Green Chili

Servings: 6-8 servings
Prep time: 0:30
Total time: 1:30
Categories:
Source: Mom

Ingredients

• 1 pork roast (butt roast, shoulder roast or pork steaks) cut it into bite

sized chunks
• Flour
• Salt and Pepper to taste
• Vegetable oil
• 3 cans diced tomatoes
• 1 diced onion
• Garlic powder or fresh garlic
• Caldo or chicken bouillon (remember, this is salty)
• 1 small can hot chilis or jalapeños, or chipolte chilis. (Use in moderation)
• 1 large can Hatches Green Chilis (diced) - you can also use fresh chilis of varying heats. Simply roast until slightly charred, place in paper bag for 10 minutes, then peel the skin off.

Directions

Cut the pork into bitesize pieces. In a plastic bag or bowl, place about 1 cup flour and some S&P. Dredge the pork pieces in the flour.

Heat a bit of oil in a large skillet or cast iron pan. Add the pork, a bit at a time, to the hot skillet and brown the sides quickly so they are a bit crunchy. They will not cook through. Remove each batch, then do another until complete.

Once all pork is removed from the skillet, sauté diced onion and garlic for 2 minutes.

Add pork back to the skillet and remaining ingredients. Scrape the yummy bits from the bottom of the pan and simmer for at least 1 hour.

You'll need to taste this as you go and adjust ingredients as necessary.