Quote:
Green Chile
1-2 quarts chicken broth
24 oz lean pork, cubed into bite size pieces
2 teaspoons chopped garlic
2-3 cans Rotel tomatoes with green chiles
3 cans (4 oz. each) chopped green chiles
1/3 can chopped jalapenos (less if you don't like it hot, I use the whole can)
salt and pepper to taste
1. Brown pork in a small amount of oil in a heavy Dutch oven. Add remaining ingredients and bring to a boil. Reduce heat and simmer at least 2 hours. This can also cook in a crock pot all day on low.
This looks yummy but I'd have to tweak a bit to make it more IP compliant.Originally Posted by 64peppergirl
Here is the Pork Chili recipe I use. I measure out 3 servings of the pork, and veggies so that I have two extra servings I can freeze for later. I serve mine with a little mashed cauliflower usually.Green Chile
1-2 quarts chicken broth
24 oz lean pork, cubed into bite size pieces
2 teaspoons chopped garlic
2-3 cans Rotel tomatoes with green chiles
3 cans (4 oz. each) chopped green chiles
1/3 can chopped jalapenos (less if you don't like it hot, I use the whole can)
salt and pepper to taste
1. Brown pork in a small amount of oil in a heavy Dutch oven. Add remaining ingredients and bring to a boil. Reduce heat and simmer at least 2 hours. This can also cook in a crock pot all day on low.
Since it has 24 oz meat, that is 3 servings (unless the pork is cooked already, then it is more like 4 servings).
The cans of Rotel tomatoes are occasional veggies. I wouldn't do a whole can per meat serving because there is surely more than 1 tomato in each can.
I'd probably either add more meat or reduce how many Rotel tomatoes & then add some other veggies, instead (red bell pepper, for one & I've taken to adding celery and leeks to many things).
It sure sounds worth "playing with", tho!
