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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: IamEarnie
Servings: 6
I love chili verde. I usually don't use a recipe and it comes out different every time. The batch I made today came out just the way I like it, so I decided to write it down so I won't forget what I put in it for the next time.
2 pounds pork loin chops
1½ cups white onions, diced
1 tab fresh crushed garlic
14½ ounce can chicken broth
7 ounce can salsa verde, herdez brand
4 ounce can diced green chilies
2 jalapeños, diced
3 fresh ripe tomatoes, chopped — May substitute a drained 14 ounce can diced tomatoes for the fresh tomatoes
¾ tea ground cumin
½ tea ground oregano
½ cup flour
1 tea salt
½ tea black pepper
Cut pork into ⅓ inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and sauté until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hour and 15 minutes or until meat is tender. Stir occasionally and keep on low to prevent burning.
Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.