green chili outline

gsschulte

Pork

Roasted green chili's

water

Jalepenos

salt

pepper

garlic

oregano

cornstarch

tomatoes (optional)

It is easiest to start off with a pork roast... I don't know...5 pounds or so..... Get one as lean as possible. Put the pork roast in a big ol' pot of water and boil it until the meat just falls off the bone. Take the meat out DON'T DUMP THE WATER!!! Let the water cool, I stick mine in the fridge so you can take the fat off the top. strain all the junk out of the water and that water/pork stock is the base of your chili. You will be putting the meat back in later on, for now... stick it in the fridge too so you don't burn your hands tearing it up when putting it in the chili.

Next you need chili's - your best bet is frozen roasted green chili's. They are every where here... not sure if you guys will have them in your freezer department or not. - HOPEFULLY. ROASTED is the key word, adds flavor. You can buy roasted green chili's in the can too... you want a good amount... a couple 18oz cans or larger or if buying them frozen you want a couple pounds. If they aren't already chopped up, chop them up before adding them to the pork stock.

Let your pork stock and green chili's mixture boil... for a long time... couple hours if you have it. Season it to taste..salt, pepper, garlic, little oregano, basically season, taste, season taste.. until you think it tastes good. You can also add your jalapenos at this time... chopped fine... fresh, roasted, or canned roasted will work. I usually use roasted canned. Add a little at a time.... until it is to "your hotness" preference

After it has boiled for a while AT LEAST an hour.. 2 or 3 if you have the time.... add your pork back in ... just break it up with your fingers and toss it in. season to taste. let boil for another hour or so. Some people add tomatoes to it.... half a 14 oz can or so.. I don't mom doesn't and neither does grandpa... his sister did... it is just whatever you prefer.

shortly before eating you want to thicken with a cornstarch and water mixture. use 4 tablespoons of cornstarch to 2 or 3 tablespoons of water... add until it is as thick as you want it. check your seasonings... you might need to add more.

a basic outline for green chili

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