Tuesday, December 23, 2008

Chili Verde

Serve as sauce over enchiladas, chimichangas or as the filling for burritos with refried beans, sour cream, and cheese. Can also put in soup bowls and broil cheese on top like french onion soup. It's YUMMY

2-3 lbs pork roast or chicken seasoned with garlic powder - precooked and cubed or shredded

Saute together:
2-3 tablespoons lard or butter
1 or 2 large fine chopped onion
1 full head minced garlic or more (your preference)

Then thicken with:
6 tablespoons flour

Once liquid is absorbed into flour, add the following and bring to a boil until thickened:
5 cups chicken broth (broth is not traditional, but I like the flavor better)

Then add:

1 24 oz can whole green chilies, some coarsely chopped and some pureed (find them in the Latino section)
1 medium can tomatillos (at least 5 fruits), pureed - Latino section
half jar of sliced jalapenos, can use more if desired - the heat will cook out the longer it simmers so be generous cause this adds tons of flavor
2 small cans Herdez Salsa Verde - also in Latino section

2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste)
1/2 teaspoon pepper
1 teaspoon salt or to taste
Can add garlic powder if desired
the precooked meat

Allow to simmer for at least 1 hour, or keep on low in crock pot all day, stir occasionally - it gets better the longer it simmers. Can add instant potato flakes before serving to thicken if you like it thicker.

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