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

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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