Email to SCARLETT       

Recipe Categories: SCARLETTONE's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BrowniesandBars BRUNCH CAKES CANDY CaramelCorn CASSEROLES CHEESECAKE CHICKEN CHILI CHRISTMAS CLASSICCHEESECAKES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FROSTINGS GIFTSINAJAR HALLOWEEN HOLIDAYAPPETIZERS HOLIDAYS HOLIDAYS-CHRISTMAS JAMSandJELLIES KIDS LOWFAT MAINDISH MEATS OventoCrockpotConversions PANINIS PASTA PIES PIZZA POTATOES SALADandDRESSING Salads SALADS SANDWICHES SAUCES SIDES SNACKS SoftTacos SOUPSandSTEWS StrawberrySmoothies THANKSGIVING VEGETABLES WHERESTHEBEEF

GREEN CHILI SAUCE




Source of Recipe


My friend Rosie


List of Ingredients





1 lb boneless pork shoulder diced (leave a little fat on)
2 cloves garlic, peeled and minced
1 small onion, minced
1 tbsp ground cumin
1/2 tsp ground oregano
4-6 c chicken broth
10 green chiles, roasted, peeled, seeded and chopped
5 roma romatoes, peeled, seeded and chopped
1/4 c fresh cilantro, chopped (optional)
2 tbsp cornstarch dissolved in 1/4 water
Salt

Recipe




Sprinkle salt over the bottom of a Dutch oven pan and place over high heat 1 minute. Add meat, reduce heat to medium-high and brown. When browned, remove meat and set aside.
Add onions and garlic to the pan, reduce heat to medium and cook 3-5 minutes, stirring occasionally. Add cumin, oregano, broth and reserved. Cover loosely and cook 1 hour.
Add chiles and tomatoes and cook 1/2 hour longer or until meat is tender. Correct seasoning to taste. Stir constarch mixture and add to the chili. Heat through until chili is slightly thickened. Garnish with cilantro.
Serves about 6.