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Chili Verde

Source of Recipe


The Columbine Kitchen at Purgatory, Colorado






List of Ingredients



• 1-1/2 lbs. cubed pork
  
• 1 large onion, coarsely chopped
  
• 2 Tbsp olive oil
  
• 1 Tbsp garlic salt
  
• 1 tsp oregano
  
• 1 tsp cumin
  
• Pepper to taste
  
• 1 (50-oz.) can chicken stock
  
• 1 (27-oz.) can chopped green chilies
  
• 1/3 cup flour
  
• 3/4 cup cold water
  






Instructions



1. In a large stockpot, brown pork in oil. Add onions and saute until translucent.
   
   
2. Add chicken stock, oregano, cumin, garlic salt, and pepper. Simmer until pork is very tender, about one hour.
   
   
3. Add chilies and simmer an additional 15 minutes. Whisk flour and cold water until well blended. Add to soup to thicken. Adjust seasonings and serve.
   
   Variation: Thicken with a little more of the flour/water mixture (until a spoon will stand in the middle). Then take a good dollop of this and roll it up in a flour tortilla, cover with more chili verde and top with shredded Monterey Jack and Cheddar cheese, chopped onions, sliced black olives, sour cream, and chopped tomatoes. Serve tortilla chips on the side.