Chef Susan Thomas lives in Frisco, Texas with her husband Andrew and her daughter Caroline who just started kindergarten. Susan is enjoying her new job as Regional Director of Operations for Morrison Health Care Food Service.

INGREDIENTS

  • 2 tbl spoons Puritan oil
  • Flour
  • 1 to 2 Garlic Cloves
  • 1 large onion (julienned)
  • 3 pound of lean pork cubed
  • 1 large can of stewed tomatoes
  • 1 1/2 cans of chicken broth
  • 12 cans (yes, 12!) of green chilis (chopped)
  • 3 fresh jalapenos
  • cumin
  • white pepper
  • cilantro – 2 bunches – fresh
  • sour cream
  • yogurt

DIRECTIONS

  1. Heat oil in large pot, medium high.
  2. Add garlic, minced, and cook until garlic turns clear in color.
  3. Dredge cubed pork in flour and cook until browned in the oil, stirring to keep from sticking.  If pork does stick, add a little more oil.
  4. Add all pork back to the pot and add tomatoes, and onions and stir thoroughly.
  5. Shake a GENEROUS amount of cumin into the pot and stir.
  6. Add chicken broth to pot until just covers pork.  Take it easy with broth, you don’t want this too watery!
  7. Slice jalapenos and add to mixture.  Bring to a boil and let boil for 25 minutes.
  8. Add green chilis (juice and all) and a little tabasco if you’d like.
  9. Reduce heat to a simmer and let cook at least an hour!  (I cook mine for at least 2)  After the first 30 minutes add a roughly chopped bunch of cilantro.
  10. Continue to cook.  Serve over rice with a mixture of equal parts sour cream and yogurt and fresh cilantro.  We suggest lots of beer and corn bread or corn tortillas!!  Enjoy~