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Wednesday, November 21, 2012

Green Chili

4 lbs pork shoulder
2 med onion, chopped
4 cloves garlic, minced
5 c chicken broth
7-8 anaheims, quartered
2 lbs tomatillos, quartered
1 jalepeno, minced with seeds removed, or not depending on how hot you want the chili

~cube the pork
~in a dutch oven, heat a bit of oil and brown the pork cubes.
~remove the pork and saute the onions and garlic in the remaining oil
~return the pork and add the broth and the anaheims
~cover and simmer 30"
~add the tomatillos and the jalepenos
~cover and simmer on low until the meat is fork tender and the veggies fall apart
~serve w/ warm tortillas and sour cream

Serves 10-12.
This is Mimi's recipe.

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