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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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We went to Hatch, NM to their Chile Festival in the fall of 2011. We had green chile literally every meal and it was wonderful!! This recipe is a very simple one that comes from the Hatch cookbook I got there. The house smells like a Mexican restaurant when cooking and you can use it so many ways. Over burritos, hamburgers, or even eggs for breakfast. Ingredients:
2 -3 lbs pork roast |
2 cups green chilies, roasted, seeded and chopped |
2 medium potatoes, diced |
2 teaspoons salt, divided |
1 teaspoon pepper, divided |
2 teaspoons cumin |
1 teaspoon garlic powder |
Directions:
1. Cut as much excess fat from the pork as possible and cut into bite sized pieces. Place meat in 4 qt sauce pan and add water just to cover. Add 1 t. salt and 1/2 t pepper. Bring to a boil, reduce heat, cover and simmer till meat is done. Add green chiles, potatoes, remaining salt and pepper, cumin and garlic powder. Add additional water to cover. Return to a boil, cover and reduce heat. Simmer, stirring occasionally till pork and potatoes are tender.
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