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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes |
1 tablespoon vegetable oil |
4 cans (4 ounces each) chopped green chilies |
2 cans (28 ounces each) stewed tomatoes |
2 garlic cloves, minced |
1 medium onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 to 2 teaspoons minced fresh cilantro |
1/2 teaspoon ground cumin |
warm flour tortillas, optional |
Directions:
1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
2. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired. Yield: 10-12 servings (3 quarts).
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