Spicy Pork & Green Chili Verde
Total TimePrep: 40 min. + standing Cook: 25 min.
I made it exactly as it was written. Came out awesome! It does not yeild a huge batch but it was perfect for my husband and I to have two big bowls each. If I ever make it without adding a dollop of sour cream, I would reduc 8 e the Chili Powder by 1/2tbsp only because chili powder has a rough taste in large amounts. I would add 1/4 tsp of cayenne in it's place to round out the spice and add in some frozen corn for a burst of sweetness. But with sour cream, this recipe is perfect as it is!
Lots of flavor in this hearty dish!
I just LOVE this recipe. It does take more time than many in rotation, but the flavor is outstanding.
I'm so grateful for this delicious recipe. I can't wait to make it again. It had the perfect heat, and incredible flavor from the spices. After browning the meat and cooking the veggies, I dumped everything into my slow cooker and cooked on high for 2 hours until the meat was tender. I'll definitely double the recipe in the future. YUM!!!
This was a pretty good chili in a pinch. Will keep it in the file.
It's a really good tasting chili. I wish it made more. I may need to double next time so I have leftovers. The pain point was peeling the peppers after roasting, but otherwise easy to bring together. My husband and I both thought it was only a touch spicy but our teenager, who is more sensitive to spice, thought it was too spicy.