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Chili Verdearizona Apple Pie

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Penzeys
Related tags
brunch low carb nut free thanksgiving american

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Ingredients

4 lbs. pork loin, trimmed and cut into 1-11/2-inch cubes

1/3 Cup water

2 TB. vegetable oil, divided

2 lbs. onions, peeled and cut into 1/4-inch thick wedges

1 tsp. MINCED GARLIC

2 TB. GROUND CUMIN

1 14.5-oz. can whole tomatoes

2 14.5-oz. cans diced tomatoes (Barbara likes to use the canned tomato/green chili mix)

1 3/4 Cups chicken broth (or 13/4 Cups water plus 1-2 tsp. CHICKEN SOUP BASE)

4 7-oz. (or 7 4.5-oz. cans) cans whole green chiles, drained and chopped

1 TB. MEXICAN OREGANO

1-2 tsp. salt (to taste)

1/4 Cup chopped fresh cilantro, if desired

2 limes, cut in wedges, if desired

Pastry for 2-crust pie (see below for our favorite recipe)

6 Cups peeled and thinly sliced apples such as Granny Smith

2 TB. canned green chiles, chopped (these are better if you buy whole canned chiles and drain and finely chop them yourself)

3/4 Cup sugar

2 TB. flour

1 tsp. APPLE PIE SPICE

1/4 tsp. salt

1 TB. lemon juice (1/4 of a lemon)

1 TB. sugar or VANILLA SUGAR

11/2 sticks butter, room temperature (3/4 Cup)

11/2 Cups flour

1 tsp. sugar

1/2 tsp. salt

3-5 TB. milk

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