2 pound pork (cut up)
2 large onions (diced)
1 bulb garlic (peeled)
4 jalapenos (sliced)
6 green chilies (roasted, peeled, sliced)
Place pork in a large pot, salt and cook until done. Add onions, garlic, jalapenos, and green chilies. Cook on med high about 10 minutes. Add 6 cups water. Simmer for about 2 hours or until water is greatly reduced. Add 4 cups water, oregano, basil, cumin, and more salt if needed. Simmer about 2 hours. If not thick enough add corn starch in small amount until it reaches the desired thickness.
Stuffed Green Chilies, by Sandra Yvonne Duke
4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Fresh ground black pepper
Green chili or green chili enchilada sauce
Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.
Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!