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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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A traditional american style green chili with a good kick. Easy for an almost from scratch dish, and a family style food. I make this for cook-offs, potlucks, house parties, and for the family dinners (usually weekend with long cook time). Ingredients:
3 lbs pork shoulder, cut in 1-2 in cubes |
1 red onion, diced |
1 cup fresh cilantro, chopped |
3 celery ribs, chopped |
1 -2 cup green onion, chopped as garnish |
4 tomatillos, diced |
1 anaheim chili, diced with seeds |
1 jalapeno pepper, dices with seeds |
2 serrano peppers, diced with seeds |
4 roma tomatoes, diced |
4 -6 garlic cloves, diced |
2 (4 ounce) cans diced green chilies |
1 (4 ounce) can whole green chilies, drained and chopped |
1 (14 ounce) can corn |
1 (2 ounce) package fajita seasoning mix |
1 tablespoon cumin |
1 teaspoon chili powder |
1 teaspoon cayenne powder (optional) |
2 tablespoons rubbed sage |
1 tablespoon oregano |
1 teaspoon paprika |
1 teaspoon basil |
3 -4 cups chicken stock |
1 cup beef stock |
Directions:
1. Prep all fresh ingredients and place into 2-3 bowls. 1 bowl for the peppers and 1 bowl for the rest (keeping the green onion in a separate bowl if desired as garnish).
2. Heat 3 tablespoons oil, in a 5 quart skillet, over medium heat. Season and toss pork with all pork seasonings above. Place in skillet before oil begins to smoke. Cook til pork is medium rare to medium.
3. Add all fresh ingredients, except peppers. Stir, simmer for 2 minutes.
4. Add all canned ingredients and seasonings, stir and simmer for 3 minutes.
5. Add peppers and simmer for an additional 2 minutes.
6. Move to 6-8 qt crock pot and add stock, simmer over med-low heat for at least 30 minutes but as much as 6 hours.
7. Optional: You may salt to taste and add cheddar cheese if desired (I always desire a little cheese). I also recommend you add cheese on a per bowl basis, not to the whole pot.
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