Recipe Train

When it comes to pork green chile, there’s a ladies’ bunco group that knows where to turn. Jill Hubbard’s recipe comes highly recommended. “I make it, and everyone loves it,” said Hubbard.

Pork Green Chile

3-4 pounds pork
4-5 (14-ounce) cans chicken broth
2 white onions, chopped
8 cloves garlic, minced
2 (4-ounce) cans El Pato tomato sauce with jalapeño
2 bags frozen diced Hatch green chiles (1 mild, 1 hot)
2 (14-ounce) cans Rotel tomatoes with green chiles
Salt, pepper, oregano and cumin to taste
Olive oil for sautéing

Cook pork in a crockpot with the chicken broth overnight. Remove pork and shred. Reserve broth.
In a large pot or Dutch oven, heat olive oil and onions. Sauté about five minutes, then add garlic and season with salt and pepper. Add green chiles; sauté five more minutes.
Add shredded pork. Add cans of Rotel and El Pato; stir and season to taste with salt, pepper, oregano and cumin.
Add as much broth as desired; if too thick, add more. Bring to a boil and simmer 25-30 minutes.

Next stop on the recipe train: Brooke Dirks’ Beef and Noodles
Chugga chugga chew chew!