Recipes
As with many of my recipes, this Chili Verde recipe was created by finding Chili Verde recipes in cookbooks and on the Internet, selecting the ingredients in each recipe that sounded good to me, combining those ingredients, and then making adjustments.
| 1 T. |
|
Olive oil |
| 2 lbs. |
|
Pork, diced |
| 14 oz. |
|
Green chili salsa |
| 8 oz. or |
|
|
| 1/4 c. |
|
Canned green chilies, diced (use fresh, roasted, Hatch chilies, if available) |
| 1 |
|
Onion, chopped |
| 2 |
|
Tomatoes, chopped |
| 1 T. |
|
Ground cumin |
| 2 t. |
|
Oregano |
| 1 T. |
|
Minced garlic |
| 1 T. |
|
Chili powder |
| 2 t. |
|
Salt |
| 2 T. |
|
Flour (for thickening) |
|
|
Water |
|
|
Flour tortillas |
- In a lightly oiled frying pan, cook the pork over medium heat until it is no longer pink.
- Put the pork and everything else, except the water and flour tortillas, into a crockpot. Cover with water. Stir. Cook on low temperature, uncovered, for at least 12 hours, the longer, the better.
- Serve in bowls, or spoon the chili verde into the flour tortillas, then roll them up or fold them.
