Chili verde
From bixby 15 years agoIngredients
- 1 quart chicken broth shopping list
- 8 eight-ounce cans diced Mexican green chili's and liquid shopping list
- 1 or 2 four-ounce cans diced jalapenos and liquid (or fresh, if you prefer) 1 can = medium hot chili shopping list
- 8 large tomatillo's, chopped shopping list
- 1 bunch cilantro, chopped (no stems) shopping list
- 6 Lbs pork shoulder, 1/2-inch cubed shopping list
- 2 large white onions, chopped shopping list
- 12 cloves garlic chrushed and chopped shopping list
- 3 cans white hominy shopping list
- 8 oz sour cream shopping list
- corn oil shopping list
- lime juice shopping list
How to make it
- In a large pot on medium heat simmer broth, chilis, tomatillos and cilantro
- In a large pan brown the pork in corn oil, remove to simmering pot when brown
- Saute onions, hominy and garlic in browning pan, add to simmering pot
- Cover and cook for 4 hours, stir occassionally
- When cooked down to desired thickness stir in the sour cream
- Can add the usual chili extras like shredded cheese and diced onions but it is great straight up
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- quaziefly ALL POINTS
- fishtrippin Estelline, SD
- bixby CEDAR RAPIDS, IA
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The Rating
Reviewed by 2 people-
Better than mine! YUMMY
notyourmomma in South St. Petersburg loved it
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