chili verde (green chile)
This recipe is from La Bola Restaurant, Denver, CO. It is published in the Colorado Cache Cookbook from 1981. Don't eat dry burritos! This "gravy" is wonderful to smother burritos, rellenos, or just dip tortillas or chips into. I have been making this recipe since 1981.
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prep time
cook time
1 Hr
method
Stove Top
yield
3 Quarts
Ingredients
- 2 1/2 pounds pork roast (fresh shoulder preferred)
- 1 pound pork soup bones
- 44 ounces canned tomatoes (28 oz-can and 16 oz-cans)
- 23 ounces tomato sauce (15-oz and 8-oz cans)
- 1 tablespoon garlic powder
- 28 ounces hot water (3 1/2 cups)
- 21 ounces diced green chili strips (3.7-oz cans) or fresh green chilis if you can get them
- 3/4-1 ounce jalapeno peppers (ortega brand) or (fresh if you like)
- 1 tablespoon sugar
- 1 1/2 tablespoons salt
How To Make chili verde (green chile)
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Step 1Cut pork into 1/2 inch squares and with the pork bones fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 Tbsp. of the grease.
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Step 2Using a colander, strain tomatoes into an 8-quart saucepan and coursely chop tomatoes. Combine tomatoes, tomato sauce, garlic, hot water and cooked pork and bones in the same saucepan. Bring to rapid boil and continue boiling for 20 minutes. Add spices, chopped jalapenos and chopped chili strips. Continue boiling another 20 minutes.
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Step 3Finish by cooking on medium heat until desired thickness, usually about another 20 minutes. Remove bones and green chili is ready to serve.
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Step 4NOTE: May be kept refrigerated for a week or frozen for 3 months. Use to cover burritos, chili rellenos and most anything. Melt an equal amount of grated sharp Cheddar cheese and green chili for a chili con queso dip.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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