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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Spicy, extra think, green chili. Sticks to the burrito or the chip. Ingredients:
1 to 2 lbs lean pork cut into 1 cubes |
4 sections garlic - minced |
6 cups water |
1 tablespoon salt (sounds like a lot - it’s not) |
1 tablespoon ground cumin |
1 onion - sliced in thin vertical wedges |
1 can tomatillos cut up (or one 16 oz can diced tomatoes) |
4 small cans green chili (chopped) (or 5 green chili roasted, skinned and chopped) |
1 small can or 4-5 fresh jalapeno (chopped) |
1 cup shortening |
1 to 2 cup flour |
Directions:
1. In a sauce pan: place pork, garlic and enough water to cover. Bring to a boil, turn to low and simmer until meat is tender. Drain, rinse and set aside.
2. In a large pot set on medium-high, place water, cumin and salt. Bring to a boil. Turn down heat, simmer.
3. In a microwave heat proof container (I use Pyrex measuring cup) melt shortening. While hot, whisk in enough flour to make a smooth semi-thick paste. (The thicker you make this, the thicker your chili will be.)
4. Turn the burner down to medium-low. Using the whisk, add the flour/shortening mixture to pot of seasoned water. Whisk until smooth. From now on, stir frequently from the bottom of the pot - LOW heat only.
5. Add sliced onion to pot - stir.
6. Add tomatoes and/or tomatillos to pot - stir.
7. Add green chili and jalapenos to pot - stir.
8. Add drained meat to pot - stir.
9. Heat through and serve - as a dip, as a sauce over burritos, tamales, etc., or in a bowl with a spoon.
10. This does NOT freeze well.
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