Cut the pork into small chunks. You can use pork roast, pork loin, or
Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapenos, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
Add cumin and chicken broth then stir. Add salt and pepper to taste.
Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.
Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
Add remaining ingredients and simmer until heated thoroughly.
Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Trim excess fat off of pork chops and cut into cubes
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, and jalapeno peppers.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Serve in tortillas with cheese, sour cream, and salsa.
Over high heat, Grill pork roast to brown on all
rs.
As with American chili there are many variables. You
luminum foil.
Place tomatillos, green bell peppers, Anaheim chile peppers
/2 cup of the chili verde into the prepared roasting pan
t's nearly smoking. Add pork shoulder cubes in a single
ver high heat. Add the pork and cook, stirring, until the
ny excess fat from the pork and cut into 1 inch
Place cubed tri-tip in crock-pot.
Cover tri-tip with water and cook on low for 6 to 8 hours.
Drain water and pour chili verde over tri-tip.
Cover in crock-pot another 30 to 45 minutes. Great over cheese quesadillas.
an over medium heat, combine pork, 1/2 cup broth and
/2 cup of the chili verde into the prepared roasting pan
In a medium saucepan, combine pork and onion over high heat, stirring, until meat loses its pink color and begins to brown.
Add garlic and oregano, stirring, 1 minutes.
Add flour and cook, stirring, for 1 minute longer.
Gradually stir in chicken broth and bring to a boil, stirring.
Add green chiles, jalepenos, parsley and salt. Cook, uncovered over medium heat for 6-8 minutes.
Cook pork in 1/2 cup water until dry.
Discard garlic.
Brown meat.
Add remaining ingredients.
Cook, covered, 30 minutes.
ny excess fat from the pork and cut into 2 inch
ranslucent. Add these to the pork in the pot. Stir in
Remove excess fat from the pork loin. Cut into 1\" squares.
Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
Add all ingredients into a in a 4 quart crockpot. Stir well.
Cook on low 6-8 hours or on high 3-4 hours.
If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.