Pork Green Chili is a Natural for the Game

This recipe is so versatile.  You can use this as a soup or stew, as a topping for nachos, rolled in a tortilla, or serve it over a salad for an alternative to a “taco” salad.

Pork and Green Chili 1

Pork Green Chile

pork tenderloin, trim off all visible fat, cut into 1 inch chunks

1 medium onion, chopped

5 cloves of garlic, finely minced

2 t ground cumin

1 small can of green  chilies, the heat level you prefer

1 can of tomatoes and green chilies

12 green chilies, fresh (rub olive oil on these and roast in the oven until they blister.  Allow to cool then chop)

1 c chicken stock

1 c beef stock

In a large skillet, brown the canned green chilies in a little olive oil, then add the onions, cumin, and garlic.  Cook until the onions turn opaque.  Remove to a bowl for later.

In the same skillet, brown the pork.  After all the pork is browned, add the onion mixture back into the skillet.  Add the chopped green chilies and the stock.  Place in an oven heated to 325 degrees F and allow to cook for 3 hours, or until the pork is done and very tender.  Serve with shredded cheese, fresh avocados, cilantro, tortillas, and lime wedges.

Pork and Green Chili 2

OPTIONAL:  if you are not able to find fresh green chilies or you don’t have the time to blister them, use a jar or two of green chili that is available in the Latin food aisle of the grocery store.   If you choose to go the jar route, delete the 12 green chilies as well as the chicken and beef stock.

You can also place all the ingredients in a slow cooker in the morning and it will be ready for dinner.

 

 

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