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Chili Verde

1 1/2 -(up to) 2 lb Chicken or pork
1 Onion; chopped
1 cn (17-oz) tomatillos
1 cn (7-oz) diced Ortega chiles
3 Cloves garlic; chopped
1/2 ts Cumin seed
1/2 ts Mustard seed
1 ts Dried cilantro
1 ts Dried marjoram
1/2 ts Ground black pepper
1 -(up to) 2 Jalapeno peppers; chopped
3 tb Flour
1 ts Sage
2 tb Cooking oil
2 -(up to)
3 c Rice
Salt to taste
1 cn (17-oz) hominy (optional)
1 cn (17-oz) chicken broth (optional)


Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered untilonion is soft. Stir occasionally to cook evenly. Cut meat into bite size chunks. Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender. Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day. Serve with cooked rice.


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