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Sunday, April 1, 2012

Green Chile Pork Recipe - Dad's Eats

So earlier this week I saw a recipe I just had to try - Green Chile Pork from Dad's Eats.

Now I am pretty much incapable of following a recipe exactly as written, so I did do a few things differently.  Due to having a busy schedule and only two days free I had to multi-task where I could, so the pork loin was cooked in the crock pot on Saturday.

Pork Recipe
One large Pork Loin
Chicken Broth
1 12oz bottle of Hornsby's hard apple cider
1 Onion chopped up
Celery Salt

Crock pot on low and I was off for the next six hours checking out off campus student housing for the fall semester.

When I got home the pork was done so I turned it off to cool.   A few hours later I cut the pork into two large pieces one to use for the Green Chile recipe and the other for use in another dish.  I  saved the juice from the crock pot as well as removed and discarded any surface fat).

I should note that I have an 8 qt crock pot - It was the biggest I could find and I absolutely love it.  So adjust your recipe accordingly.

I completed the recipe Sunday morning as I had a PLR appointment in the afternoon and I wanted to give the flavors plenty of time to meld as indicated in the recipe.

Green Chili Pork Recipe

2 -3 lbs pork roast 
2 tablespoons cooking oil - Olive Oil
1 large chopped onion
1 head minced garlic 
6 tablespoons flour
1 can diced tomatoes (I like to use Rotel with green chiles)  MILD
2 cups diced green chilies (505 green chilies in the jar are my fav) - Used Herdez Salsa Verde Instead
3 large tomatillos, husks removed and chopped
2 - 4 teaspoons jalapenos or habeneros (optional, but recommended) - NOPE we are wimps
5 cups chicken broth - Reserved Liquid from the Crock Pot
2 tablespoons ground cumin 
2 tablespoons ground chili powder

So I chopped the onion and minced the garlic and cooked in Olive Oil.

I added a bit more Olive Oil when I added the flour and mixed it together.
Then I added the Reserved Liquid from the crock pot and let simmer until thick, I then added:

1 jar of Herdez Salsa Verde
1 small can of Green Chiles (only type of green chiles they had at my store which led me to the idea of adding the salsa verde)
1 can of Rotel - Mild (undrained)
chopped Tomatillos

I did not use the two cans of tomatoes so pretend they are not there :)

Mixed it all together and let simmer.

I cut up the pork into bite size pieces and added it to the pot along with the turmeric, cumin, and chili powder.

I let simmer under the watchful eye of the Hubby (and cautioned him not to eat until I got home)  as I ran out for a bit to participate in my favorite activity.

When I got home at 5 pm we sat down to a wonderful dinner.

I served it with half a tortilla shell cut into wedges and a dollop of Creme.

Final Verdict...

5 Stars - Tangy and Flavorful with just an edge of heat.  We loved it.  This recipe is a Keeper. Check out Dad's Eats for some of his other recipes and let me know your results if you decide to give one a try.

1 comment:

Aleksandra Nearing said...

It was fabulous! I am going to make this for sure.