Carl & Kay Depew
1 lb. Pork shoulder, diced into bite size pieces
2 onions, chopped
1 (7 oz.) can diced green chilies
2 (13 oz.) cans tomatillos, drained
1 C chicken broth
6 T lime juice, fresh only
2 t dry oregano leaves
2 t sugar
1 1/2 t ground cumin
Salt to taste
1 doz. Corn tortillas
1 C grated mild cheddar cheese
1 C sour cream
Brown bite-size pieces of pork in a skillet but do not cook through, Set aside.
In a 3-4 qt. Pan, cook onions in oil, over med. Heat, until soft. Add other ingredients except tortillas, cheese and sour cream and simmer for 25 minutes. Salt to taste. Cool.
Whirl in a blender until smooth.
Add sauce to pork in a crock pot and cook on low for 3 hours until ready to serve.
Pre-heat oven to 300º.
Cut tortillas into strips about 2 inches long and a little less than half an inch wide. Fry in hot oil until crisp. (when they float they are pretty much done). Place chips on a paper towels on a cookie sheet in oven to keep warm.
Lay tortilla chips on a large plate or bowl. Ladle Chiliquilas over chips and cover with cheese. Place in oven to slightly melt cheese.
Serve with sour cream