Gringo Chili - cooking recipe

Ingredients

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

Preparation

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