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Chili Colorado Green (verde) Recipe

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This recipe for Chili Colorado Green (verde) is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs pork roast
4 tablespoons olive oil
7 (14 ounce) cans chicken broth
13 cups water
1 large yellow sweet onion
1 head garlic
3 anaheim chilies
3 medium tomatillos
4 serrano chilies
1 (14 1/2 ounce) can stewed tomatoes, with juice
6 (4 1/2 ounce) chopped green chilies
2 tablespoons ground cumin
1⁄2 teaspoon oregano
1⁄2 teaspoon cayenne pepper
1 cup flour
Directions:
Directions:
Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
When done, sift pork out of juice and shred, then add back.
Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
Personal Notes:
Personal Notes:
This is amazing over eggs!

 

 

 

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