• Cooking Time: 180
• Preparation Time: 60
• 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

1. 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.
3. Serve with optional "stuff":
4. chopped onions
5. chopped cilantro
6. limes
7. chopped radishes
8. grated cheese - cheddar or Monterey Jack (with peppers!)
9. tortillas or hard rolls
10. Note: All amounts are approximate - adjust to your own taste.

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.