Chili Verde with Pork
Makes
4
servings
A classic recipe made with lean pork and provocative spicing unique to Mexican cooking.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
2 Tablespoons extra virgin olive oil
½ yellow onion, chopped fine
2 cloves garlic, minced
2 tablespoons flour
½ teaspoon cumin
1 ½ cups chicken stock
10-12 fresh Anaheim green chilies, roasted, peeled, and chopped
½ teaspoon sea salt
½ teaspoon oregano
8 ounces lean pork cut into 1 inch square
½ yellow onion, chopped fine
2 cloves garlic, minced
2 tablespoons flour
½ teaspoon cumin
1 ½ cups chicken stock
10-12 fresh Anaheim green chilies, roasted, peeled, and chopped
½ teaspoon sea salt
½ teaspoon oregano
8 ounces lean pork cut into 1 inch square
1
Heat the oil in a large saucepan. Add the onion and garlic. Sauté for about 5 minutes.
2
Raise the heat to medium and add the flour and cumin. Cook for about 2 minutes.
3
When the flour begins to color, remove the pan from the heat, and add the stock, stirring constantly to prevent lumps.
4
Add all the remaining ingredients. Return the pan to the heat, and bring to a boil. Cover and simmer for about 30 minutes on low heat.
5
Serve with hot flour tortillas or over basmati rice.