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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 20 |
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A green chili recipe I got at a Parrots Head chili cookoff. Made it three times now. It's good. Ingredients:
1 quart chicken broth |
8 eight-ounce cans diced mexican green chili's and liquid |
1 or 2 four-ounce cans diced jalapenos and liquid (or fresh, if you prefer) 1 can = medium hot chili |
8 large tomatillo's, chopped |
1 bunch cilantro, chopped (no stems) |
6 lbs pork shoulder, 1/2-inch cubed |
2 large white onions, chopped |
12 cloves garlic chrushed and chopped |
3 cans white hominy |
8 oz sour cream |
corn oil |
lime juice |
Directions:
1. In a large pot on medium heat simmer broth, chilis, tomatillos and cilantro
2. In a large pan brown the pork in corn oil, remove to simmering pot when brown
3. Saute onions, hominy and garlic in browning pan, add to simmering pot
4. Cover and cook for 4 hours, stir occassionally
5. When cooked down to desired thickness stir in the sour cream
6. Can add the usual chili extras like shredded cheese and diced onions but it is great straight up
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