Chili Verde



Posted December 15, 2016 by admin
Posted in : Cuisines :
  • Recipe By :
    Campcook
  • Prep Time :
    25 min
  • Cook Time :
    180 min
  • Ready Time :
    3 hour, 25 min

Servings

8

Ingredients

  • 1 teaspoon dried oregano
  • 1 tablespoon cumin
  • 3 tablespoons green chili powder
  • 1 20 oz. can green enchilada sauce
  • 32 oz.s canned tomatillos
  • 7 oz.s hot salsa verde
  • 3 1/2 pounds pork, cubed
  • 2 Cups minced onions
  • 1 1/2 tablespoons garlic minced
  • 1 1/2 pounds diced green chilies
  • 1 cup finely minced green pepper
  • 1 teaspoon lime juice
  • 1/2 cup chopped fresh cilantro
  • salt and pepper to taste

Notes

Directions

OK friends bear with me here–this one is a little complex but believe me it is worth the trouble this is the best chili verde you’ll ever lay your chops on!!!

Lets start with the shopping:  Unless you have a good Mexican food store nearby forget the green chili powder and just go with that red stuff you’ve had in the kitchen for the last 5 years.  Don’t screw up and buy red enchilada sauce be sure you get green.  Next yes buy canned tomatillos because you want to use the liquid too.  Now get the little 7 oz can of hot salsa verde, no sub.  For the fresh green chilies I use poblanos for great flavor and not too much heat.  One green pepper will do fine.

Now one more comment:  The first time I made this recipe I mistakenly bought red enchilada sauce instead of green and you know what–I actually like it better than with green!  Also, the green seemed pretty acidic so I added a tablespoon of dark brown sugar to tame it down.  Ah the secrets of life!

All right ready to cook?  Ready set go:  Combine the oregano, cumin and chili powder.  In a large chili pot combine the enchilada sauce, tomatillos and salsa verde pressing the tomatillos against the side of the pot to crush.  Add the oregano mixture, heat to boiling, reduce to simmer and stir frequently.  Brown the cubed pork in oil in small batches with the onions and garlic and add to the pot along with the diced green chilies and return to a simmer.  After two hours add the green peppers.  After another 2 to 3 hours when the meat is tender season to taste and thicken with corn starch.  Add a light drizzle of lime juice and some cilantro to each bowl as served.

Enjoy, you can thank me later.

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