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4 tablespoons cooking oils, divided
4 pounds boneless pork , cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 (4-ounce) can chopped green chilies
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
1/2 cup chopped fresh cilantro or parsley
1/2 to 1 cup salsa
1 (14 1/2-ounce) can chicken broth
Flour tortilla, warmed
In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. Sprinkle flour over meat; mix well. Add chilies, cumin, salt, pepper, garlic, cilantro or parsley, salsa and chicken broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas.
4 pounds boneless pork , cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 (4-ounce) can chopped green chilies
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
1/2 cup chopped fresh cilantro or parsley
1/2 to 1 cup salsa
1 (14 1/2-ounce) can chicken broth
Flour tortilla, warmed
In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. Sprinkle flour over meat; mix well. Add chilies, cumin, salt, pepper, garlic, cilantro or parsley, salsa and chicken broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas.
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