Chili Verde con Cerdo (Crock Pot) - Bill Donaldson
Makes 8, 4oz servings
Ingredients:
- 2 pork chops diced
- 2 tablespoons olive oil
- 1 small chopped onion
- 2 cloves minced garlic
- 2 tablespoons flour
- 7 oz can diced green chilis (mild)
- 1 large tomatillo, husk removed and coarsely
chopped
- 1/2 teaspoon diced jalapenos (to taste, be
careful!)
- 2 cups chicken broth
- 2 tablespoons corn starch (as needed)
- 1 teaspoon ground cumin (or to taste)
- 1/4 teaspoon sea salt
Directions:
- Cut away fat from pork and cut into small
cubes.
- Heat olive oil in a large non-stick skillet.
- Add onions and garlic; sauté until tender but
not brown.
- Stir flour into the onion, garlic and oil
until flour absorbs the oil.
- Add broth.
- Cook and stir until mixture comes to boil and
is slightly thickened.
- Add cubed meat, chopped tomatillo, green
chilies and jalapeños if desired (taste first).
- Add the spices a little at a time until you
get the taste you like, bringing to a simmer before each addition.
Make it just a bit hotter than you like as it will be slightly
milder on the table.
- Add corn starch (if necessary) to get the
desired consistency.
- Simmer in a crock pot for 8 hours, stirring
occasionally. You cannot cook it too long and it tastes great
reheated.
- Serve over burritos and garnish with cheese,
lettuce, tomatoes, guacamole and sour cream.
- Leave pork out for a vegetarian green chili
sauce.
- Fresh peppers are good if you have the
inclination to mess with them.