INGREDIENTS:
- 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
- salt and pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 1/2 cups diced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers
- 1 cup julienne cut carrots
- 2 medium potatoes, cut in small cubes
- 1 pound tomatillos, husks removed, washed and diced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- pinch dried oregano
- hot sauce, to taste
- salt and pepper, to taste
- fresh chopped cilantro, optional
PREPARATION:
Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.
Serves 6 to 8.
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Green Chile Pork Stew
Easy Chili Recipe
San Antonio Chili
Pinto Bean Chili
Slow Cooker Chili with Beans
Ground Beef Chili Recipe
Chili Beef Stew
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Lynn's Chili Recipe
Easy Chili with Ground Beef or Turkey
Pork Chili
Skillet Chili
Mucho Gusto Chili
Turkey Chili
Chili Con Carne with Beef
Pork Recipes Index
Crockpot Pork Recipes Index
Soup and Stew Recipes Index
