Chile Verde Con Cerdo Green Chili With Pork

Steps on how to prepare a Chile Verde Con Cerdo Green Chili With Pork recipe

Time

9 hour

Servings

1

Calories

127.9

    Ingredients

  • 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
  • 2 tablespoons lard or 2 tablespoons bacon grease
  • 1 large chopped onion (not traditional) (optional)
  • 1 head minced garlic (taste great, but also helps prevent heart burn)
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained
  • 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
  • 2 cups diced tomatillos (or substitute with your favorite salsa verde)
  • 2 -4 teaspoons jalapenos (optional)
  • 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 tablespoon ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 tablespoons cumin (to taste)
  • 2 teaspoons oregano

    How to make it

  1. 1. STEP

    Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).

  2. 2. STEP

    Cool meat enough to handle.

  3. 3. STEP

    Cube cooked pork into bite size pieces.

  4. 4. STEP

    Process 1/2 of the green chilies and tomatillos until smooth.

  5. 5. STEP

    In the same large pan, melt the lard or bacon grease (or heat oil).

  6. 6. STEP

    Add onions and garlic; sauté until tender but not brown.

  7. 7. STEP

    Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

  8. 8. STEP

    Add broth or water.

  9. 9. STEP

    Cook and stir until mixture comes to boil and is slightly thickened.

  10. 10. STEP

    Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).

  11. 11. STEP

    Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

  12. 12. STEP

    Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.

  13. 13. STEP

    If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.

  14. 14. STEP

    Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

  15. 15. STEP

    Leave pork out for a vegetarian green chili sauce.

    Ingredients

  • 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
  • 2 tablespoons lard or 2 tablespoons bacon grease
  • 1 large chopped onion (not traditional) (optional)
  • 1 head minced garlic (taste great, but also helps prevent heart burn)
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained
  • 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
  • 2 cups diced tomatillos (or substitute with your favorite salsa verde)
  • 2 -4 teaspoons jalapenos (optional)
  • 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 tablespoon ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 tablespoons cumin (to taste)
  • 2 teaspoons oregano

    Tags

    PORK

    VEGETABLE

    MEAT

    MEXICAN

    VERY LOW CARBS

    LOW CHOLESTEROL

    SPICY

    FOR LARGE GROUPS

    STOVE TOP

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