Indy Chili

1 pound lean pork, tenderloin or chops
1 medium onion, chopped
1 clove fresh garlic, chopped
1 can of tomatoes (#2)
1 shake oregano
3 cans mild or medium green chilies
Salt to taste

Remove all fat from pork and cube it. Sauté pork, onion, and garlic together. Squeeze tomatoes through fingers and add to skillet with tomato juice. Add 1 shake of oregano and salt to taste. Add green chilies and simmer about 35 minutes. Add water if needed.

Pinto beans may be added if desired, or served as a side dish.

Serves 4


Cuisinart Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

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