Chili Verde
From craftyazgirl 17 years ago
- 120 minutes to make
- Serves 8
I got this recipe from a 1980 Good Housekeeping magazine, but made some changes to it. I make it often and the family loves it. Good served with warm flour tortillas, also good served over rice.
Ingredients
- 2 lbs. boneless pork roast or beef for stew, cut into 1 1/2-inch chunks (I use pork) shopping list
- 1 tablespoon vegetable oil shopping list
- 1 large onion, coarsely chopped shopping list
- 2 cloves garlic, minced shopping list
- water shopping list
- 1 large can (10oz) whole green chilies, (reserve liquid) Cut each chili in large chunks shopping list
- 2 or 3 canned pickled jalapeno chilies, seeded and minced shopping list
- 1 large can tomatoes, cut into chunks ( I found some cans of yellow tomatoes and they work great in this recipe) shopping list
- 1 1/2 teaspoon salt shopping list
- 1/2 teaspoon cumin shopping list
- 2 teaspoons chili powder shopping list
- 1 tablespoon all-purpose flour shopping list
How to make it
- In a 5-quart Dutch oven or soup-pot over medium high heat, in hot oil, cook pork or beef and garlic until meat is well browned. Stir in 1 cup water, reserved liquid from chilies and remaining ingredients except flour;
- Heat to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork-tender, stirring occasionally. Add a little water if needed.
- In a cup with fork stir flour and 2 tablespoons water until well blended.
- Gradually stir flour mixture into chili mixture in dutch oven; cook over medium heat until slightly thickened, stirring constantly.
- Skim off any fat from liquid in dutch oven.
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