Gringo Chili

• 2 Tbsp. olive oil
• 1 lb. skinned chicken breasts, diced
• 1 lb. boneless pork chops, diced
• 1/2 c. chopped shallots
• 1/2 c. chopped onion
• 6 cloves minced garlic
• 36 oz. can canned tomatillos, coarsely chopped (undrained)
• 29 oz. can canned tomatoes, coarsely chopped (undrained)
• 28 oz. chicken broth (use powdered bouillon)
• 8 oz. can canned, chopped, medium hot chiles (undrained)
• 2 or 3 fresh jalapenos, chopped fine (no seeds)
• 1 tsp. oregano
• 1 tsp. coriander
• 1/2 tsp. cumin
• salt and pepper to taste
• shredded sharp Cheddar cheese for top

1. In a
2. large,
3. heavy
4. saucepan,
5. brown chicken and pork. Remove and
6. set aside.
7. Add shallots, onions and garlic to pan and saute until tender.
8. Stir in tomatillos, tomatoes, chicken broth, chiles,
9. spices,
10. chicken and pork.
11. Simmer 1 1/2 to 2 hours. Serve
12. in bowls and top with cheese.
13. Good with either flour or corn tortillas.

olive oil, chicken breasts, boneless pork chops, shallots, onion, garlic, tomatoes, chicken broth, chiles, fresh jalapenos, oregano, coriander, cumin, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617352 (may not work)