Green Chili with Pork over Rice

Green Chili recipes, one of the best things I brought back from living in Colorado. Well, that and the hubbyman… Green Chili is so versatile and can be made in so many ways, and eaten on so many things. Enjoy!

You’ll need:

2 ten ounce cans of tomatoes with chilies

1 seven ounce can of green chilies

4 pork chops

1 tablespoon Badia® complete seasoning

2 cups chicken broth

1/2 tsp. cumin

1/3 cup chopped cilantro

salt and pepper to taste

2 tablespoons corn starch

3 tablespoon water

In a large skillet, that has a lid, add your chops on med-high heat and lightly brown them. It’s okay if your pan is a bit crowded, you will be stewing them.

Add the Badia® Complete to the chops at this point.

Add 1/2 tsp of cumin to your broth and stir it in well.

Add the broth to your skillet….

bring heat back up a bit and add your tomatoes and chilies. Oh, I love green chilies …

Bring the chops up to a low simmer and in the meantime chop your cilantro.

add the cilantro to your skillet, stir well and cover. Reduce heat to med low and cover. Stew the chops for 3 hours. You want the meat to fall off the bones.

NOTE: I chop the whole bunch of cilantro and I save the rest in a baggie in the fridge for another night.. lasts about 3 days.

after 3 hours, remove the chops and pull the meat from the bones, discard the bones and set the meat aside.

in a separate bowl add the corn starch and water and stir well.. add to the tomatoe/chilie “gravy” and stir well. after 5 minutes, add the meat back to the skillet. Turn heat to LOW and let sit, stir often.