Green Chili – The Cheater’s Version
Ingredients
Scale
- 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
- 1/3 cup fresh cilantro, chopped
- 1 large lime
Instructions
- Mix all of the spices in a small bowl and set aside
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2011/06/green2.jpg”]
[/url] - Brown the pork on both sides in a large Dutch oven
- Add the onion when the pork is about half done – after about 5 minutes
- Turn down the heat and add the peppers, stir for a minute
- Add the garlic, stir again for a minute
- Add the enchilada sauce
- Add the tomatillos
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2011/06/green6.jpg”]
[/url] - Add the spices and stir in thoroughly
- Let it all simmer for at least three hours, four if you have the time, stirring every once in a while