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Chili Verde GG Style

Ingredients2 pounds pork2 cups chicken broth1 tsp chili powder1 tsp oregano1 tsp cumin1 – 4oz can green chili’s (like Hatch)1 – 14 oz tomato sauce1 – 10 oz can diced tomatoes6-10 serrano peppers6 jalapeno peppers3 anaheim peppers1/2 cup fresh cilantro1 sweet onion large (or equivalent onion powder)1 Tbs garlic minced
For browning pork:1 to 2 Tbs Lard or cooking oilSaltPepper
For thickening when complete:2 Tbs corn starch2 Tbs cold water mix  InstructionsUse a pan or Dutch Oven. Cube pork into smaller pieces. Thick cut pork chops, pork roast, pork loin or Boston Butt all work well.
De-vein and de-seed peppers, protect your hands and eyes. Cut the peppers down to 1/2 or 1/4 size.
In a food processor or blender put in the tomato paste, diced tomatoes, peppers (not canned peppers), onion and seasoning. Puree the ingredients to a smooth consistency.
Brown the pork cubes adding salt and pepper for a pleasant aroma. When thoroughly browned add chicken stock and bring to a low simmer. Add puree mix to pan. Add small can of diced chili’s and let simmer for 45 minutes to an hour or longer until pork is fork tender. Turn to low and continue to cook. Taste, you will need to determine if it needs to cook longer depending on the flavor of the chili’s.
Bring back to high simmer and add thickening mix to the desired consistency, looking for a somewhat thick consistency, again to your liking. This can also be cooked in a Crock Pot but the egg really adds nice flavor. You are ready to serve.
Makes great smothered burritos, verde, beans and cheese, tacos, dip for chips, chili verde quesadilla, chili verde, bean and cheese nacho’s or, hearty soup. Use your imagination this chili verde is great with just about anything.  NotesThe above mix is a good warm mix and not unpleasantly hot. At times I will put the seeds from 1 jalapeno in the above mix. However, if you leave seeds and veins in it will be very hot and at times bring someone to their knees if one eats a big spoon full, however, it is really good on nacho’s or most anything that has cheese with it and if used sparingly. For a more mild mix, use 5 jalapenos and 5 or 6 serrano’s. To be cautious use less jalapeno and serrano’s but reserve some tomato sauce so you can add more of these peppers to get more heat. Just mix and add to the pot. Additions: This is also good using 8-10 Tomatillos, I prefer without my wife likes them in there.


However, if you leave seeds and veins in it will be very hot and at times bring someone to their knees if one eats a big spoon full, however, it is really good on nacho’s or most anything that has cheese with it and if used sparingly.

For a more mild mix, use 5 jalapenos and 5 or 6 serrano’s.

To be cautious use less jalapeno and serrano’s but reserve some tomato sauce so you can add more of these peppers to get more heat. Just mix and add to the pot.

Additions:
This is also good using 8-10 Tomatillos, I prefer without my wife likes them in there.Number of Servings: Time to Prepare:

Comments

  • Looks very good and right up my alley!  Thanks for sharing!  Its getting to be that time of year where I live.

    LRG BGE

    Columbia, SC

  • FoghornFoghorn Posts: 3,899
    As long as there are no beans in it then it sounds great.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Fred!

    Steve 

    Caledon, ON

     

  • FoghornFoghorn Posts: 3,899
    Are you calling in your muscle?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Freddie gets all red and steam comes out his ears when someone revives an old post. I see this was edited in November. Kent...did you do that?

    Steve 

    Caledon, ON

     

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