green chili
We make this quite often for pot lucks and it goes over great.
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
12 serving(s)
Ingredients
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 to 4 pounds pork shoulder roast, cut into 1/2" cubes
- 1 tablespoon vegetable oil
- 3 cans chopped green chilis, 4 oz. each
- 2 cans petite diced tomatoes, 28 oz. each
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 teaspoons jalapeno pepper, seeded & chopped
- 1 tablespoon cilantro, dried
- 1/2 teaspoon ground cumin
- - warm flour tortillas - optional
How To Make green chili
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Step 1Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
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Step 2Nutrition Facts Per Serving: Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g
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