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Green Chile Recipe Recipe

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This recipe for Green Chile Recipe, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Huston

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. pork—cubed (I cube small—1/2 inch or smaller). Can use more or less pork, depending on how thick or thin you like the Chile. I use pork loin or pork shoulder. Trim off most of the fat if you use pork shoulder.
2-3 TBS oil
3 cups chicken stock (can add more if you like it thinner)
5 cups fresh roasted green chilies (chopped or diced). Canned Hatch mild chilies work fine.
1-2 Jalapeños (diced). Can add more if you want it hotter.
1-3 TBS minced Garlic.
14 oz. can tomatoes (chopped)
2-med onions—diced

Directions:
Directions:
In heavy pan or pot, brown pork cubes in oil (in batches if necessary). If you are going to use a crock pot, place the pork in it after browning.
Add spices, chilies, and onions and mix well. Slowly add chicken stock, stirring well.
Add remaining ingredients. If you want to add salt, be careful as the chicken stock has salt.
If cooking in a pot on the stove, bring everything to a boil, turn down to simmer, and let simmer (about 2 hours).
If using crock pot, set to low and let cook 8-10 hours. Can cook overnight on low.

Preparation Time:
Preparation Time:
Medium: 8-10 Hrs or Overnight
Personal Notes:
Personal Notes:
Mike won a contest in Wyoming with this recipe.

 

 

 

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