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Green Chili Verde Recipe

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This recipe for Green Chili Verde, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri Monahan-Moore
Added: Saturday, August 14, 2010

Category:
Category:

Ingredients:  
Ingredients:  
5 Ibs pork roast
onions
garlic
carrots-grated
saffron
cumin
oregano
3 cans or so chicken stock,
1 tub frozen green chilies (they are fresh frozen. The carton is about the size of sour cream, and it is approximately 2 cups)

Directions:
Directions:
Cook roast slowly in crock or stock pot with vegetables and spices in broth. Debone and de-fat. Cool and degrease broth. Make rue with olive oil and flour. Add to meat to make gravy. Add green chilies, saffron, cumin, oregano and more chicken broth if needed. *generous pinches on the spices* Simmer several more hours. Serve with warm flour tortillas. This should be thick, and the pork meat so tender that it shreds.

Personal Notes:
Personal Notes:
* buy the saffron at the Mexican store, or in the Mexican section of the grocery store, in the bag. It's cheaper!

 

 

 

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