Pork Chops in Green Chili Cream Sauce

So you say you have never heard of Green Chili Cream Sauce! There is a good reason for that, cause I made it up....lol!!!! My family loves anything with green chilies in it, so they show up often in my recipes. This is a yummy one, the sauce is good over rice, mixed with egg noodles, or poured over potatoes. Tonight I am doing some roasted potatoes, I think the sauce will be good with that too! I plan to try to adapt this recipe for the slow cooker soon....I will update with modifications if it works!

4-6 pork chops or small pork steaks
1 onion, chopped
3 cloves garlic, chopped
2 cups chicken stock
1 can green chilies
1 can cream of mushroom soup
1/2 cup sour cream
season with red pepper, black pepper, salt and small amount of cumin

Season pork, then brown well in a large skillet. When brown, add onions and about 1/2 cup of stock. Cook over medium high heat until all stock has evaporated and there are nice brown bits on the bottom of the pan. Now add the remaining stock, garlic, and chilies. Cover, reduce heat to low and cook until pork is tender, about an hour or so. Add additional or stock or water to the pan as needed. When the pork is tender add the cream of mushroom soup and sour cream the the pan. Cook until well blended and heated through. It's ready to serve!

Green Chili

This is, hands down, my most asked for recipe.

2 lbs pork, cut into 1" pieces
2 large onions
3 cloves garlic
6-8 med size tomatillos(not tomatoes!!!)
4-6 assorted peppers(anaheim, bell, banana, jalapeno, whatever you like)
2 cans roasted chopped green chilies
1 small can green salsa
2 cans green enchilada sauce
4 cups chicken broth
Season with red pepper, black pepper, garlic powder, salt and cumin
Searve with sour cream, grated cheese and warm flour tortillas

Place peppers and tomatillos(paper skins removed and washed) on a baking sheet and roast in the oven at 450 until skins are charred. Let cool and then peel away skins and seeds of peppers and chop peppers and tomatillos. Brown cubed pork in a large pot, after browned add onions and a small amount(about a cup) and cook, stirring often, until all moisture is gone and the drippings are nice and brown on the bottom of the pot. Add remaining broth, garlic, all canned ingredients and the roasted peppers and tomatillos. If there are any bones from your pork, throw them in to cook with the chili, they add lots of flavor, but remove before serving. Season with the listed spices. The peppers you use will determone how hot your chili is, so season to taste. Let simmer, covered, for at least 2 hours or until the pork is starting to fall apart, add water as needed through the cooking process. The end result will be the consistancy of a thick soup. I sometimes thicken the chili with a little cornstarch and water if it is too thin. Serve topped with a spoon full of sour cream and some grated cheese, use warm soft flour tortillas as dippers.