Photo: Chili Verde Recipe
Ingredients
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon ground cumin
- 3 tablespoons green chile powder
- 1 (19-ounce) can green enchilada sauce
- 32 ounces canned tomatillos with their liquid
- 1 (7-ounce) can hot salsa verde
- 3 1/2 pounds pork sirloin, cubed
- Lard or oil, as needed, to brown
- 2 cups finely minced onions
- 1 1/2 tablespoons pressed fresh garlic
- 2 pounds diced green chiles, fresh or frozen
- 2 cups very finely minced mixed fresh green peppers
- 1 teaspoon lime juice
- 1/2 cup finely chopped cilantro leaves
- Salt
Directions
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the 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 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
Just before serving, add lime juice and cilantro
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By dreedy8_12800932
North Las Vegas, 68
on August 30, 2012
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I have made this several times and everyone always loves it! I used a pork loin and red chili powder instead. Ive added jalapenos for a little kick. Such a GREAT recipe!
By thecowboyswife
Hamilton Montana
on December 17, 2011
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I loved the combined flavors of this dish.
I could not find green chili powder so used what I had on hand...a can of Whole Jalapenos in escabeche (pickeled jalepenos & carrots for heat, along with fresh tomatillos not canned.
I also used roast pork shoulder which I tenderized further by simmering in water for an hour or so.
I find pulled pork tastier in this dish than lean cubed pork
By torba97_12904148
Fremont, CA
on May 30, 2011
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Great flavor! Seemed easy to make and substitutions (as described in other reviews works well (fresh vs. dehydrated powder. I used the verde "sauce" for charcoal broiled pork tenderloin. The flavor was terrific. Big thanks for this recipe! Annie , Fremont , CA
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