Jill's green hornet chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork cut in cubes (pork shoulder is a good start) |
| Flour | ||
| Garlic salt | ||
| 2 | cans | Roasted, peeled green chiles |
| 2 | pounds | Fresh roasted, peeled green chiles, more or less |
| 1 | large | Onion |
| 1 | can | Ground tomatoes |
| 4 | Cloves garlic (or more to taste!) | |
| ½ | cup | Lime juice |
| ½ | cup | Chopped cilantro |
| Some tomatillos | ||
Directions
Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes I've seen are remarkably similar. Here is one from Garry's page. I've done this using smoked shoulder. I added some cumin as well.
Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic.
Cook for hours. Before serving add lime juice, cilantro & tomatillos.
Watch out for the S-T-I-N-G!
Posted to bbq-digest V4 #46
Date: Tue, 19 Nov 1996 15:42:46 -0500 From: Kit Anderson <kit@...>