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Chile Verde |
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Serves: 6 Print this RecipeSherrie Scettrini, Salinas, California 4 tablespoons cooking oil, divided 4 pounds boneless pork , cut into 3/4-inch cubes 1/4 cup all-purpose flour 1 (4-ounce) can chopped green chilies 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 3 cloves garlic, minced 1/2 cup chopped fresh cilantro or parsley 1/2 to 1 cup salsa 1 (14 1/2-ounce) can chicken broth Flour tortilla, warmed In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. Sprinkle flour over meat; mix well. Add chilies, cumin, salt, pepper, garlic, cilantro or parsley, salsa and chicken broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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