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| "?" Chili Verde |
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
19 oz can green enchilada sauce
32 ounces canned tomatillos with their liquid
7 oz can hat salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil as needed to brown
2 cups onions, finely minced
1 1/2 tablespoons fresh garlic, pressed
2 pounds diced green chiles, fresh or frozen
2 cups mixed fresh green peppers, very finely minced
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt to taste
Combine powders. Combine enchilada sauce, tomatillos and
salsa verde in a
chili pot. Press tomatillos against the side of the pot to
crush. Add powders to
the liquids. Heat to boiling. Reduce heat and simmer,
stirring frequently.
Brown meat in lard or oil in batches with onions and pressed garlic. Drain
meat
and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt as desired.
Taste and adjust, adding additional minced peppers as desired. After 2 1/2
hours
thicken or thin as needed. After 2 3/4 hours adjust salt and other
seasonings as
needed.
Just before turn-in add lime juice and cilantro.
Recipe by Karen Ray - World Champion 2001
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