A small batch of Chili Verde for Little Sister.

[BikeWriter]

I wrote out a recipe for how I'd do a small batch of Chili Verde for my Little Sister. I got back confirmation it had worked for her.

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2-3 pounds pork loin or boneless pork shoulder chopped to 1 1/2" or bite
sized pieces (the pork will shrink).

2-3 tblsps Olive oil, or vegetable oil if prefered.

1 Large yellow onion, chopped

2 ea Medium garlic cloves, or powder to taste.

3 ea Carrots, sliced crosswise thinly

2 c Chicken stock or 1 can broth

2 tomatos, chopped.

1 medium Potato, peeled, and grated

6 ea. Large Poblano chilies,

6 ea. Green Anaheim chilies

12 ea. medium tomatillos, peeled from husk and quartered.

1/2 tsp Dried oregano

1 bunch fresh cilantro, chopped

1/2 tsp cumin, may add more to taste.

2-3 Bay leaves

Salt to taste


In a large skillet or Dutch oven warm the oil over medium heat. Add
onions, garlic, tomatillos, and carrots. Cook, stirring once or twice,
for 10 minutes.
Stir in oregano, cumin, Bay leaves, cilantro, and pork cubes and cook
until pork has lost its pink color, about 20 minutes. Stir
occasionally.

Stir in the chicken stock, sprinkle of salt, tomatoes, tomatillos, and
the grated potato. Bring to a boil, then lower the heat and cook
partially covered for 1
1/2 hours, stirring occasionally.

To roast Peppers, oil them and place in a shallow pan (may line with
foil) place under broiler and turn until browned. Wrap chilies in a
paper bag after you roast them. When cool, rinse under cold running
water, rubbing off the burned skin. Pat dry, de-stem, and scrape out
seeds.

Cut the peppers into 1/2" strips. Add them to the chili and cook,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot with flour tortillas.

This is a rough estimation based on the last five gallons I made, which was really good. I hope it will fit in your crock pot. If you want to throw the peppers and all into the crock pot at once I'm sure that will be fine. Adjust spices to your tastes. We're mostly looking for the flavors of the pork, cumin, and green chiles. The tomatillos should add some tang to the broth.

[wryter2000]

1. That sounds really good

Would you believe my ancho chile is still producing? It's in a small, plastic greenhouse. I bet I could use some of them in there.

[BikeWriter]

2. Thank you. The flavor of Ancho Chiles...

added would be fine, I'm sure. I've been trying to perfect this recipe for years. I love the stuff!