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Chili Verde
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |