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Before you jump to Mateo's Pork Green Chile recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all accomplish, without difficulty. A lot of it is merely using common sense.

We hope you got benefit from reading it, now let’s go back to mateo's pork green chile recipe. You can cook mateo's pork green chile using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mateo's Pork Green Chile:

1. Provide 8-10 lbs Pork Butt Shoulder
2. Use 3 Yellow Onions
3. Prepare 2 lbs Hatch Mild Green Chile's (fresh or frozen cleaned)
4. Provide 1 lb Hatch Big Jim peppers (fresh or frozen cleaned)
5. Take 2 lbs Hatch Medium Green Chile's (fresh or frozen cleaned)
6. Prepare 1 (28 oz) can of Hunts crushed tomatos
7. You need 1 (28 oz) can of tomatillas
8. Use 5 garlic cloves
9. Take 6-8 mild - medium hot jalapenos (heat to your liking)
10. You need 1 1/2 tablespoons Cumin
11. Provide 1 tablespoon Chili powder
12. Provide 2 , 32oz boxes of Chicken bone broth
13. Get 6 Bottles Corona Beer
14. Prepare 6 cups Water
15. Take 1/3 cup flour

Steps to make Mateo's Pork Green Chile:

1. I prefer to get seasonal fresh peppers. I usually get the frozen ones as I don't have time to clean them myself. However you may purchase peppers from one of the stands but always make sure they are Hatch. I think it does make a difference
2. Preparing the Pork Butt. You will need a pan or electric skillet large enough to hold 8 to 9 lb of meat. I cut the pork up as close as I can to 1in cubes. You'll need enough vegetable oil 2 coat the bottom of the pan. Heat on high as to Brown as much as possible the pork. Add Salt and pepper with the chili powder. Make sure to cook pork thoroughly. Drinking a Corona beer would be wise at this point.
3. You will need a large pot, capable of holding 48 cups of liquid. Add together the Green Chiles, Crushed Tomatoes, Tomotillas, Garlic cloves (thinly sliced), Cumin, and Both Boxes of Chicken Bone broth. Put burner on medium - low Heat for approximately 15 minutes. I would also drink one Corona beer at this point.
4. Chop onion and jalapeno into small chopped mixture and add to the rest of the Chili's broth spices.
5. At this point I would add 2 Corona beers to the pot and drink one for myself.
6. After the pork has been properly cooked and browned to your liking you can add it to the mixture. Turn burner to high only long enough to bring to a boil. As soon as the mixture turns to a boil reduce heat to medium-low again and stir making sure there is no chance of it sticking. I like to simmer this mixture together for approximately 50 minutes on low. Mix flour and water together with warm water and pour into the pot gently stirring to ensure it makes us properly throughout the whole batch.
7. At this point you may decide to save the remaining beer to put out any fire in your mouth from the Green Chile. however it is pretty much ready to eat.

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