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| People really love this so I have made a couple versions to suit how many served.I only use the big one and sometimes even double it! |
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| 1/2 cup |
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olive oil |
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| 6 lbs |
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Boneless pork, cut into 1-inch cubes |
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| 1 1/2 cup |
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chopped onions |
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| 3 cloves |
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garlic, minced |
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| 3/4 cup |
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flour |
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| 6 cup |
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chopped fresh tomatoes |
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| 6 cup |
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roasted, peeled, chopped Anaheim chilies, or 2 7 oz. Cans Ortega chilies |
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| 3 fresh |
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jalapeno pepper, chopped (I leave out) |
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| 1 Tbs |
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Salt |
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| 1- 1/2 tsp |
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sugar |
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| 3 cup |
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chicken broth |
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| 1 |
Heat oil in 11-qt. Pot. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir for 2 minutes. Add tomatoes, green chilies, jalapeno, salt and sugar. Mix and add chicken broth. Lower heat. Cover & simmer for 1-½ hours until meat is tender. Serve with flour tortillas. |
| 2 |
For a smaller group:
Serve 3 - 5
2 T. olive oil
2 lbs. Boneless pork, cut into 1-inch cubes
½ c chopped onion
1 clove garlic, minced
¼ c flour
2 c chopped fresh tomatoes
2 c roasted, peeled, chopped Anaheim chilies, or 2 7 oz. Cans Ortega chilies
1 fresh jalapeno pepper, chopped (I leave out)
1 t. salt
½ t sugar
1 c chicken broth
Heat oil in 4-qt. Pot. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir for 2 minutes. Add tomatoes, green chilies, jalapeno, salt and sugar. Mix and add chicken broth. Lower heat. Cover & simmer for 1-½ hours until meat is tender. Serve with flour tortillas. |
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| Servings: 1 |
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| Recipe Source |
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Author: Barbara Webb Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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