Chili Verde
From sunny 17 years agoIngredients
- 1 teaspoon dried oregano, crumbled shopping list
- 1 tablespoon ground cumin shopping list
- 3 tablespoons green chile powder shopping list
- 19 oz can green enchilada sauce shopping list
- 32 ounces canned tomatillos with their liquid shopping list
- 7 oz can hat salsa verde shopping list
- 3 1/2 pounds pork sirloin, cubed shopping list
- lard or oil as needed to brown shopping list
- 2 cups onions, finely minced shopping list
- 1 1/2 tablespoons fresh garlic, pressed shopping list
- 2 pounds diced green chiles, fresh or frozen shopping list
- 2 cups mixed fresh green peppers, very finely minced shopping list
- 1 teaspoon lime juice shopping list
- 1/2 cup finely chopped cilantro leaves shopping list
How to make it
- Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
- Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
- After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired - simmer for 30 min. Thicken or thin as needed - simmer another 15 min. Adjust salt and other seasonings as needed, add lime juice and cilantro and just before serving.
The Rating
Reviewed by 2 people-
wow sunny i love chile verde thanks hon its delish!!!!
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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