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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Hatch Green Chili Recipe

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This recipe for Hatch Green Chili is from Cooking for Crew, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* Bacon drippings
* 2 tablespoon olive oil
* 4-5 pounds pork shoulder roast
* 1 small yellow onion chopped
* 1 head of garlic peeled and minced
* 3/4 quart chicken broth
* ½ tablespoon salt
* 1½ tablespoons coriander
* ½ teaspoon hot red Chili Powder
* ½ teaspoon hot green Chili Powder
* 1 teaspoon of six pepper chili powder
* 1½ tablespoons Mexican Oregano
* 28 ounce can diced fire roasted tomato, undrained
* 15 chili peppers chopped (include seeds and veins)
* 1 teaspoon sweet and/or smoked paprika
* juice of 1 lime
* Fresh organic cilantro
Directions:
Directions:
1. Cook 1/2 package of bacon in large pan and use bacon for lunch, BLT’s yum!
2. Season the pork shoulder with coarse salt and pepper. Place in a large pan with bacon remnants and sear all sides on med-high heat.
3. Pull the roast out and place in a large dutch oven, turn heat up to high and deglaze the large pan using a 1/4 cup of the chicken broth.
4. Pour contents removed from deglazing process over the roast into the dutch oven and cover. Roast in a 350 degree oven until done. About 3-4 hour (1 hour per pound). Remove the roast from the pan and let cool briefly and shred the meat with two forks. Set aside.
5. Heat the oil and remaining liquid in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
6. Add the shredded meat, tomatoes, chicken broth, lime, salt, coriander, oregano, tomatoes, chili powders and chilies. Bring to a boil and then simmer on low for 2 hours.
7. Optional: Top with cilantro and serve with cheese and warm flour tortillas.
Number Of Servings:
Number Of Servings:
5-7 Quarts
Preparation Time:
Preparation Time:
@ 4-5 Hours

 

 

 

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