Favourite Chili Verde
Chili Verde recipe
Yield
8 servingsPrep
20 minCook
120 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 900 | grams |
pork
lean |
|
| 1 | each | onions |
|
| 1 | each | green bell peppers |
|
| 4 | cloves |
garlic cloves
minced |
|
| 1 | small |
green chili peppers
canned, diced |
*
|
| 2 | each |
jalapeño pepper
sliced |
*
|
| 1 | tomatillos |
*
|
|
| 2 | teaspoons | oregano |
|
| 1 | teaspoon |
red chili peppers
dried |
|
| 2 | teaspoons | sage |
*
|
| 1 | teaspoon | cumin seeds |
|
|
black pepper
optional |
*
|
||
| 110 | milliliter |
beer
optional |
*
|
| salt and black pepper |
*
|
Directions
Coarsely chop and sauté the onion and green pepper in olive Throw into the crockpot.
Also throw in the green chilis. Depending on your propensity for spicy food, you may add from 1 to 3 jalapeños.
Then, throw the tomatillos in the pot.
Trim off all the excess fat you can from the pork, cut into cubes, and brown in the pan that you sautéed the onion in.
Put into the pot.
Now, the seasoning mixture.
I probably would add a dash of beer for obscure reasons.
This crockpots all day, or could be simmered for probably about 2 hours.
The recipe should be easily adaptable for simmering in a pot for a couple of hours instead.
Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro.
You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around.
After cooking, separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan.
This adds a great texture to the meat, and keeps the burritos from being too soggy.
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