Difference between revisions of "Chili Verde"
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* 1 teaspoon [[hot sauce|hot pepper sauce]], or to taste | * 1 teaspoon [[hot sauce|hot pepper sauce]], or to taste | ||
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# Heat fat in dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. | # Heat fat in dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. | ||
# Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. | # Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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Latest revision as of 10:49, 15 July 2012
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
- 2 tablespoons bacon drippings or vegetable oil
- 3 cups chopped onions
- 3 cloves garlic, minced
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 6 x 4 oz cans diced green chilis, drained
- 3 x 14½ oz cans chicken broth
- 1 teaspoon hot pepper sauce, or to taste
Procedures
- Heat fat in dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
- Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
- Stir in remaining ingredients and bring all to a boil.
- Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
- Serve immediately over hot cooked rice, if desired.
- Garnish with fresh cilantro sprigs.
