle on the tops of the fully cooked pork) |
flour tortillas and butter |
tortilla chips |
Directions:
1. Cut pork into bite sized pieces and then drizzle a pan with olive oil. and fully cook the pork, seasoning with salt and pepper. you may have to cook in batches, so as you get done set pork aside until it is all done and ready to go in a stock pot...once all pork is done, sprinkle with flour and place in a stock pot and then add 5 cups of chicken broth. cook on medium heat
2. husk tomatillos entirely and then cut tomatillos in half and place FACE DOWN on a foiled baking sheet
3. put 4 UNPEELLED garlic cloves on the same baking sheet with the tomatillos and broil fo 5-7 minutes
4. for the jalopeno,green chili, onion mixture: while tomatillos and garlic is broiling finely chop/dice 1 onion and pour in large boil
5. open the 3 cans of green chilis and the 1 can of jalopenos and add to bowl with onions (all 4 cans should be undrained!)
6. drizzle olive oil over the mixture and stir well and set aside
7. once tomatillos and garlic is done take out of oven....peel the garlic and place the garlic, tomatillos and a bushel of stemless cliantro in a blender. blend on high for a few minutes...it will make a puree - add mixture to stock pot
8. then on a baking sheet with foil (can use the same one used for the tomatillos and garlic) pour the jalopeno, green chili, onion mixture and spread over the foil and broil for 7 minutes
9. once the green chili, jalopeno, onion mix is done add to stock pot and stir
10. NOW time to season the stock pot so add the cumin, oregeno, salt, pepper, cinnamon, cayenne pepper, garlic salt, chili powder, garlic powder and add more or less to your liking.
11. Stir it all in there and cook for an hour to hour and ah alf longer on medium heat, making sure it doesn't boil. After about an hour to hour and a half eat :) serve with chips and flour tortillas
12. For flour tortillas
13. preheat oven on bake at 375
14. take flour tortillas and spray with butter and make a sandwich out of 2 of them putting the butter on the inside...and bake right on the oven rack for a couple minutes....take out and take apart...serve individually....dip in the green chili or use tortilla chips.
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