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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 3 |
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My own personal Green Chile Recipe. Very delicious, just the right amount of spice, and hearty. This recipe creates a stew-like Chile that can be served in a bowl with a tortilla or smothered onto your favorite burrito. This recipe is always best with fresh roasted chiles, but seasons can cause issues with that. I buy 2 bushels in late summer, peel/dice and freeze in quart bags. I also recommend finely mincing all the veggies, I use a slap-chop to get mine extra small. Large chucks take a lot of space on a spoon, the small pieces allow greater variety in each bite. Ingredients:
1 quart green chili pepper (diced) |
2 lbs ground pork |
4 -5 medium potatoes (finely chopped) |
3 -5 medium tomatillos |
1 (14 ounce) can diced tomatoes |
48 ounces chicken broth |
2 -3 jalapenos |
1 white onion |
4 garlic cloves (minced) |
2 tablespoons cumin |
2 tablespoons chili powder |
4 tablespoons flour |
Directions:
1. Clean and peel all the vegetables.
2. Chop and dice vegetables to taste. I find the smaller (minced) the pieces the better.
3. Brown the ground Pork.
4. Add all spices in a bowl and mix.
5. Combine all Ingredients in a 6qt crock pot.
6. Cook for 6-8 hours.
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