Pueblo Green Chili with Kaysen Family Farms Pork
November 18, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2-3 pounds cubed) Pork Chops or Shoulder (Boston Butt) Roast
- (1.5 cups) Pueblo (or Hatch) Green Chili
- (4 cloves) Garlic
- (14.5 oz can) Canned Diced Tomatoes
- (2.5 cups) Chicken Broth
- (4 TBSP) Flour or Corn Starch (corn starch-gluten free)
- (1 TBSP) Coriander Powder
- (1 TBSP) Red Chile Powder (can omit)
- (1 TBSP) Cilantro
- (1 TSP) Cumin Powder
- (1 TSP) Salt
- (1 medium diced) Onion
Directions
Cube Chops and Brown Pork in soup pot. If using a Boston Butt Roast: Season with Salt & Pepper, then cook roast in crockpot overnight. Shred the roast to add into stew.
Add onions and garlic once pork is cooked and cook until translucent.
Add flour or cornstarch to create a roux ( aroux is equal part flour/starch and fat) with the pork in the pot. It will make a little paste in your pot and that's exactly what we want.
Add in chicken broth and stir. Keep simmering at a medium-low heat
Add tomatoes and green chilies and seasonings
Let it simmer for 30-60 minutes or leave on low in the crock pot for the day.
Add ins when serving: You can serve this as a stew or smother your shredded KFF Beef or Pork Burritos and ENJOY!
Shredded Cheddar Cheese
Sour Cream
Avocado
Tortilla Chips
Flour Tortillas to have on the side
**Complete credit for the original recipe is from Laura via vinumvita.com found on Pinterest 2010. Thanks for bringing home to my home!
