"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Her Chili Verde, by Earlene Cory, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs pork 3 med tomatoes 3 stalks chopped celery 1 - 6 oz. canned green Ortega chilies 1 T chopped jalapeņo chilies 3 cloves minced garlic 1 tsp oregano salt
Cut pork into 1" cubes and brown in a skillet. Move to a 4 qt kettle. Add the next 7 ingredients. Add enough water to cover and simmer for 2 hours covered and 1/2 hour uncovered. You can add more jalapeņos if you like it hot. Serve in a burrito or over/with rice.
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