Tuesday, June 21, 2011

Chili Verde

                                            Recipe from my sister-in-law Holly
4 lbs. pork or chicken cut into small chunks
1/4 c flour
1 large can chopped green chilies
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic (minced or pressed)
1/2 c chopped cilantro
1 c salsa
1 can chicken broth (approx 2 cups)
2 Tbsp canola oil

Brown pork or chicken in hot oil quickly in a skillet so that the meat only browns, but does not cook through.  Sprinkle flour on meat and cook for 1 minute.  

Add remaining ingredients to crock pot.  Add browned pork to crock pot.  Cook up to 7 hours on low for pork and about 4 hours on low for chicken.  (The longer it cooks, the thicker and more flavorful it will be.)

If you desire a thicker consistency, you can mix water and cornstarch and add as if you were thickening gravy.

Serve in tortillas, over rice, or on tortilla chips.  Garnish with lettuce, tomato, sour cream, cilantro, creamy lime cilantro dressing, cheese etc.  We have had this with flour tortillas (the uncooked kind you buy at Costco are our favorite), or I really like it served in warm white corn tortillas.

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