1. Dice pork. Boneless pork butt is an ideal cut, but an end of pork roast or a few pork chops will do nicely.
2. Shake pork in a ziplock bag with flour until pork is coated.
3. In heavy bottomed pot, saute diced pork in oil until lightly colored. Add diced onion and sweat until translucent. Add chopped carlic, cumin and coriander and saute briefly. Saute while stirring to cook roux. Add crushed red pepper, black pepper and chicken broth.
4. Stir until well blended and when mixture comes to a boil, cover and simmer twenty minutes.
5. Add green chilies, jalapenos, tomatoes and cilantro. Simmer until pork is tender, total cooking time approximately forty minutes. If pork is diced larger, slightly more cooking may be necessary.
6. Adjust seasoning to taste with salt
7. Pork green chili should be lightly thickened. If mixture has reduced and is too thick, add a bit more chicken stock or water. If mixture doesn't seem thick enough, add another tablespoon of flour and simmer.
8. Serve in small bowls with warm flour tortillas. For Huavos Rancheros, spread two flour tortillas with warm refried beans, fry, poach or scramble two eggs and place on top of beans, top with green chili, grated cheese, chopped onion, and a dollop of sour creem. Ole
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 9|
|Calories from Fat: 24 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 475mg||16 %|
|Potassium 441.5mg||12 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 9.2g|
|Protein 4.2g||6 %|
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Calories per serving: 85
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