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Tuesday, November 13, 2012

Freezer to Crock Pot - Pork Green Chili



We love spicy food.  This recipe for pork green chili fits the bill.  It is not a heavy chili but is very flavorful and uses broth and other spices to create interesting and satisfying flavors.  

This works well in the crock pot  and can be cooked straight from the freezer.  It also works equally well when made stove top.  Serve it with tortillas or spoon it over rice.  Top with a dollop of sour cream, and you'll be in heaven. 

Pork Green Chili

2 Tablespoons olive oil or cooking oil
3 lbs. pork, cut into medallions (I used pork tenderloins)
Ground black pepper
1 large onion, chopped
2 minced garlic cloves
2 green (bell) peppers, chopped
2  (4 oz.) cans green chiles, chopped
1 teaspoon oregano
½ teaspoon ground cumin
¾ teaspoon salt
2 Tablespoons dried cilantro (If using fresh cilantro, increase to ½ cup).
1 teaspoon vinegar
1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

Lightly brown meat in oil over medium heat.  Lightly pepper meat and place in the bottom of a 1 gallon zippered freezer bag.  Add remaining ingredients.  Squeeze air out, seal, and massage ingredients to distribute. 

When ready to cook, place in crock pot and cook on high for 6 hours or low for approximately 8 hours.  Serve with rice, tortillas, and sour cream. 

Stovetop version:  Lightly brown meat in oil over medium heat.  Add onion, garlic, and peppers and saute until onions are translucent.  Add remaining ingredients.  Bring to a boil, cover, and simmer 1-1/2 hours. Stir periodically and check liquid level.  Add water as needed.  

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