Roast, peel and chop peppers. Cube lean pork. Saute pork in oil. Remove. Saute onion. Remove. Add flour to oil and make a gravy by adding the chicken broth. Add all ingredients in gravy, Cover and simmer for 2 hours until meat is tender. The green chili can be put in a crock pot and simmer for 4 to 6 hours. Serving Ideas : Serve with tortillas. NOTES : Fresh roasted chilies is a must in this recipe. The green chili is great poured over homemade tamales. Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #386 by email@example.com (Iris E. Dunaway) on Jan 24, 1997.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4|
|Calories from Fat: 936 (89%)|
|Amt Per Serving||% DV|
|Total Fat 104g||139 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 114.2mg||35 %|
|Sodium 1229.2mg||42 %|
|Potassium 573.6mg||15 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.6g|
|Protein 14.1g||20 %|
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Calories per serving: 1055
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