Chili Verde
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Can you freeze Chili Verde?
Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Ingredients
- 4 tablespoons canola oil
- 4 pounds boneless pork, cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1/2 cup minced fresh cilantro
- 1/2 to 1 cup salsa verde
- 1 can (14-1/2 ounces) chicken broth
- Flour tortillas, warmed
Directions
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1In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
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2Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.
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