It's a beanless pork chili here's what you need 2 pounds of boneless pork cut into 1/2 inch cubes 6 anehiem chilies diced you can remove the seeds and pith if you want it milder and you can roast them whole on a bbq before dicing for a smokey flavor, 1 large sweet onion med dice, 2 cans whole green chilies diced, 1 large 24 oz can diced tomatoes, 1 6 oz tomato paste, 1 1/2 tsp cumin more less for taste, 2 tbs chili powder 1 tsp coriander again to taste, salt and fresh ground pepper to taste brown off the pork in a little canola oil don't cook it through just brown it we are going for fall apart tender add a little water just enough to cover and simmer under a boil until tender add the rest of the ingredients and continue simmering until you get the consistancy you like serve with honey glazed jalepeno corn bread and spicy tortilla chips and salsa this recipe can be mild or warm depending on how you treat the chilies in the beginning give it a try, adjust it to your liking and enjoy
Topic: chile verde (Read 1365 times)
