| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Ethnic, Mexican, Pork & ham | 4 | Servings |
INGREDIENTS
| 4 | Anaheim chili pepper, roasted, peeled, chopped | |
| 3 | Jalapeno peppers, roasted (to taste), peeled, chopped | |
| 1 1/2 | lb | Lean pork, cubed |
| 1/2 | lg | Onion, chopped |
| 2 | lg | Cloves garlic, minced |
| 3 | cn | Chicken broth |
| 1 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1 | ds | Cayenne pepper (to taste) |
| 4 | tb | Flour |
| Salt and pepper to taste | ||
| Oil |
INSTRUCTIONS
Roast, peel and chop peppers. Cube lean pork. Saute pork in oil. Remove. Saute onion. Remove. Add flour to oil and make a gravy by adding the chicken broth. Add all ingredients in gravy, Cover and simmer for 2 hours until meat is tender. The green chili can be put in a crock pot and simmer for 4 to 6 hours. Serving Ideas : Serve with tortillas. NOTES : Fresh roasted chilies is a must in this recipe. The green chili is great poured over homemade tamales. Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #386 by hister@juno.com (Iris E. Dunaway) on Jan 24, 1997.
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