I’ve been asked for more recipes, so here’s one I made the other night that’s been a longtime family favorite. I got this recipe from the Mexican-born wife of a former co-worker of D’s. It called for a pound of fresh tomatillos that I used to have to peel and boil and crush (pain in the butt), but then several years ago I substituted a can of salsa verde after seeing tomatillos are the main ingredient of that. Now it’s one of the easiest dinners I make – and one of the best. I’d put this chili verde up against most any Mexican restaurant’s, it’s that good.
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1 tbsp. oil 2 lbs. trimmed pork 1 – 7 oz. can Embasa or Herdez salsa verde (mild) 1 – 4 oz. can diced green chiles (use the 7 oz. can if you LOVE green chiles) 1/2 c. chopped onion 1 clove garlic, minced 2 tsp. cumin 1-1/2 tsp. salt 1/2 tsp. pepper 2 c. hot water
Cut pork into 3/4” cubes. Heat oil in large saucepan over medium heat. Fry pork, onion and garlic in hot oil until the meat changes color; drain. Add remainder of ingredients (water should cover meat - add more if needed); bring to boil. Reduce heat to simmer and cover pan. Simmer for approximately 2 hours or until meat is very soft, stirring occasionally.
Thicken before serving: in a small, lidded container (like a Tupperware container) put 1/2 c. cold water and 1/4 c. flour; cover and shake well to blend. SLOWLY pour the flour/water mixture into the simmering chili verde, stirring constantly. (If you don’t stir constantly, you’ll end up with a lot of little dumplings in your chili!) If it’s still not thick enough for you, add more flour/water mixture; if it’s too thick, thin with a little water.
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We’ve always made burritos out of this chili, too, adding Mexican rice, chopped onion, tomato and lettuce, shredded Monterey jack cheese, and chunks of avocado if we’ve got it. We prefer these burritos “wet”: after making the burrito (using a large flour tortilla), put it on a microwave-safe dinner plate, spoon more chili verde on top and cover with more shredded jack cheese. Microwave for approximately 45 seconds; top with a dollop of sour cream, if desired. You’ll need a knife and fork to eat a wet burrito, but oh are they good! |