My Green Chili
2 teaspoons olive oil
1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves -- finely minced
1 red onion -- finely chopped (optional)
2 tablespoons flour -- preferably masa flour
2 tablespoons cornstarch
4 tablespoons water
28 oz. New Mexican chiles -- roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper -- optional and preferably fresh
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2-3/4 cup chicken broth
In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crockpot on high.
In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.
Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat.Simmer on very low heat, covered, for at least 1 hour (preferably all day).
add more ingredients to make a bigger batch.
|Posted: August 10, 2011 , Modified: August 10, 2011|