Mama Kim's Award Winning White and Green Chile

Ingredients

• 3-4 lb. pork roast, cooked and shredded, with broth
• 8+ cups chicken broth
• 1 large onion, in 1/2 inch dice
• 4 cloves garlic, minced
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• 4-6 potatoes, peeled and diced (1/2 - 1 inch pieces)
• 1/2 lb. baby carrots, diced
• 9-10 green chiles, diced (3 small cans)
• 1 can corn, drained
• 2 cans white kidney beans
• 1 package taco seasoning
• 1-2 Tbsp. chili powder
• 1-2 tsp. cumin
• 1/2 tsp. oregano
• salt and pepper to taste
• 1-2 limes, halved and juiced
• 1/2 bunch cilantro leaves, chopped fine

Directions

In a large Dutch oven, heat 2 cups chicken broth. Add all fresh veggies, cook till tender. Add the rest of the broths and the shredded pork, corn and beans. Bring back to a boil, turn down to simmer, add the seasonings. Simmer for another 30 minutes up to an hour. This can be cooked all day on low in a slow cooker. Before serving, add the juice of the limes and cilantro. Especially good with sour cream, salsa and chips. REALLY good the next day.

This recipe won a church chili-cookoff, probably because it has a fresh Mexican flavor without the heavy tomato base of most chilis.

Source: This is a culmination of several recipes on my part.

By KLJohn from Crawford, CO