This recipe came from a chili cookoff we held at the USDA when I worked there. Wendell's chili was the hands down winner in the green chili category.
 | 1 Pork Roast (boneless or something easy to cup up about 3 lbs...) |
| green chilies ( one large can 28oz) |
| jalapenos to taste ( Need to be fresh for this, really... 15-20 fresh use a medium can if you must...) |
| 1 can diced tomatoes |
| Chicken Stock - (I use the kind in the carton... low fat, or low sodium = no good... <Grin> ) (Combine tomatoes and chicken stock for total liquid of about 1 quart.) |
| 1 garlic clove (Minced I usually use two...) |
| 1 large onion (Diced) |
| 1 tsp each salt, pepper, cumin Cut pork into small pieces (about 1/2 inch), dredge in flour (I just throw a bunch a flour on top of the pork and mix it all up...) Cook dredged pok with onions and garlic (I usually cook in about 3 batchs with a third each of the ingredients so the flour doesn't get soaked off...) Cook till browned. Pour in crockpot. Put green chilies and jalapenos (I usually deseed) in the blender and puree. Add to crock pot. Add diced tomatoes. Cook in crockpot for about 12 hours... (Shorter times make hotter chili.) |
