Fall is in the air….well somewhere else anyways. This is Florida after all. But, here in the south it is football season. One of my favorite meals is green chili. You can serve it over rice or burritos or whatever else you desire! This recipe is easy and very flavorful! Spice it up or tone it down depending on your taste.
2lbs boneless pork roast cut into chunks
Cilantro (I use dried and add as much as needed for flavor)
2-1/2 cups Chicken Stock
2 cans diced green chilies
4 garlic cloves crushed
1/2 onion chopped
1 jalapeño (more if you want more kick)
1 tsp cumin
1 tsp pepper
1 package of Green Chili Enchilada Sauce
2 tbsp oil
2 tbsp flour
Heat oil in medium-high heat. in large pot. Sautée onions, garlic, and jalapeños until onions are opaque and jalapeños are tender. Add pork roast, season with pepper, cilantro, and pepper, and cook until browned. Add chicken stock, green chilies and flour. Mix well. Bring to a boil. Then reduce to low heat and simmer for 2 hours. 30 minutes before serving, add sauce. Mix and continue to simmer for an additional 30 mins.