Green Chili
Recipe Number: 1416
Contributor: FNSortwell
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Serves:
Calories Per Serving:
Preparation Time: Overnight
Difficulty: Easy
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| Ingredients: |
1 large sweet onion, diced
1 head garlic thinly sliced (Head, not clove)
2 lb pork shoulder (best) or pork sirloin roast
1 tbs cumin
1 tbs coriander
1 tbs mexican oregano
2 large cans Hatch green chiles whole (I use one whole, one diced)
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Options: I like two onions, and I add one or two cans of tomatillos.
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| Cooking
Instructions: |
Saute the onions in a slow cooker on high, in a little oil until translucent, add garlic and sautee for 1 minute, or till the garlic is fragrant.
Add everything. Chiles and spices, and pork roast. Add water to barely cover and turn down to low heat. Lightly season with salt and pepper. Let cook overnight.
Remove roast and let cool enough to handle. (I use a turkey baster to remove most of the surface fat. CAUTION! HOT).
Shred it removing bones and return to pot. Let cook uncovered another couple of hours to concentrate the flavors. Taste and adjust seasonings.
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| Serving
Suggestions: |
Serve with warmed corn tortillas, lime juice and sour cream as a stew or use it to smother any other dish.
enjoy
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| Additional
Comments: |
| Mexican oregano is actually from the verbena family. It is stronger and sweeter than European oregano. But SW has it in the spice rack section.> |