*  Exported from  MasterCook  *

                               Chili Verde

Recipe By     : Clark Quinn quinn@unix.cis.pitt.edu
Serving Size  : 1    Preparation Time :0:00
Categories    : Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Lean pork
   1                    Onion -- coarsely chopped
   1                    Green pepper -- coarsely chopped
   4      cl            Garlic -- minced
   7      oz            Can diced green chilis
   2                    Jalapenos -- sliced
   2      ts            Oregano
   1      ts            Dried red chili peppers
   2      ts            Sage
   1      ts            Cumin seeds
                        Black pepper (optional)
     1/2  c             Beer (optional)
                        Salt and pepper -- to taste

Coarsely chop and saute the onion and green pepper in olive oil with
the garlic. Throw into the crockpot.

Also throw in the green chilis. Depending on your propensity for
spicy food, you may add from 1-3 jalapenos. Then, throw the
tomatillos in the pot.

Trim off all the excess fat you can from the pork, cut into cubes,
and brown in the pan that you sauteed the onion in. Put into the
pot.

Now, the seasoning mixture. I prefer to grind up the spices in my
mortar, perhaps with some black pepper. I almost never put salt in
anything, so I probably wouldn't here either, but you may want to. I
probably would add a dash of beer for obscure reasons.

This crockpots all day, or could be simmered for probably about
2 hours.

Notes: Adapted from Diana Kennedy, other sources, memory, and
experience. And, I have been making it quite a while in my crockpot.
The recipe should be easily adaptable for simmering in a pot for a
couple of hours instead.

Traditionally, this is served in bowls, with hot flour tortillas,
salsa, and cilantro. You can also have sour cream, grated cheese,
olives, and pickled carrots and jalapenos around. Of course, you wrap
all this up in the tortillas, making killer burritos. I throw one
twist into this, a technique that comes from carnitas. After cooking,
I separate the meat from the broth, crisp the meat under the broiler,
and reduce the sauce in the pan. This adds a great texture to the
meat, and keeps the burritos from being too soggy.

Busted by Christopher E. Eaves <cea260@airmail.net>


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