Jeanne's Chili Verde

Jeanne Benavidez

By
@jeanneben

This is a great recipe to have expecially in cooler weather. It can be served with refried beans, spanish rice and hot flour tortillas or spooned onto a flour tortilla and rolled into a burrito to eat on the go. I get asked to make this for friends when the weather starts cooling off.


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Comments:

Serves:

8 - 10

Prep:

30 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

4 lb
lean pork roast (shoulder) cut into 1 inch pieces
1 tsp
garlic salt
1 tsp
black pepper
1/3 c
canola oil
1 c
all-purpose flour
3 can(s)
chicken broth
2 tsp
coriander
2 tsp
ground comino
1 tsp
mexican oregano
3
4 oz. cans hot, diced green chilies
1
28 oz can green enchilada sauce
2
onions, small white
1 Tbsp
garlic, minced
2 large
potatoes, peeled and cut into 1/2 inch cubes
salt and pepper to taste
2
jalapeno peppers, diced (optional for extra heat

Directions Step-By-Step

1
Season cubed meat with garlic salt and black pepper.
2
Place meat in large bowl and add flour. Mix until meat is coated with flour.
3
Add oil in a large stew pot and heat. Add meat and flour to hot oil and brown the meat on all sides.
4
Add chicken broth, salt and black pepper to taste. Be sure to use a wooden spoon to scrape the bottom of the pan and stir this mixture well. Cover and simmer one hour over low heat.
5
Add the coriander, comino, diced green chilies and one coarse-chopped onion to meat along with enchilada sauce and a little water or chicken broth if needed. You want a gravy-like thickness to the broth. Cover and simmer another 1½ hours.
6
Add the garlic and the other coarse-chopped onion to the pot along with the diced potatoes. Add a little more water if needed, cover and simmer another ½ hour.
7
When meat is falling-apart tender, serve with sides of beans, Spanish rice and hot flour tortillas.

About this Recipe

Course/Dish: Other Soups, Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican
Hashtags: #main, #Dishes