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This recipe is a variation of Mexican Green Chili...it's important to mix up the sauce and store overnight in the refrigerator the night before to infuse the indgredients.
Serves 8
2 1/2 lbs Chunked or diced pork
20 Hatch Green Chilis (roasted, peeled, diced)
1 Garlic head (use garlic press to puree)
2 cups water
1 can Jalapenos peppers 6 or 8 oz.
1 can Chicken Broth (14oz) fat free
2 tablespoons olive oil
1 lg can Diced tomatoes
1 tablespoon oregano (dried, crushed)
1 teaspoon Ground Cumin
1 tablespoon Ground Hot Red Chili powder
1 teaspoon Salt
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 UnexpectedTwist
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