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"A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas,
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Instructions: Brown the pork in the oil. Add the onion and garlic and continue to cook until they are soft. Add the remaining ingredients and simmer for 1 to 1 1/2 hours until the pork is tender and starts to fall apart. Serves: 4 Heat Scale: Medium Variations: Diced potatoes and/or peeled chopped
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Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
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This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).
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Chipotle and Green Chile with Pork 4 tablespoons butter 2 pounds pork tenderloin, cut into 1/2-inch pieces 1/4 teaspoon salt 1/2 teaspoon cracked black pepper 2 cups yellow onions, diced 1/4 cup jalapeno chile, minced 1 cup dried New Mexico green chiles, seeded, remove stem, and minced 1/4 cup
www.massrecipes.com
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How Do You Make Pork Green Chile