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Sun Oven Southwestern Green Chili

Serves: 8
Total Calories: 698

Ingredients

3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces
4 cups previously cooked pinto beans (or two 16-ounce cans drained)
2 (11-ounce) cans tomatillos, drained and coarsely chopped
2 (10-ounce) cans green chile green chilies
2 (4.5-ounce) cans diced green chili peppers
2 small onions, chopped (about 1 cup)
1 teaspoon dried oregano, crushed
1 teaspoon garlic powder
1 teaspoon ground cumin
sour cream
fresh cilantro, chopped

Directions:

Set Sun Oven out to preheat.

Put the pork, pinto beans, tomatillos, enchilada sauce, undrained Chile peppers, onion, oregano, garlic powder, and cumin in a large pot, stirring to combine. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Ladle into bowls and top with sour cream and cilantro.

Nutritional Facts:

Serves: 8
Total Calories: 698
Calories from Fat: 441

This Sun Oven Southwestern Green Chili recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.


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