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Pork Green Chili

Best serve over beef and bean burritos- Top with cilantro, chopped lettuce, diced tomatoes, sliced jalapeños , and if you're really daring a fried egg!

Prep
Cook
Serves 8people
Ingredients
1
large can tomatillos (24 to 36) ounces -cut off the "stems" and chop them into pieces (like quartered)
2
cans diced green chilies
1
can diced jalapeños
1
large onion
1
med jar pace picante (mild)
3/2
lb pork shoulder (cut in 1 inch cubes)
2
cups chicken broth
2
tbsp vegetable oil
Fixings for burrito toppings (cilantro, chopped lettuce, diced tomatoes, sliced jalapeños , fried egg)
Directions
1.
Lightly season the pork shoulder with salt and pepper.
2.
Brown the pork in the hot oil.
3.
Add the chopped onion and sauté- just until the onion sweats (2 min or so).
4.
Add the chicken stock to the pork and onions and cover the pot -reduce heat to medium and simmer on medium for about 1 hour.
5.
Add the remaining ingredients and simmer for another hour -until the pork is tender. (You may need to add a little extra chucked stock to keep it brothy)
6.
When the pork is tender mix 2 tbs corn starch with about 1/2 cup water -turn up the heat to high and add the cornstarch mixture stirring constantly -return to boil and remove from heat.
7.
FOR BURRITOS:
8.
Put grated cheddar cheese in the burritos and a touch of the sauce -fold the burrito and top with more sauce and then cheese.
9.
Broil for 1 minute.

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