Garcia Green Chili
Ingredients
- 5 pounds pork loin, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cups roasted green chilis, skinned, seeded, and chopped
- 2 cups olive oil
- 2 cups flour
- 20 cups water
- Salt to taste
- 10 twenty-ounce jars and lids
Directions
Sterilize
Sterilize jars and lids in simmering water for 5 minutes.Sear Pork
In a large skillet, sear pork loin in 2 tablespoons olive oil and transfer to a stockpot.Make Roux
Add 2 cups olive oil to skillet over medium heat. Gradually add 2 cups flour, stirring with a whisk to form a smooth brown roux.Make Gravy
Continue stirring in 7 cups water to form a smooth gravy. Stir in chilis and salt to taste.Combine
Add chili gravy to stockpot over medium heat. Stir in remaining 13 cups water.Simmer
Simmer and stir for 20 minutes.Fill & Pressure Can
Transfer to jars leaving 1 inch headspace and process in a pressure canner for 45 minutes at 15 psi.
Approximate Nutrition — Per 1 cup
| Nutrition | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~22 g |
| Total carbohydrates | ~11 g |
| Fiber | ~1 g |
| Net carbohydrates | ~10 g |
| Fat | ~21 g |
| Saturated fat | ~4 g |
Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.