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Cass in the Kitchen: Green Chili

:kitchen: I made and took pictures of this chili some time ago. It is just so good! I make a large batch of it, and we eat it as a main meal with corn chips or tortillas, and then I freeze the left overs in 2 cup or so containers to use as a condiment for other Mexican foods. Yumm! I got the original recipe out of Colorado Cache Cookbook, and their more complicated version is a signature dish for La Bola in Denver. Shh, don’t tell anyone that mine is easier and just as tasty.

Green Chili

You’ll need:
2-3 pounds of pork stew meat, or chopped shoulder or, you know, pork
3 28 ounce cans of diced tomatoes
garlic powder or minced garlic to taste
21 ounces of canned diced green chilis
1 ounce of hot peppers if desired (I skip this so the kids can eat it, too)
1 tablespoon of sugar
1.5 tablespoons of salt

Brown your pork and cook it until it looks dry.
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Pour off the grease if you need to, but if you used lean meat, you probably won’t have too. Add the tomatoes, chilis and seasonings.

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Stir it together and let it simmer for at least an hour, OR as long as you can stand to wait.

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Serve alone or over burritos.

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P.S. Like most chilis, this one is even better the next day, so make it in advance if you can.

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