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Name: Chili Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 md Fresh tomatoes; cut up; 2 lb Pork (Boston Butt); cut in; 1 cn Green chilies (Anaheims);; 1 Jalapeno; cut up; Cilantro; chopped

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INGREDIENTS

2 md Fresh tomatoes; cut up
2 lb Pork (Boston Butt); cut in
1 cn Green chilies (Anaheims);
1 Jalapeno; cut up
Cilantro; chopped

Servings

INSTRUCTIONS

Brown pork well, until juices are released. In blender, put tomatoes and jalapeno and enough water to cover. Blend until juice. Put juice from blender and chopped green chiles in a large sauce pan. Add browned meat. Add water as needed for gravy. Add garlic powder to taste and tomato paste to color as desired. Bring to a boil, then cover and simmer one hour. If desired, thicken with flour paste. Add salt at the very end -- cook for a few minutes to cook in salt. Posted to bbq-digest by Lloyd on Jun 26, 1999

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.