Nettie's Traditional Green Chili
Nettie's Traditional Green Chili

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, nettie's traditional green chili. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Nettie's Traditional Green Chili is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Nettie's Traditional Green Chili is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have nettie's traditional green chili using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nettie's Traditional Green Chili:
  1. Take 2 lb pork stew meat, cubed into bit size pieces
  2. Take 12 fresh tomatillos (cubed)
  3. Prepare 1 cup coarsely chopped onion
  4. Take 14 oz swanson chicken broth
  5. Get 12 fresh roasted, peeled and seeded green chilies - more spicy chilies will make hotter chili (i had to google how to do this part and it is simple but a bit time consuming and is not listed as part of the prep time)
  6. Get 3 fresh jalapeno's diced and seeded
  7. Prepare 1/4 cup flower
  8. Get 3 clove fresh garlic
  9. Take 1 tsp onion powder
  10. Take 1 tsp garlic powder
  11. Prepare 2 tbsp cumin
  12. Make ready 1 salt and pepper to taste
  13. Get 1 recipe found at denvergreenchili.com
Steps to make Nettie's Traditional Green Chili:
  1. Salt and pepper the pork and sprinkle the flower over. Brown and drain.
  2. Add, onions, tomatillos, jalapeno's, green chilies and seasonings. Cook until soft and light brown. (I cooked the onions, garlic and jalapeño first with the meat, put all that in mg crock pot than cooked the remainder finally adding the seasonings into the crock pot and mixing thoroughly)
  3. Pour the chicken broth in crock pot and turn on high. Add the browned pork mixture. (I skipped the broth as I like a thicker green chili and found the mixture already quite moist)
  4. Cook on high for 5 or 6 hours. Add more broth as needed. Not too thin or too thick! (was not needed for me)
  5. Turn the from pot on low for a couple more hours. The heat comes from the green chilies. Use Hot Hatch Green Chilies if that is what you want!

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