Green Chili - The Cheater's Version
  • 1 t dried Mexican oregano
  • 1 t ground cumin
  • 2 T chili powder
  • Red pepper flakes to taste - I use about a Tablespoon
  • 1 large can green enchilada sauce
  • About 3 lbs of tomatillos, rinsed and diced
  • 3 lbs pork roast, cubed
  • 2 lbs onions, diced
  • 2 T minced garlic
  • 2 or 3 fresh peppers - Anaheim or Poblano is the best
  • ⅓ cup fresh cilantro, chopped
  • 1 large lime
  1. Mix all of the spices in a small bowl and set aside
  2. Brown the pork on both sides in a large Dutch oven
  3. Add the onion when the pork is about half done - after about 5 minutes
  4. Turn down the heat and add the peppers, stir for a minute
  5. Add the garlic, stir again for a minute
  6. Add the enchilada sauce
  7. Add the tomatillos
  8. Add the spices and stir in thoroughly
  9. Let it all simmer for at least three hours, four if you have the time, stirring every once in a while
Recipe by The Rocky Mountain Woman at