jeanne's chili verde

Name: Jeanne's Chili Verde
Prep time: 30 min
Cook time: 3 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 pound(s) lean pork roast (shoulder) cut into 1 inch pieces; 1 teaspoon(s) garlic salt; 1 teaspoon(s) black pepper; 1/3 cup(s) canola oil; 1 cup(s) all-purpose flour; 3 can(s) chicken broth; 2 teaspoon(s) coriander; 2 teaspoon(s) ground comino; 1 teaspoon(s) mexican oregano; 3 - 4 oz. cans hot, diced green chilies; 1 - 28 oz can green enchilada sauce; 2 - onions, small white; 1 tablespoon(s) 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

(6 RATINGS)

141 Pinches 1 Photo

Jeanne Benavidez

Odessa, TX

Updated on Oct 31, 2010

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.

Rate

prep time 30 Min

cook time 3 Hr 30 Min

method Stove Top

yield 8 - 10

Ingredients

4 pounds lean pork roast (shoulder) cut into 1 inch pieces
1 teaspoon garlic salt
1 teaspoon black pepper
1/3 cup canola oil
1 cup all-purpose flour
3 cans chicken broth
2 teaspoons coriander
2 teaspoons ground comino
1 teaspoon mexican oregano
3 - 4 oz. cans hot, diced green chilies
1 - 28 oz can green enchilada sauce
2 - onions, small white
1 tablespoon 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

How To Make jeanne's chili verde

Step 1

Season cubed meat with garlic salt and black pepper.

Step 2

Place meat in large bowl and add flour. Mix until meat is coated with flour.
Step 3

Add oil in a large stew pot and heat. Add meat and flour to hot oil and brown the meat on all sides.
Step 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.
Step 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.
Step 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.
Step 7

When meat is falling-apart tender, serve with sides of beans, Spanish rice and hot flour tortillas.
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