Sunday, October 25, 2015

Colorado Green Chili (Chili Verde con Cerdo)

2-3 lbs pork stew meat
olive oil
2 tb. minced garlic
1 large onion chopped
6 tb. flour
5 cups water or chicken broth
1 15 oz can of tomatoes ( I use rotel), drained
4 tomatillos shucked and chopped
1 16 oz jar of a good Salsa Verde or 2 cups of roasted Hatch Chili Peppers if you have them.
2 tb. cumin
2 tb chili powder or Adams Southwest Reserve (my favorite)
2 tsp. of Adobe chili powder (optional)
2 medium potatoes, peeled and chopped (totally optional and not traditional but I like them)

Brown onion, garlic, meat in olive oil.  Season with salt.  Add 6 tb  flour and make a thick roux.  Add in the rest of the ingredients and simmer over low heat stirring occasionally until done. 

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