Authentic Restaurant Chili Verde
|1 and 1/2||1 and 1/2 to 2 lbs long green chili peppers (aneheim)|
|4||jalapeno peppers (more or less, depending on hotness)|
|2 - 4 clove||garlic, minced|
|cumin seed, or ground cumin - a few sprinkles to taste|
|1 small||onion, sliced (optional)|
|3 - 4 lb||pork roast, marbled with fat|
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When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I have tasted chili verde both ways, and I prefer it without the tomatillos, - it seems a bit less tart. All measurements are approximate - use more chilis for more sauce, more jalapenos for more fire, etc. I hope you enjoy!
This is my "signature" dish!