Chili Verde
Chef: Megan Richmond
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  • Tomatillos (about 20)
  • 2 tomatoes
  • 1 Onion
  • 3 cloves garlic
  • 1 bunch Cilantro
  • 1 lb pork loin
  • 1 can (28oz) Las Palmas Green Chile Enchilada Sauce
  • 1 can (7oz) diced fire roasted green chiles (Ortega brand)
  • 2 small chili peppers (optional)
  • Flour
  • 4 cups steamed rice to serve over
Chop pork into small cubes. Cook/Brown in a fry pan (no oil needed) - drain any excess grease. Set aside.

Dice tomatillos, tomatoes, cilantro.

Dice onions, garlic, peppers. Saute in a large/deep fry pan in a bit of oil for about 2-3 min.

Add tomatillos, tomatoes, cilantro, pork, enchilada sauce, green chiles. Cover and cook over low heat for 1 houe stirring about every 15 min.

Thicken to taste by doing the following:
In a bowl add flour (usually a good amount is just under 1/4 cup or about 3 tbsp). Use a spoon/ladel to get just the liquid from the chili verde and add to flour. Add just enough to mix into a paste - make sure flour is well mixed. Add some more liquid and stir well. Repeat until it is a thick liquid (not a paste). Add back into main pan. Mix well. Let sit a few minutes, then if you still want thicker repeat, but with less flour.

Serve hot over steamed rice.
Serves 7-8
Preparation Time: 30 min
Cook Time: 1 hour
Category: Main Courses
Ethnicity: Mexican
Author Comments:
Not a spicy dish, but can be if you add extra peppers.
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