"?" Chili Verde
Prep time
Cook time
Total time
"?" Chili Verde, uses mainly canned ingredients and easy-to-find spices, the only one so far using lime juice, not thickened.
Author: Karen Ray
Recipe type: green chili
Serves: 8
Ingredients
- 1 tsp dried oregano, crumbled
- 1 tbsp ground cumin
- 3 tbsp green chile powder
- 19 oz can green enchilada sauce
- 32 oz canned tomatillos with their liquid
- 7 oz can hot salsa verde
- 3½ lbs pork sirloin, cubed
- Lard or oil as needed to brown
- 2 cups onions, finely minced
- 1½ tablespoons fresh garlic, pressed
- 2 lbs diced green chiles, fresh or frozen
- 2 cups mixed fresh green peppers, very finely minced
- 1 tsp lime juice
- ½ cup finely chopped cilantro leaves
- Salt to taste
Instructions
- Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush.
- Add powders to the liquids. Heat to boiling, then reduce heat and simmer, stirring frequently.
- Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot.
- Add diced green chiles. Return pot to simmer.
- After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired.
- After 2½ hours thicken or thin as needed. After 2¾ hours adjust salt and other seasonings as needed.
- Just before serving add lime juice and cilantro.
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