Recipe by DEONNE1
"A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer."
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1 1/2 pounds
cubed pork stew meat
1 (4.5 ounce) can
diced green chile peppers, drained
1/2 (3.5 ounce) can
chopped jalapeno peppers
3 1/2 cups
onion salt to taste
garlic salt to taste
salt and black pepper to taste
This tasted just like the green chile at our favorite Mexican restaurant!
If you're into spicy, this is probably going to need a bit of tweaking. I made it with three large jalapenos plus four small habaneros. It was way too much for me but perfect for Husband. I decreased the water, and used way more tomato sauce. I also threw in a couple of chicken bouillon cubes for salt/extra flavor. I thought it was still missing something so I added the juice of a lime. It worked better than I thought. With a few changes, this turned out great. Thanks!
An excellent tasting green chile recipe! Highly reccomend! Thank you. :)
This is my recipe that I added long ago, and somehow lost this old log in... anyway, I just wanted to comment that the recipe got changed quite a bit by the staff after I had submitted it. There are tons of ways that you can change this up to suit your tastes. I always use roasted hatch chiles until I run out, and only then use the canned kind (which actually work just fine, too). I actually am making some now... browned about 2-3 pounds of stew pork in oil, and floured GENEROUSLY. Added cumin and pepper and water, returned to stove and boiled for about 15min to get a nice gravy like consistency. Added to crock pot with two small onions, 5 large roasted chiles, 6 cloves roasted garlic, and a tiny tiny bit of tomato paste. You absolutely do not have to put in slow cooker, but I'm a big believer that cooking green chile on low all day long can only make it yummier. I'm so glad that you guys have enjoyed this recipe... it's definitely green chile season now, so happy chile cooking! cheers!! :)
wicked good! added fresh garlic and used adobo seasoning instead of the salts. reduced liquid to 2-1/2 cups (1 cup chicken broth and 1-1/2 cups water), the first bite was fiery but after that it was a spicy delight with an underllying depth of flavor. oh yes, i also used roasted jalapenos not canned so its probably why it was such a barn burner. will do again--although i will have to tone it down for mere mortals.
This was a little heavy on the pork for my taste - basically a pork stew with some green chiles thrown in it. The flavor was fine, just not what I was looking for.
Awesome! Whole family loved it! I read reviews and i agree you MUST reduce water...I only did 1 1/2 cups and it was of perfect consistency. I did not have an iron skillet, so anybody worried about that..don't.
My first time ever making green chili, and this was exactly what I was looking for. Absolutely wonderful flavor, and my boyfriend loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Green Chile
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 308
** Calories from Fat: 194
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