Chili VerdeFrom scouter 8 years ago
- 5 pounds boneless pork (I use stew meat) shopping list
- 1 chopped onion shopping list
- 1/2 cup finely chopped celery shopping list
- 2 green onion, chopped including green shopping list
- 1 green bell pepper, chopped shopping list
- 2 cloves garlic minced shopping list
- 2 tablespoons oil shopping list
- 1/4 cup flour shopping list
- 4 cups water shopping list
- 1 (7 oz) can tomatillos (fresh work too) shopping list
- 2 cups canned chopped green chilis shopping list
How to make it
- Brown cubed pork - stirring to cook all cubes - (you can add more coals to bottom to quickly brown)
- When browned, add onion, celery, green onion, bell pepper, and garlic. - remove extra coals from bottom - use 6 on the bottom
- Stir and cook about 10 minutes, until veggies are soft.
- Push mixture to one side of the oven (or remove).
- Add 2 tablespoons oil to pan juices.
- Stir flour to make roux - stir until flour mixture is light tan.
- Add 4 cups of water including juice from chilis to make a smooth gravy, stirring in the meat mixture. If you use the juice from the tomatillos subtract that amount of water.
- Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water in small increments.
- Add tomatillos and green chili.
- Add salt to taste.
- Simmer for at least 30 minutes. (I have cooked this up to 3 hours on a low heat and it melts in your mouth)
- If it is too watery add arrowroot or cornstarch to thicken.
People Who Like This Dish 9
The Cookscouter San Bernardino, CA
The Rating7 people
Welcome to GR Scouter. This is a great recipe - bookmarking it now. I haven't tried cooking over coals, but I've used several dutch oven recipes using the stovetop (or oven when appropriate) for the heat source. Looking forward to more of these fr...moretxgreg in Dallas loved it
This sounds Great! Thanks, Dooley 5!dooley in Crossroads loved it
Yummy recipe, very good stuff and congrats on the win.notyourmomma in South St. Petersburg loved it
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