-
Check here for the full archive of recipe collections.More Content Check here for the full archive of recipe collections.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Content Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More Content From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More Content Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info.More Content From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content
-
Try these Ingredient Substitutions when you're in a bind!More Content Try these Ingredient Substitutions when you're in a bind!More Content Simple solutions for healthier cooking.More Content Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More Content A pinch of this, a dab of that... click here for a printable conversion chart.More Content Keep this posted on your refrigerator for easy reference! More Content Money Saving IdeasMore Content Money saving ideas to bet on.More Content
Recipe from Kristen Finley of Okla.
Ingredients:
- 3-4 lbs pork tenderloin or pork roast.
- 1 lb ground pork
- 12-15 whole new mexico green chilis roasted and peeled.
- (or 5-6 cans whole green chilis)
- 2-3 jalepenos for heat
- 2 medium onions (white or yellow)
- 2 cups of chicken stock
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1-2 cloves garlic
- 1/4 cup flour
- 1/4 teaspoon black pepper
- (*optional 3 tomatoes, 1 potato)
Directions:
- Cut pork tenderloin (or roast) into 1/2" sized cubes and coat with the flour salt and pepper.
- Brown in skillet with small amount of oil till pork is well browned. Remove and set aside.
- Brown ground pork in same skillet and drain excess grease.
- Chop onions into large sections and add to skillet along with the garlic to sweat. Add 1 cup of the chicken stock to deglaze the pan.
- In a large pot add the above pan mixture along with the pork.
- Chop green chiles into 1" slices and add to the big pot along with the remaining ingredients.
- Bring to a boil then slow simmer for 2-3 hrs.
(*Optional: add one potato, shredded.)
For the version called "CHILI COLORADO" simply add 2 whole tomatoes cut into 1-inch chunks (canned is fine.)
Serve with grated yellow cheese and tortillas or use to smother rellenos, burritos, chimi's, enchiladas, or great in breakfast burrito's.
