Mark published on July 10, 2007
Pork Chili Verde
Total time: 40 minutes
Yields: 6 servings
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Ingredients
- 2 green peppers, chopped
- 4 chiles, large, mild
- 1 16 oz. can tomatoes, diced (I prefer to use a mixture of tomatoes and chiles for ease in preparation-optional), drained
- 5 cups water
- 2 tablespoons beef bouillon granules
- 1 tablespoon oregano, dried
- 1 tablespoon cumin powder
- 1 tablespoon coriander (cilantro)
- 0.5 pound pork, ground, chorizo or sausage (for a more low calorie option, chicken can be used)
- 1 onion, medium, chopped
- 6 tablespoons butter
- 0.3333333333333333 cup flour
Instructions
Combine green peppers, onion, chiles, tomatoes, water, bouillon, oregano, cumin and coriander in a large pot. Simmer until peppers are tender.
In the meantime, cook meat of choice until fully cooked. Drain any grease from pork, and add to chili mixture. Simmer for 20 minutes.
While waiting, melt butter over med-low heat. Add flour and whisk in until smooth. Allow to cook for approximately 2 minutes then add to chili and stir until thickened. Continue to simmer for 10-15 minutes.
Combine green peppers, onion, chiles, tomatoes, water, bouillon, oregano, cumin and coriander in a large pot. Simmer until peppers are tender.
In the meantime, cook meat of choice until fully cooked. Drain any grease from pork, and add to chili mixture. Simmer for 20 minutes.
While waiting, melt butter over med-low heat. Add flour and whisk in until smooth. Allow to cook for approximately 2 minutes then add to chili and stir until thickened. Continue to simmer for 10-15 minutes.
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