Recipe courtesy of Jerry Simmons
Jerry Simmons' Chili Verde
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 28
- Cholesterol
- 73
- Sodium
- 1842
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
Ingredients
2 pounds lean pork, cut into 3/8 to 1/2-inch cubes
2 tablespoons pork suet, can substitute lard or vegetable oil
1 cup chopped onions
1 (2-quart) can chicken broth
Spice Mix:
1 1/2 teaspoons granulated garlic
2 tablespoons powdered chicken base
1 teaspoon ground oregano
2 teaspoons cornstarch
1 teaspoon ground cumin
30 minutes to go Spice Mix:
6 ounces hot green chiles
2 tablespoons powdered green chiles
10 minutes to go Spice Mix:
13 ounces green chiles, cut into 3/8-inch cubes
1/4 teaspoon powdered green jalapeno
8 ounces salsa verde
8 ounces green Mexican sauce
1 teaspoon ground cumin
1/4 cup cilantro leaves, chopped
Directions
- In a large chili pot, brown the pork in suet. Add the onions chicken broth to the pot and simmer for 1 hour.
- Add garlic, chicken base, oregano, cornstarch, and cumin. Cook until the meat is tender, about 30 minutes to one hour. Add water as needed to keep meat covered.
- Add hot green chiles and powdered green chiles, cook for 20 minutes. Add green chiles, powdered jalapenos, salsa verde, Mexican sauce, cumin, and cilantro, cook for 10 more minutes. Adjust seasoning and consistency, making sure its thick enough.