- Brienne Boortz
- Pork green chili
1 tsp. vegetable oil
1/2 lb. yellow onion, medium diced
1/2 oz. minced garlic, about 4 cloves
11/2 lbs. pork cushion, medium diced
1 lb. tomatoes, peeled, stewed and diced
4 lbs. Hatch green chilies, roasted, peeled and chopped, seeds in
1 tbsp. kosher salt
1 tbsp. black pepper, ground
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
2 c. water
Add oil to a large pot over medium heat and sauté onion until translucent. Add garlic and sauté for 2 minutes. Next, add pork and cook through over medium-high heat, about 15 minutes. Next, add tomatoes, peppers, spices and water, then bring to a low boil for about 30 minutes, or until desired consistency.
Our pork green chile recipe is how we make it at home. The recipe is Angel's mom's recipe. She used to make it for all of us when we would get together. At Rock City Café, we serve it on the Springs Slopper, an open-face cheeseburger with bacon and jalapeños, topped with two eggs cooked to order.
— Submitted by co-owner Angel Sanfilippo and co-owner/chef Ricky Meggison