0.0 – 0 reviews • Chile Peppers
| Level: |
Easy |
| Total: |
2 hr 35 min |
| Active: |
15 min |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Total: |
2 hr 35 min |
| Active: |
15 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3 pounds pork cubes
- 3 tablespoons green chili powder
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 yellow onions, diced
- 3 cups pork bone broth
- Two 14-ounce cans crushed tomatoes
- One 10-ounce can hot chopped green chiles
- One 10-ounce can medium chopped green chiles
- 1/2 cup cornmeal
- 5 cloves garlic, minced
- For serving: shredded Cheddar and flour tortillas
Instructions
- Mix the pork cubes, green chili powder, cumin, salt and pepper together in a bowl and refrigerate for 1 hour.
- Add the pork and onions to a soup pot and cook on medium heat for 10 minutes. Add the broth, tomatoes, canned chiles, cornmeal, garlic and 1 cup water. Cook low and slow on low to medium heat, uncovered, for 1 hour 10 minutes. Serve with the cheese and flour tortillas.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
465 |
| Total Fat |
24 g |
| Saturated Fat |
8 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
38 g |
| Cholesterol |
111 mg |
| Sodium |
1108 mg |
| Serving Size |
1 of 8 servings |
| Calories |
465 |
| Total Fat |
24 g |
| Saturated Fat |
8 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
38 g |
| Cholesterol |
111 mg |
| Sodium |
1108 mg |
