Chili Verde
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This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
SERVINGS: 6-8
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 1-1/2 hours
Ingredients:
- 4 tablespoons vegetable oil, divided
- 4 pound boneless pork, cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1/2 cup minced fresh cilantro or parsley
- 1/2 to 1 cup salsa
- 1 can (14-1/2 ounces) chicken broth
- Flour tortillas, warmed
Directions:
In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. Sprinkle flour over meat; mix well. Add chilies, cumin, salt, pepper, garlic, cilantro or parsley, salsa and chicken broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas. Yield: 6-8 servings.