Sun of Nikki Chili Verde
Prep time
Cook time
Total time
A complex recipe with Italian spices.
Author: Kimberly Mallory
Recipe type: Green Chili
Serves: 8
Ingredients
- 2 tablespoons corn oil
- 3 lbs pork loin, cubed
- ½ Vidalia onion, diced
- 1 14.5 oz can chicken broth
- 3 tablespoons chicken base
- 1 tablespoon hot Italian sausage mix
- 1 27 oz. can of diced green chiles
- ½ lb tomatillos, diced
- 5 Serrano peppers, diced
- 2 teaspoons surgar
- 1½ teaspoons garlic powder
- 1 teaspoon celery salt
- ½ teaspoon Mexican oregano
- 1 tablespoon cumin (5 teaspoons total)
- 4 jalapenos, diced
- 1 can green enchilada sauce
- 6 tbsp Goya Recaito sauce
- 1 tsp hot green chili powder
- 1 tsp mild green chili powder
- 1 dash of hot green chili powder
- Salt to taste
Instructions
- Heat the oil and brown 3 lbs cubed pork loin.
- Add onion, chicken broth, chicken base, and hot Italian sausage mix.
- Bring to a boil and cook for 45 minutes.
- Add ⅓ of green chiles, tomatillos, Serrano peppers, sugar, garlic powder, celery salt, Mexican oregano, 1 tsp cumin, jalapenos, green enchilada sauce, and Goya Recaito sauce.
- Continue to cook for 1 hour.
- Add ⅓ of green chiles, hot green chili powder, mild green chili powder,
- tsp of cumin.
- minutes later add 2 tsp cumin, 1 dash hot green chili powder, ⅓ chopped green chiles, salt to taste.
- Cook additional 15-20 minutes.
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