GREEN CHILI

Green Chili image

We make this quite often for pot lucks and it goes over great.

Provided by Carey Bonnin

Categories Chili

Time 2h20m

Number Of Ingredients 13

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Ingredients

1/2 c all purpose flour
1/2 tsp salt
1/4 tsp pepper
3 to 4 lb pork shoulder roast, cut into 1/2" cubes
1 Tbsp vegetable oil
3 can(s) chopped green chilis, 4 oz. each
2 can(s) petite diced tomatoes, 28 oz. each
2 clove garlic, minced
1 medium onion, chopped
2 tsp jalapeno pepper, seeded & chopped
1 Tbsp cilantro, dried
1/2 tsp ground cumin
warm flour tortillas - optional

Steps:

1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
2. Nutrition Facts Per Serving: Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g

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