Makes about 5 quarts. Recipe is by Jason and Eric Blevins. This is their prize-winning recipe.
1 tbl. minced garlic
21/2 tbls. chicken boullion
1 tsp. celery salt
1 tbl. flour
2 tsps. dried oregano
1 tbl. cumin
1 tbl. dried cilantro
3 tbls. green chili powder
2 tsps. cooking oil
2 lbs. pork shoulder or boneless country ribs, cut into small cubes
1 cup chopped onion
15 ozs. chicken broth
10 ozs. canned green chili salsa
20 ozs. canned chopped green chilies
1. Combine spice mix ingredients.
2. In a large pot, heat the oil and brown the pork. Drain. Add the onion and chicken broth and simmer for 1 hour, stirring often.
2. Add the spice mix and salsa. Simmer for 1 hour.
3. Add the green chilies and Tabasco to taste, then add salt to taste. Simmer 1 hour and serve.
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