Recipe - Jills Green Hornet Chili

4 pound Pork cut in cubes (pork
shoulder is a good start)
Flour
Garlic salt
2 cn Roasted, peeled green chiles
2 pound Fresh roasted, peeled green
chiles, more or less
1 lg Onion
1 cn Ground tomatoes
4 Cloves garlic (or more to
taste!)
One half cup Lime juice
One half cup Chopped cilantro
Some tomatillos

Someone asked about green chili. The big difference from red is cubed pork
and no chile powder. All the recipes I've seen are remarkably similar. Here
is one from Garry's page. I've done this using smoked shoulder. I added
some cumin as well.

Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork
fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic.
Cook for hours. Before serving add lime juice, cilantro & tomatillos.

Watch out for the STING!

Posted to bbqdigest V4 #46

Date: Tue, 19 Nov 1996 15:42:46 0500

From: Kit Anderson kit@maine.com