Chili Verde
Chef: Megan Richmond
Recipe Rating (overall):
Ingredients:
- 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
Directions:
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.
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
Cook Time: 1 hour
Category:
Main Courses
Ethnicity:
Mexican