Pork Green Chile Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons oil
1 can Rotel diced tomatoes and
1-2 cloves fresh garlic, crushed
green chilies
1 cup chopped white onions
4 4-ounce cans of Hatch green
2-3 pounds boston butt pork,
chilies, seeded and chopped
trimmed and cubed
1 jalapeņo pepper, seeded and
1/4 cup flour
chopped
1/4 cup teriyaki sauce
4 cups chicken broth
8-10 large tomatillos, husked
1 capful Kitchen Bouquet
and diced
1 teaspoon cumin
1 15-ounce can diced tomatoes
1/2 cup chopped cilantro (fresh)
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Directions: |
Directions:In oil, saute garlic and onions until clear. Roll pork cubes in flour and add to saute. Cook until done, adding teriyaki sauce for flavor and moisture. Add tomatillos and cans of tomatoes; cook to soften. Add green chilies, jalapeņo, and chicken broth. Stir in Kitchen Bouquet, cumin, and cilantro; simmer all day if you can, but at least for one hour. Serve with warm tortillas and sour cream as a garnish. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe is a bit labor intensive, but the results are worth it. This makes a ton, so we freeze the leftovers in pint jars and use it over tamales, flautas, and taquitos later. It's also great on eggs for breakfast.
Kitchen Bouquet is a browning and seasoning mix that you can find either with spices or condiments in the grocery store.
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