Recipe

Chili Verde Recipe

	Craftyazgirl / All my dishes 1 year, 11 months ago 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. Prep:15m Cook:120m Servings:8	Craftyazgir
	easy cheap mexican flavorful favorite

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Ingredients

2 lbs. boneless pork roast or beef for stew, cut into 1 1/2-inch chunks (I use pork)

1 tablespoon vegetable oil

1 large onion, coarsely chopped

2 cloves garlic, minced

Water

1 large can (10oz) whole green chilies, (reserve liquid) Cut each chili in large chunks

2 or 3 canned pickled jalapeno chilies, seeded and minced

1 large can tomatoes, cut into chunks ( I found some cans of yellow tomatoes and they work great in this recipe)

1 1/2 teaspoon salt

1/2 teaspoon cumin

2 teaspoons chili powder

1 tablespoon all-purpose flour

Directions

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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