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Mild Pork Green Chili




Source of Recipe


Posted by Bearsy


Recipe Introduction


*The recipe specified 5 large tomatillos, chopped. I found the 1-lb. can of diced tomatoes plus the juice of half a lime to be a satisfactory substitute.
This is my own version of a recipe that came from chilemasters/pork-grn-chile.htm


Recipe Link: Cooking For Us

List of Ingredients




3 c. homemade chicken broth
3 lbs. lean pork � cut into 1/2� dice
olive oil (about 1/2 c. - divided)
3 Tbs. + 1/2 cup flour
2 Tbs. ground cumin
freshly ground black pepper to taste
1 quart roasted green chiles (about 14) - skinned and seeded
3 cloves garlic, chopped
1 medium onion - chopped
1-lb. can diced tomatoes in tomato juice*
1/2 small fresh lime*
1 Tbs. sugar
salt to taste

Recipe



Put chicken broth in a saucepan; bring to a boil and set to simmer, uncovered, while you cook the pork.

Heat approx. 1/4 c. olive oil in a heavy 10-quart pot. Add the pork and saut� for a few minutes over medium-high heat, stirring frequently. As liquid accumulates in the pot use a soup ladle to transfer it to the chicken broth; adjust the heat under the liquid for a sustained boil. When the pork cubes are well browned, remove them to a bowl and set aside. Pour any remaining liquid in the pot into the boiling broth.

Pour 3 � 4 Tbs. olive oil into the pot. Add 3 Tbs. flour; saut� over medium heat for about 2 minutes (flour should brown). Stir in the cumin and black pepper. Carefully add the hot broth � WATCH YOUR HANDS: THE LIQUID WILL BOIL UP INSTANTLY. Reduce heat immediately to medium-low. Stir well. Return pork cubes to the pot.Chop the chiles in fairly small pieces. Put them in a blender with the garlic, onion and canned tomatoes. Squeeze the juice of the half lime on top. Puree almost to desired smoothness. Add the remaining 1/2 cup of flour; blend. Add 1 cup of the hot liquid in which the pork is simmering and finish pureeing.
Stir the pureed vegetables in with the pork. Sprinkle with the sugar, season to taste with salt, and stir again. Cover and simmer over very low heat about 2 hours, stirring occasionally. For thicker chile, leave the lid slightly ajar.

Serves 6.