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Sunday, February 5, 2017

Recipe: Chili Verde

While the Super Bowl is over, I have to share a great recipe we love, especially in winter.  This recipe is also very low-carb, which is a bonus for me.  It was a big hit for our guests, and even if we didn't appreciate the result of the big game, we enjoyed the chili. 

The trick to this recipe is the use of pork instead of chicken.  Pork stays tender.  Also, note that depending on the brand of green chile you use, your chili may be more or less spicy.  That's why at the end of the instructions it describes the use of the jalapenos or hot sauce as optional.
Chili Verde
2 lbs pork, cubed
1 cup onion, chopped
14 oz chicken broth
1 1/2 tsp. granulated garlic
2 1/2 Tbl. chicken base
1 tsp celery salt
1 Tbl. cornstarch
1/2 tsp. oregano
1 Tbl. cumin
1/2 Tbl jalapeno
1 Tbl. Dried cilantro
1/2 Tbl. red chili powder
10 oz green enchilada sauce
27 oz green chile, chopped
8 oz green chile, pureed
1 tsp salt

Brown pork and drain.  Add onion and chicken broth.  Simmer 1 hour, stirring often.  Add spices and a little water.  Simmer another hour, stirring often to avoid sticking.  Add green enchilada sauce, simmer 1/2 hour.  Add chopped green chiles.  Cook for 15 minutes.  Add 8 oz pureed green chile.  Use jalapeno, salt or hot sauce to taste.

This stuff is so good!


Cindy