Ingredients:
* 2 red onions, chopped
* 1 pound tomatillos, husked, rinsed, and halved
* 3 jalapenos, stemmed, seeded and halved
* 2 garlic cloves
* 4 tablespoons canola oil
* 2 pounds boneless pork shoulder, cut into 1-inch cubes
* 5 cups chicken stock
* 1 cup chopped fresh cilantro leaves
* Salt
* Pepper
* 10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
Award Winning Chili Recipes
Ingredients:
8 skinless boneless chicken breast halves
2 med onions chopped
2 cloves garlic minced
1 tbl vegetable oil
2 can (14 1/2 oz. each) chicken broth
4 15 oz. cans cannellini beans rinsed and drained
1 15 oz. can cannellini beans drained and mashed
2 4.5 oz. cans chopped green chiles
1 tsp salt
3/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper
* Cut chicken into bite-size pieces.
* Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes, or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Serve with desired toppings.
Ingredients:
• Olive oil
• 4 medium onions, chopped
• 2 medium green peppers, chopped
• 8 pounds ground beef
• 1 6 oz. can tomato paste
• 2 large cans(1 lb-13oz) cans stewed tomatoes
• 2 1lb cans tomato sauce
• 1 7oz. can chili salsa
• 6 cloves garlic, minced
• 2 3oz. jars chili powder
• 1jalapeno pepper (seeded, de-veined and chopped)
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper
Directions:
Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.
Ingredients:
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons plus 2 teaspoons chili powder
- 1 large clove garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 can (28 ounces) tomatoes, diced, with juices
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 can (15 ounces) chili beans, small red beans, or kidney beans, drained and rinsed
Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain off excess fat. Add chili powder and next 8 ingredients, stirring well; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for about 1 1/2 to 2 hours. Add beans, stirring well, and cook until thoroughly heated.
Serves 6
