Green Chili with Pork

Title:
Green Chili with Pork

Yield:
1 Servings

Categories:
Pork,
Ham




Ingredients:





     1 c  Flour


     1 tb Ground pepper


     1 tb Garlic salt


     2    Garlic cloves


     1 tb Cumin


     2 lb Lean pork


     2 cn (4 oz) chopped green chilies


     1 cn (7 oz) sliced jalapenos (or


          -chopped)


   1/2 c  Peanut oil


     1    Beef bouillon cube


     1    Chicken bouillon cube


     3 c  Water






 In a medium to large pot with a fitted lid, add the oil and chopped garlic


 cloves. Turn heat to high, and brown the garlic. Trim the pork of fat, and


 cut into 3/4 inch cubes. In a large container with a tight fitting lid, add


 the flour, garlic salt, ground pepper and cumin: stir to blend well. Add


 the cubed pork to the flour, place the cover on the container, and shake


 like crazy to coat the pork cubes. Add just the pork cubes to the hot oil


 and brown (save the flour). Be careful here, because the floured pork has
a


 tendency to burn and stick to the bottom of the pot. Stir constantly until


 the pork is browned, scraping the bottom each time.


 


 When the pork has browned, add enough of the water to cover the meat,


 bouillon cubes, green chilies, and jalapenos. Stir well to mix and blend


 evenly.


 


 Take the remaining flour and spice mixture that you used to coat the pork,


 add enough hot water to make a medium thick paste, and add to the meat


 mixture, stirring until it becomes thick. Cover, and simmer on the lowest


 possible heat for three hours - stirring occasionally. Add more water if


 necessary so it doesn't get too thick.


 


 This can be used as a stand alone meal, over a beef or bean burrito with


 shredded lettuce and tomato, sour cream and avocado; or simply a filling


 for a corn tortilla. In any event, I hope you enjoy it.


 Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland


 
on Jan 12, 1998