chili verde

Name: Chili Verde
Prep time: 1 h
Cook time: 2 h
Yield: 8
Ingredients: 6 can(s) ro-tel (regular or hot); 1 large boston butt roast or pork loin; 3 clove(s) crushed garlic; 2 large poblanos seeded and chopped; 2 teaspoon(s) cumin; 1 bunch(es) cilantro, fresh; 2 large red onions; - larger burrito size flour tortillas; - mexican blend shredded cheese; - salt and pepper to taste

(1 RATING)

50 Pinches

Joanna Beck

Borger, TX

Updated on Sep 6, 2011

This is a spicy dish that can be made on the stove or in the crock pot....it can be a little on the spicy side, but is yummy during the winter and fall season. Also it is a good meal for those on a budget, it freezes well if you wanna make big batches...hope your family loves it as much as mine.

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prep time 1 Hr

cook time 2 Hr

method ---

yield 8-10 serving(s)

Ingredients

6 cans ro-tel (regular or hot)
1 large boston butt roast or pork loin
3 cloves crushed garlic
2 large poblanos seeded and chopped
2 teaspoons cumin
1 bunch cilantro, fresh
2 large red onions
- larger burrito size flour tortillas
- mexican blend shredded cheese
- salt and pepper to taste

How To Make chili verde

Step 1

cut up butt roast of pork or pork loin and sear off with onions in a heavy skillet, transfer to large sauce pan or crock pot add all other ingredients to pan add water to just cover the meat and allow to simmer fork several hours until the meat is fork tender.

Step 2

Serve inside tortillas, add more on top then smother with cheese. Also I have found that the addition of refried beans inside the tortilla is quit good, and my friend started using whole chickens instead of pork....also very good.
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