3-chile Green chili (Guisado Chile verde a los tres chiles)

It may surprise you but Green Chili is truly an American recipe. We've added our "Mexican touch" to this great American dish by adding our Mexico City Sauce. Spicy yet extremely tasty.

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Name: 3-chile Green chili (Guisado Chile verde a los tres chiles)
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: not set
Ingredients: 3 tbsp Olive oil; 2 Onions, chopped; 1/2 cup Celery diced; 3 Jalapenos, diced and deseeded; 5 Garlic cloves minced; 2 lbs Pork shoulder boneless, cut into 1/2” cubes; 2 1/2 tsp Oregano; 2 1/2 cups Chicken broth; 1 Red potato peeled and grated; 6 tbsp Mölli Mexico City Cooking Sauce; 1 tsp Salt; 2 Poblano peppers roasted peeled, deseeded, cut into 1/2” strips; 1 Avocado, pitted peeled and cubed

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INGREDIENTS

3 tbsp Olive oil
2 Onions, chopped
1/2 cup Celery diced
3 Jalapenos, diced and deseeded
5 Garlic cloves ; minced
2 lbs Pork shoulder ; boneless, cut into 1/2” cubes
2 1/2 tsp Oregano
2 1/2 cups Chicken broth
1 Red potato peeled and grated
6 tbsp Mölli Mexico City Cooking Sauce
1 tsp Salt
2 Poblano peppers roasted ; peeled, deseeded, cut into 1/2” strips
1 Avocado, pitted peeled and cubed

INSTRUCTIONS

• Heat olive oil in a large skillet over medium-high heat. Add the onions, celery, jalapenos, and garlic, and cook, stirring occasionally, until the celery is softened, about 8 minutes.

• Add the pork and oregano and cook, stirring frequently, until pork turns brown, about 8 minutes. Add the broth, potato, Mexico City Cooking Sauce, and salt and bring to a boil. Reduce heat to low and cook, partially covered, for 1 ½ hours, stirring occasionally.

• Add the poblano and continue cooking for 30 minutes or until pork is tender.

• Serve in bowls and top with avocado. Provecho!

NOTES

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3-chile Green chili (Guisado Chile verde a los tres chiles)

3 tbsp Olive oil
2 Onions, chopped
1/2 cup Celery diced
3 Jalapenos, diced and deseeded
5 Garlic cloves minced
2 lbs Pork shoulder boneless, cut into 1/2” cubes
2 1/2 tsp Oregano
2 1/2 cups Chicken broth
1 Red potato peeled and grated
6 tbsp Mölli Mexico City Cooking Sauce
1 tsp Salt
2 Poblano peppers roasted peeled, deseeded, cut into 1/2” strips
1 Avocado, pitted peeled and cubed

•	Heat olive oil in a large skillet over medium-high heat. Add the onions, celery, jalapenos, and garlic, and cook, stirring occasionally, until the celery is softened, about 8 minutes.
•	Add the pork and oregano and cook, stirring frequently, until pork turns brown, about 8 minutes. Add the broth, potato, Mexico City Cooking Sauce, and salt and bring to a boil. Reduce heat to low and cook, partially covered, for 1 ½ hours, stirring occasionally. 
•	Add the poblano and continue cooking for 30 minutes or until pork is tender.
•	Serve in bowls and top with avocado. Provecho!

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3-chile Green chili
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Nutrition

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Serving Size: 1 Serving (1068g)
Recipe Makes: 4 Servings

Calories: 2237
Calories from Fat: 1430 (64%)

Amt Per Serving		% DV

	Total Fat 158.9g	212 %
	Saturated Fat 47.6g	238 %
	Monounsaturated Fat 67.9g
	Polyunsanturated Fat 29.4g
Cholesterol 736mg		226 %
Sodium 697.1mg		24 %
Potassium 2267.5mg		60 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 5.6g
Protein 182.5g		261 %
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.

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Calories per serving: 2237

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