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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Award Winning Pork Chili Verde Recipe

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This recipe for Award Winning Pork Chili Verde is from The Hubler Family Cookbook, 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, diced (I used boneless pork ribs)
1 c. onion, chopped
14 oz. chicken broth
1½ tsp. garlic powder
2 ½ Tbsp. chicken stock
1 tsp. celery salt
1 Tbsp. cornstarch
½ tsp. oregano
1 Tbsp. cumin
½ Tbsp. jalapeno
4 Tbsp. chopped cilantro
½ Tbsp. chili powder
1 Tbsp. green Tabasco sauce
10 oz. green enchilada sauce
27 oz. canned green chiles, chopped or diced
8 oz. canned green chiles, pureed
1-2 cans white beans, drained and rinsed (optional)
1/2 tsp. salt
Directions:
Directions:
Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
Serve with cheese, sour cream, chips and/or flour tortillas.
SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.
Number Of Servings:
Number Of Servings:
6-10
Personal Notes:
Personal Notes:
*Keep in mind this is a little spicy. Feel free to cool it down with cheese and sour cream.

 

 

 

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