Pork Green Chili
Why I Love This Recipe
Growing up in Texas I loved beef chili - with or without beans. One 4th of July many years ago I was a geologist working on an oil rig and I had my first taste of Pork Green Chili. We had a little potluck to celebrate and the wife of one of the drillers brought this New Mexico dish. I LOVED it! Over the years it's evolved into this - my most requested recipe. Now as an artist, I'm a "painter of recipes!" For 9 years I've created a Cooking with Friends calendar that includes recipes from my friends and paintings I've done to illustrate them. Check out my website if you want to see more recipe paintings! http://www.claudiatrue.com This has become our traditional Christmas Eve dinner with tamales of course! My Texas roots run deep.
Ingredients You'll Need
3 lbs pork roast - cut into ~ ¾ inch cubes
Peanut oil (or canola oil)
3 to 4 cups onions, chopped
6 large garlic cloves, chopped
~ 1.5 lb canned green chilis - chopped
2 10 -oz cans original Rotel tomatos and green chilis (NOT the hot variety!)
3 to 4 14-oz cans chicken broth
2 to 3 cups canned hominy (optional)
1 bay leaf
3 to 4 Tbl chili powder (I use Gebhardt's)
1 Tbl ground cumin
2 tsp thyme
dash of ground cinnamon
salt & pepper to taste
Season pork cubes with salt and pepper and brown in peanut oil - drain on paper towels. Sauté onions in oil until translucent. When almost done, add garlic and brown for a few minutes. Drain the oil. Add pork and onions/garlic to a large pot plus hominy if using. Add other ingredients. Bring to boil and simmer at least an hour - it's best if simmered for several hours! This can easily be done in a crockpot. Add water if necessary while cooking. Adjust spices to taste. Skim excess oil off top of the chile before serving.
Serve with optional "stuff":
grated cheese - cheddar or Monterey Jack (with peppers!)
tortillas or hard rolls
Note: All amounts are approximate - adjust to your own taste.