Prep Time:
20 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs
Servings:
6
Yield:
6 servings
Ingredients
Directions
Place flour in a paper bag. Add pork and shake to coat.
Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.
Cook's Note:
You can use 6 green roasted chile peppers (peeled and diced) instead of the canned green chiles and jalapenos.
Nutrition Facts (per serving)
| 394 | Calories |
| 30g | Fat |
| 14g | Carbs |
| 17g | Protein |
