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Pork Green Chili

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Serves | Prep Time 60 | Cook Time 180

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! 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":

chopped onions

chopped cilantro


chopped radishes

grated cheese - cheddar or Monterey Jack (with peppers!)

tortillas or hard rolls

Note: All amounts are approximate - adjust to your own taste.

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