Barrie’s Green Chili

By Barrie McCorkle
Published on: September 22, 2017

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The great thing about a good green chili recipe is that you can eat it by itself, make smothered burritos, or quite possibly the best huevos rancheros on the planet. I typically make a double batch and freeze half of it, as it goes so well with other things.

1.5 – 2 lbs pork tenderloin

16 oz. hot green chilis (fresh or frozen)

16 oz. mild green chilis (fresh or frozen)

1 large onion

1 stick butter

¼ cup olive oil

½ cup flour

2 jars fresh canned tomatoes

1 can Rotel

1 clove garlic

1 tsp oregano

1 tbsp dry mustard

4 cups chicken broth

Salt

Pepper

 

Cube tenderloin. Melt 1 stick butter and olive oil in pan. Sautee garlic, add tenderloin and brown. Dice onion and add to pork as it’s being browned. Add flour (sprinkling in) to pork once it has almost cooked through. Add oregano, dry mustard, salt & pepper. Stir to mix well. Add tomatoes and Rotel. Mix. Add green chilis and chicken broth. Bring to boil, then reduce heat and simmer for at least 30 minutes. The longer it simmers the more flavor it will have.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is VP of Strategic Partnerships for Portal, as well as the President of Bear Essentials, his executive life coaching firm.

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