TNT Kim's Green Chili
Jun 30, 2007 18:30:46 GMT -8
Post by barbogold on Jun 30, 2007 18:30:46 GMT -8
Kim's Green Chili
Pork Butt 3.5 lbs.
7 small cans Ortega diced chili. I used one very large can.
1 large can diced tomatoes
1 can of water
1 large onion
4 minced garlic cloves
salt and pepper to taste (Kim uses none)
Optional: 1 small can diced jalapeno seeded peppers (not for me)
Brown the pork roast on all sides in bit of good oil.
Remove and add the onion and garlic, turning all the while
until clear. Add roast and everything else. Bring up to simmer,
cover for an hour and let cook. Uncover and let cook another hour and about 15 minutes just until the pork is done. Remove
pork to cool. Then slice it and remove any fat. Large dice the
meat and return to pot. Taste and season.
Use as soup or stew, add cheese on top or whatever you think
is good in it. Can be a filling for tortillas, good with dollop of
your sour cream or yogurt.
Enjoy, we did.
Pork Butt 3.5 lbs.
7 small cans Ortega diced chili. I used one very large can.
1 large can diced tomatoes
1 can of water
1 large onion
4 minced garlic cloves
salt and pepper to taste (Kim uses none)
Optional: 1 small can diced jalapeno seeded peppers (not for me)
Brown the pork roast on all sides in bit of good oil.
Remove and add the onion and garlic, turning all the while
until clear. Add roast and everything else. Bring up to simmer,
cover for an hour and let cook. Uncover and let cook another hour and about 15 minutes just until the pork is done. Remove
pork to cool. Then slice it and remove any fat. Large dice the
meat and return to pot. Taste and season.
Use as soup or stew, add cheese on top or whatever you think
is good in it. Can be a filling for tortillas, good with dollop of
your sour cream or yogurt.
Enjoy, we did.