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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