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Chili Verde/Green Chili Recipe

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This recipe for Chili Verde/Green Chili, by , is from The Hager Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doreen Hager


1 1/2 Lb. Tomatillos
1 1/2 Lb. Pork
4 cloves of garlic
1 medium onion
1 can diced green chiles (6oz)
1/2 C. oil
2 jalapenos opticional
4 Tbsp. Flour
4 C. chicken broth
1 Tsp. Cumin

* If you do not have fresh tomatillos available you can
substitute any of the green taco sauces which are made from
tomatillos. Fresh tomatillos are best. Be careful not to use
too much of the prepared green chili sauce as it is generally
hot and will detract from the flavor of the chili verde.
Cut pork into bite-size pieces and saute on low heat
until browned in 1/4 cup peanut oil. In processor blend
tomatillas, onion, garlic cloves, 1/4 cup oil, jalapeno peppers
and diced green chilies until smooth. (Note: deseed the
jalapeno peppers unless you desire extremely hot chili.) Add
chicken broth to pork and continue to simmer over medium heat.
Add tomatillo/chili mixture to broth and pork. When chili
verde mixture has simmered for approximately 1 hour at medium
heat (just enough to bubble, but not boil), add flour thickener
mixture and blend well. (Note: Flour thickener may be made
with 1 cup of water, add flour and mix well to dissolve lumps
or use roux mixture if available.)
If mixture has condensed (not enough chili sauce) add
more water or chicken broth to desired consistency. If mixture
does not “set up,” add cornstarch, 1 teaspoon to 1/4 cup water
at a time until mixture is of desired consistency. Fifteen
minutes prior to serving, add garlic granules, salt, black or
white pepper and cumin to taste.
Bon Appetit, Amigos!!!!

Number Of Servings:
Number Of Servings:
About 6 Lg.
Preparation Time:
Preparation Time:
1Hr. 15Min.
Personal Notes:
Personal Notes:
I use a 12-16 Oz. Jar of green salsa instead of tomatillas. Also, a good pork tenderloin is the most tender.




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