WEBIn a large pot over medium-high heat, heat the oil and add the cubed pork along with 2 teaspoons of salt. Brown the pork on all sides while stirring regularly. Remove the pork …
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WEBIn the same pot, toss in another tbsp of oil, the diced onion, and the remaining 1/2 tsp of salt. Sauté until the onions look translucent. Stir in the garlic, cumin, and optional …
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WEBStir in the cumin and chili powder, and cook for one minute. Stir in the chopped chiles, tomatillos, and chicken broth. Turn the heat to high and bring to a boil, reducing heat to …
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WEBStep 2: Remove the roast to a large cutting board. When the roast is cool enough to remove large pieces of fat and shred the meat. Place the shredded meat into a large Dutch …
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WEBHow to Make Colorado Green Chili: Place cubes pork in a large bowl. Sprinkle with 3 teaspoons of salt and toss to coat. Place tomatillos, poblanos, onion slices, garlic, …
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WEBInstructions. Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper. Heat 2 tablespoons of oil in a skillet and brown the pork …
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WEBMix the 3 teaspoons salt, 2 teaspoons cumin and 1 teaspoon cinnamon together in a small bowl. Add the 2000 grams pork shoulder to a large bowl and use your hand to work in …
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WEBReduce the heat to low. Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to …
WEBAdd the tomatillos and both types of peppers to the blender, along with fresh cilantro. Blend until no large chunks remain. Add the sauce to the pot with the pork, and cook …
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WEBAdd the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in. 32 ounces chicken stock, 28 ounces green enchilada sauce, 1 …
WEBAdd the cornmeal, diced tomatoes, tomatillo salsa, chicken broth, oregano, cloves, and roasted vegetables. Simmer the green chili, partially covered, for 20 minutes, stirring …
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WEBIn a large dutch oven or stock pot heat 2 Tbsp olive oil over medium high heat. Season cubed pork with salt and pepper. Add to the pot, and cook until browned. Stir in the …
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WEBInstructions. Soak the beans overnight in 2 quarts water in the fridge. Place the bacon in the bottom of a large heavy pot over medium heat and when lightly browned and rendered …
WEBdirections. In a large stock pot over high heat sear the pork in the vegetable oil until browned. Remove the pork from the pot, reserve 3 tablespoons oil in the pan. Saute the …
WEBRemove from heat. In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until …
WEBTransfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then …
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WEBInstructions. Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off. …