Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Chili Verde With Lime Cilantro Cream Recipe

Ingredients

How to make it

  • To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour. Heat some of the oil in a heavy frying pan. Brown a few pieces of meat at a time; if you crowd the pan, the meat won’t brown well. Remove the meat when brown, and place in large stew pot or slow cooker.
  • Brown the onions and peppers, using additional oil as needed. Place the vegetables into the stew pot or slow cooker, along with the tomatillos, chicken broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook for 1 to 2 hours, until the meat is tender and the sauce has thickened. Season the stew to taste.
  • To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours.
  • Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese. Serve black bean and pineapple salsa (below) on the side.
  • Yield: 10 to 12 servings.
  • Black Bean and Pineapple Salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (10 ounces) fresh diced pineapple
  • 1/2 teaspoon chili seasoning or ground cumin
  • 1/4 teaspoon salt
  • Toss all of the ingredients together, and refrigerate until needed.
  • Yield: about 3 cups.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • sassy_sicilian 13 years ago
    I think I know what I am having for dinner this weekend! Thanks!
    Was this review helpful? Yes Flag

The Cook

HoustonBelle Somewhere In, Texas

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes