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
- 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
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