Chili Verde with Pork
4
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
A classic recipe made with lean pork and provocative spicing unique to Mexican cooking.
Meal Type
Entrees
Diet Type
Gluten-Free
Heat the oil in a large saucepan. Add the onion and garlic. Sauté for about 5 minutes.
Raise the heat to medium and add the flour and cumin. Cook for about 2 minutes.
When the flour begins to color, remove the pan from the heat, and add the stock, stirring constantly to prevent lumps.
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.
Serve with hot flour tortillas or over basmati rice.
Ingredients
2 Tablespoons extra virgin olive oil½ 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