Viewing post #1223253 by ArleneB

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ImageArleneB
Nov 3, 2016 10:20 PM CST
Name: Arlene
Grantville, GA
From Toni

Green Chili

I had already posted the red chile here.. just substitute boiled russet potatoes with the hominy. It's a basic red sauce that I use for pretty much everything that needs a red sauce. Green chile is actually much much simpler.

1lb diced pork shoulder
2 Tbsp minced garlic
1 tsp dried oregano.. more or less...
1 tsp ground cumin ... more or less
1 tsp salt... more or less.. LOLL
2 14ounce cans chicken broth (I use the full-salt version as I don't use salt but I know some people like salt, so that's why I added it here)
2 cups diced or minced roasted green chile .. again, more or less
1lb diced russet potatoes, boiled until semi-soft

shredded cheese (cojack or colby is preferred)
flour tortillas

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In a *large* fry pan, fry up the pork with everything BUT the chicken broth, potatoes, & chile (so oregano, cumin, salt (if wanted.. like I said earlier, I don't cook with salt). When completely cooked, add the chile and stir in at least 1 can of chicken broth (probably add both, depending on how much broth you want). Simmer on LOW for at minimum 1 hour. Boil up the potatoes & add to the chile, cover, and let simmer for at least another 1/2 hour. I prefer to let sit overnight before eating.. it will taste MUCH better the next day. This is a caldo (soup), not a thick sauce like the red chile. But this is primarily used for a burrito base as simmering all the broth out will make the meat more tender. It's kinda important to use shoulder roast as you *want* the fat in the meat. Lean cuts of meat (loin) will make the meat more tough and it's not as tasty. Serve with flour tortillas & shredded cheese, or, as I said before, make into burritos.

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