Rick's Plain Ol' Fryingpan Green Chili
Prep time
Cook time
Total time
A hot, flavorful, Colorado-style green chili. Easy to make, hard to screw up.
Author: Rick Johnson
Recipe type: Green Chili
Serves: 12
Ingredients
- 1½ - 2 lbs pork (your choice of cut). Cut into ¾" chunks.
- 3 medium-sized tomatillos cut into ¾' x ¼" strips.
- 1½ large sweet onions, diced.
- 1 large garlic bulb minced.
- 4 tbs olive oil, divided.
- ⅓ cup flour.
- 1 tsp pepper.
- 1 tsp oregano
- 2½ tsp cumin, divided.
- 3 15oz. cans chicken broth.
- 5 4oz. cans HOT Hatch diced green chiles
- 2 4oz. cans whole green chiles cut into 2" strips.
- 1 7oz. can Embassa Salsa Mexicana.
- 1 15oz. can petite diced tomatoes.
- Water
Instructions
- Place 3 tbs olive oil, pork, 1½ tsps cumin and flour in a plastic bag and shake.
- Combine rolled pork, onions and garlic in a large skillet with 1 tbs olive oil and brown over medium heat, stirring regularly .
- While pork is browning, combine chicken broth, green chiles, tomatillos, diced tomatoes, Embassa salsa, pepper, oregano and 1 tsp cumin in a large dutch oven and heat over a medium flame.
- When pork mixture is done stir into dutch oven mixture, add a cup or so of water and heat to boiling. Reduce heat and simmer for at least an hour stirring often.
- During simmer time extra cumin, pepper, sometimes, but rarely salt and water may be added for taste or thickness.
Notes
I have found Embasa Salsa Mexicana at a few Albertsons - but it does not seem to be in most grocery stores. Call around first! If you can't find it, just substitute another red salsa.
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