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Suggest a better description(original from G. Caseltons recipe page) * I substituted boneless country-style pork ribs for the lean pork. Apply dry rub the night before, cover, refidgerate. ( I made a simple dry rub of ancho powder, paprika, salt, pepper, garlic powder, just a dash of cayenne powder and half a dash of cumin. ) Then I smoked the pork over pecan wood for approx. 2 hours. I also cut the meat into 1/2 inch cubes instead of 1 inch. * * * I cut the amount of cumin in half * * * * * I omitted the hot green chiles to keep it on the mild side. * * * Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isnt scorching on the bottom. When the timer goes off, check the consistency and either add more stock if its gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if its too runny. Add salt and black pepper now. Posted to CHILE-HEADS DIGEST by "Parkhurst, Scott Contractor"
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 1 servings | ||
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Calories: 39 | ||
Calories from Fat: 35 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 45.9mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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