Green Chili Chili
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
cut into 1/4 inch cubes |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
lard
or other fat |
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 16 | ounces |
tomatoes, canned
coarsely chopped |
|
| 28 | ounces |
green chili peppers
diced |
|
| ¼ | teaspoon |
oregano
|
|
| 2 ½ | teaspoons |
salt
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
cut into 1/4 inch cubes |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lard
or other fat |
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 462.4 | ml/g |
tomatoes, canned
coarsely chopped |
|
| 809.2 | ml/g |
green chili peppers
diced |
|
| 1.3 | ml |
oregano
|
|
| 13 | ml |
salt
|
|
| 473 | ml |
water
|
|
Directions
Dredge meat in flour.
In a deep skillet or heavy pot, brown meat in lard.
Add onion and garlic.
Cook 5 minutes more or until onions are tender but not browned.
Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency.
