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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chil-Authentic Mexican Pork Green Recipe

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This recipe for Chil-Authentic Mexican Pork Green is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. pork roast or chops cut into bite size pieces
1 medium onion, diced
6 garlic pearls-chopped
Appx. 32 OZ. of roasted chilies, peeled and seeded. Chopped.
28 oz can diced tomatoes-or use fresh if available.
1 tsp garlic salt
1/2 tsp cumin
1 tsp oregano
2 bay leaves
2 cups chicken stock
salt, pepper to taste
Directions:
Directions:
Dredge diced pork in flour. Brown hot and fast in oil. Turn down heat, add onion and garlic to brown. Add rest of ingredients and a little water if needed to cover. Transfer to crock pot or cook on low heat over stove until meat is tender.(several hours)
Make a paste of butter and flour and thicken if needed.
Personal Notes:
Personal Notes:
Bob's second mom-Angie gave me this recipe-minus the amounts! So adjust seasonings to your like.
RE: Chili peppers-use canned or I use farmer market fire roasted . Be sure to ask about the heat of different peppers and buy according to your likes-I use 2 different kinds for better flavor.( Bob loves Jalapenos) This freezes well, but losses some heat.

 

 

 

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