LELA'S PORK GREEN CHILI

Lela's Pork Green Chili image

Provided by Lela

Yield 6

Number Of Ingredients 15

chicken stock 64 oz.(2 boxes of 32 oz.)
1 can of diced tomatoes, blended
6 green roasted green chiles peeled and diced or 1 (4.5 oz.) can chopped green chile and 1 can (4.5 oz.) jalapeno peppers diced
1 and 1/2 lbs. of boneless pork shoulder-fat trimmed or pork stew meat diced
4 T. of flour to dredge pork
4 T. canola oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. garlic salt
1/2 tsp. of cumin
2 garlic cloves, minced
1/8 tsp. of black pepper
If needed:
2 T. corn starch if chili needs to be thickened
1/4 cup of cold water

Steps:

Peel roasted green chiles, remove seeds, and dice.
Dice pork in small pieces.
Add flour to a paper bag.
Dredge pork in flour. Heat oil on medium high for 2-3 minutes. Fry pork in oil until brown.
Add 32 oz. of chicken stock. Bring to a boil and turn down to medium. Boil for 15-20 minutes.
Meanwhile blend tomatoes in a blender.
Then, add the rest of the chicken stock (32 oz.)
Add chili and blended tomatoes
Add garlic, garlic powder, onion powder, black pepper and cumin.
Turn down heat to simmer for 1 hour.
If chili needs to be thicker- blend 2 T. corn starch and 1/4 cup of cold water
Bring chili to a boil, add corn starch and whisk with a whisk.
Turn down heat and let thicken for a few minutes.
NOTE: Chili is always better the next day-I like the make this chili the night before so the flavors blend together.