Tuesday, May 24, 2011

Chili Verde

Jaret's been studying up on Spanish for his mission.  He tells me "verde" means "green," so this is Green Chili.  It is super easy, super delicious, and super filling!  I love that it cooked all day while I was mission-shopping in Salt Lake.  I used canned re-fried beans and previously made and frozen Cafe Rio Rice, so this meal was fast and simple to put together, and everyone loved it!

Chili Verde
2 lbs. diced lean pork (1/2" cubes)
1/3 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1 large onion, diced
4 cloves garlic, minced
2 T. oil
2 small cans diced green chilies
1/2 tsp. ground oregano
2 T. ground cumin

Mix pork, flour, salt, and pepper together in a plastic bag.  Add oil to a non-stick skillet.  Heat oil and brown floured pork in the hot oil.  Place browned meat in a crockpot.  Add onion to the saute pan and brown, adding garlic the last few minutes (you don't want to brown the garlic too much or it becomes bitter).  Add onion and garlic to meat in crockpot, and add enough water to cover.  Place lid on crockpot and cook on LOW all day.  Thirty minutes before serving, add chilies and seasonings.  Taste and add more salt as needed (I added about another teaspoon).

We served as follows:

  • Warmed flour tortilla
  • Spread with refried beans down center
  • Add a scoop of Cafe Rio Lime Cilantro Rice
  • A scoop of chili verde
  • Cheese

Roll tortilla, burrito style, and then smother with more chili verde, cheese, sour cream, salsa, etc.

P.S. - This chili was even better the next day!

1 comment:

  1. After making this a few times, I decided I prefer a little less cumin... 1 1/2 T instead of 2 T. I also add 1 tsp. chili powder. Four cups of water was a little too much (too runny) so I had to thicken it with cornstarch, which worked fine. But next time I'll try 3 cups of water instead.