Cookbook Table of Contents

Green Chili - Marlene

I found this recipe in Mom (Marlene's) recipe box.

Ingredients

2 lbs pork roast cut into small cubes
2 TBLS shortning
   
2 cloves garlic (chopped)
1 onion chopped & small
1 Can Rotel (Tomatoes & green Chiles)
1 Can Ortega Green Chilies (diced)
   
1 Cup water with 1 tsp instant chicken bouillon
1 T flour mixed with water & chicken bouillon
1/2 tsp pepper
  salt
  Oregano (optional)
  Cumin (optional)

Preparation

  1. Saute meat in oil till browned
  2. Add onion & garlic and cook until meat is soft
  3. Add tomatoes and chilies
  4. Add water contining flour and bouillon
  5. Cook slowly until very tender (about 1 hour)

For this amount you may wish to use pork steaks. For larger amounts, use Boston Pork Butte or Pork Blade Roast (the same thing) and cut up into cubes. For larger amount of Chile Verde, increase other ingredients.

The Chicken bouillon that I use is Knorr Chicken Flavor Bouillon. It's usually found in the grocery store section where the Mexican Foods are found. It has a yellow and green label. This contains salt, so taste the green chile before adding additional salt.

In New Mexico, this is spooned over eggs, potatoes, beans, and eaten with tortillas (flat bread) and also the Indian Fry Bread that you ate at Diana's.