Collection of recipes from family & friends

Pork Green Chili

This recipe comes from Aunt Bonnie


3 Lbs. Pork Tenderloin Lots of Garlic Powder
2-16 oz. Cans Tomatoes, Cut up 2-4 oz. Cans Diced Green Chilis
2-16 oz. Cans Stoke’s Green Chili 1 Sm. Jar Picante Sauce
2-16 oz. Cans Water 1 Onion, thinly sliced
Lots of Morton’s Nature Seasoning


  1. Trim all fat off of Pork and cut into bite-size pieces.
  2. Put into a large dutch oven and cover with Garlic Powder.
  3. Add Tomatoes, Green Chili, Diced Green Chilis, Water and Onion.
  4. Stir up and then top with Morton’s Nature Seasoning until almost black on top.
  5. Stir again and simmer – The longer, the better! (3-4 hours at least!)
  6. Just before serving, thicken with a corn starch and water roux.

Very good served over bean burritos with lost of cheese! (Also freezes well!!)

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