Real Recipes From Real Home Cooks ®

jeanne's chili verde

(6 ratings)
Recipe by
Jeanne Benavidez
Odessa, TX

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.

(6 ratings)
yield 8 - 10
prep time 30 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For jeanne's chili verde

  • 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
    chicken broth
  • 2 tsp
  • 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 lg
    potatoes, peeled and cut into 1/2 inch cubes
  • salt and pepper to taste
  • 2
    jalapeno peppers, diced (optional for extra heat

How To Make jeanne's chili verde

  • 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.