"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Green Chili Recipe

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This recipe for Green Chili, by , is from The Baileys and More Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Burke
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lbs pork tenderloin
onion and celery, coarsely chopped
1 29 oz. can white hominy, drained
1 27 oz. can diced Hatches giant green chilis, undrained (choose mild or medium heat)
3-4 15 oz. cans Hatches green enchilada sauce (choose mild or medium heat, or a combination)
1 can chicken broth
2 tbsp. chicken bouillon
cumin to taste
salt and pepper to taste
garlic to taste
lime juice to taste

Directions:
Directions:
Roast pork tenderloin in a roasting bag with onions and celery. Season with salt and pepper and roast according to package directions. When the tenderloin is cool enough to handle, cube the meat and chop up the roasted onions and celery. Put the meat and the vegetables into a large crockpot. Add the drained hominy, undrained green chilis, green enchilada sauce, bouillon, cumin, salt and pepper into the crockpot. Turn to low and cook for as long as 24 hours. Towards the end of the cooking time, check the seasonings. Add as much lime juice as you like, typically the juice of half to a whole lime. Serve with grated cheddar cheese, tortillas, sour cream and additional lime wedges.

Number Of Servings:
Number Of Servings:
approximately 10
Preparation Time:
Preparation Time:
Roasting tenderloin about 2 hours, preparation 45 minutes, cooking green chili at least 6 hours
Personal Notes:
Personal Notes:
I typically start green chili the day before it is to be served because it is improved by slow cooking.

 

 

 

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