 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I love chili verde. I usually don't use a recipe and it comes out different every time. The batch I made today came out just the way I like it, so I decided to write it down so I won't forget what I put in it for the next time. Ingredients:
2 lbs pork loin chops |
1 1/2 cups white onions, diced |
1 tab fresh crushed garlic |
1 (14 1/2 ounce) can chicken broth |
1 (7 ounce) can salsa verde, herdez brand |
1 (4 ounce) can diced green chilies |
2 jalapenos, diced |
3 fresh ripe tomatoes, chopped |
3/4 tea ground cumin |
1/2 tea ground oregano |
1/2 cup flour |
1 tea salt |
1/2 tea black pepper |
Directions:
1. Cut pork into 1/3 inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and saute until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hr and 15 min or until meat is tender. Stir occasionally and keep on low to prevent burning.
2. May substitute a drained 14 oz can diced tomatoes for the fresh tomatoes.
3. Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.
|
|