Skip's Green Chili Recipe

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Skip's Green Chili

Judy Eckman

By
@ladyvamp

My husband and I live in an area where we get fresh roasted green chili's at the end of July, beginning of August. We buy and freeze them so we can enjoy the Green Chili's throughout the winter plus other recipes with green chilies.

Green Chili is great served on eggs or enchiladas.


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Comments:

Serves:

6+

Prep:

30 Min

Cook:

2 Hr 30 Min

Ingredients

1 to 1 1/2 lb
pork, cut up in bite sized pieces
3 clove
garlic, minced or 3. tsps. garlic powder
5
chicken bouillon cubes
6 c
water
20
raosted green chili's - mild or hot, depending on taste.
1/4 to 1/2 c
flour
2-3 Tbsp
oil
salt to taste

Directions Step-By-Step

1
In large pot start heating the bouillon cubes and water. Add the roasted green chilies.
2
Mix the raw diced pork and flour. Add to heated oil in large skillet. Fry until golden brown. Add the garlic and cook until garlic is soft. DO NOT DRAIN pan.
3
Pour the pork mixture into the large pot, take some of the Chili liquid to de-glaze skillet and add that to pot. Continue cooking at medium heat until pork is tender and almost falling apart. My husband, Skip and I like our green chili gravy thick, so you can add either corn starch or a flour roué to make chili thicker.

About this Recipe

Course/Dish: Chili
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy