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Chili Verde




Source of Recipe


cooks exchange


List of Ingredients




2 pounds boneless pork roast cubes

1 ounce olive oil

1 large white onion, diced

10 Anaheim chiles roasted, peeled and chopped

2 jalapenos, roasted and chopped fine

6 cloves garlic, chopped fine

3 ounces tomatillo salsa (salsa verde)

1 tablespoon garlic salt

1 teaspoon cumin

1 teaspoon Mexican oregano

1 can chicken broth, as needed

2-3 serrano peppers, optional

1 roasted poblano (or pasilla) pepper, optional





Recipe



In a large pot, lightly brown the pork in the olive oil. Add the onion, garlic, spices, half the chiles, and half of the broth. Bring to a boil, reduce heat and simmer for 20 minutes. Add remaining chiles and cook an additional 20 minutes. Thin as needed with chicken broth. Season with salt and pepper to taste. Serve with warm corn tortillas.