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Jill's Green Hornet Chili


4 pounds pork; cut in cubes
garlic salt
2 cans roasted, peeled green chilies
2 pounds fresh roasted, peeled green chilies
1 large onion
1 can ground tomatoes
4 cloves garlic
1/2 cup lime juice
1/2 cup chopped cilantro
some tomatillos

Dredge pork in flour and garlic salt and brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chilies, onion, tomato, garlic. Cook for hours. Before serving add lime juice, cilantro and tomatillos. Watch out for the S-T-I-N-G! - - - - - - - - - - - - - - - - - - NOTES : Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes I've seen are remarkably similar. Here is one from Garry's page. I've done this using smoked shoulder. I added some cumin as well.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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