Green Chili
Ingredients:
• 3 1bs pork roast
• 1 tbsp. olive oil or butter
• 1 white onion
• 3-4 large tomatoes
• 2 cans diced tomatoes (I use oregano flavored)
• 4-6 cloves garlic
• 1 tbsp. ground mustard
• 1 tbsp. oregano (if you use unflavored canned tomatoes)
• salt and pepper to taste
• 24 fresh or 2 packages frozen green chili's
• Broth from slow cooked pork roast
• 1 can chicken broth
• 6-8 cups water (the chicken broth and water should add up to 8 cups)
• Optional toppings: cheddar cheese, sour cream, avocado, garlic bread
Directions:
Prepare the pork roast. I put in a slow cooker for 5-6 hours on low heat prior to making the chili. The meat turns out so tender you can shred with a fork!
Place the pork in the slow cooker and add enough water (or chicken broth) so there is enough that it comes 1/2 way up on the pork. Add salt and pepper to taste. For extra flavor, you can also add some garlic powder and oregano to the meat. Turn on low and let cook until nice and tender. Shred or cut the pork roast into bite size pieces. SAVE THE BROTH! If needed, strain the broth.
When ready to make your chili:
Heat butter or olive oil on the stove over medium low heat. Peel and roughly chop white onion. Add onion to heated butter or olive oil. Cook until golden brown.
Meanwhile, chop your tomatoes and garlic. Add chopped tomatoes, garlic, canned tomatoes and spices to the onions. Let simmer. Place the green chili's in a food processor (or finely chop if you do not have a food processor). Add to the pot and stir. Let simmer for another 10 minutes.
Add the shredded pork roast, broth from the roast, chicken broth, and water. Cook on medium low heat until thoroughly cooked, around 20 minutes, stirring occasionally.
Serve with your favorite toppings. We like cheddar cheese, avocado and sour cream.
This dish is great for keto, gluten free and can even be made vegetarian (email me for instructions)! Be creative and share your versions with us on our Blog!