Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes Ive seen are remarkably similar. Here is one from Garrys page. Ive done this using smoked shoulder. I added some cumin as well. Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic. Cook for hours. Before serving add lime juice, cilantro & tomatillos. Watch out for the S-T-I-N-G! Posted to bbq-digest V4 #46 Date: Tue, 19 Nov 1996 15:42:46 -0500 From: Kit Anderson
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|Serving Size: 1 Serving (3622g)|
|Recipe Makes: 1|
|Calories from Fat: 9920 (90%)|
|Amt Per Serving||% DV|
|Total Fat 1102.3g||1470 %|
|Saturated Fat 403.8g||2019 %|
|Monounsaturated Fat 528.3g|
|Polyunsanturated Fat 117.8g|
|Cholesterol 1218.6mg||375 %|
|Sodium 9724.1mg||335 %|
|Potassium 4127.1mg||109 %|
|Total Carbohydrate 149.6g||44 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 136.4g|
|Protein 115g||164 %|
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Calories per serving: 10969
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