Thursday, March 10, 2011
"Chile Verde" Chili
Chile Verde Chili
2-3 pound pork loin roast, cut into 2 inch cubes
1/2 cup whole wheat flour
4 T extra virgin olive oil
1/2 yellow onion, diced
1 large shallot, diced
1 green bell pepper, diced
1 Anaheim chili pepper, diced
1 can stewed tomatoes
1 large jar of salsa verde (I used Herdez brand)
32 oz chicken stock
1 t each: oregano, cumin seed, ground cumin
1 bay leaf
salt & pepper
2 cans pinto beans, mostly drained, but keep a little bit of the liquid
Put the flour and some salt and pepper in a large ziplock bag. Add the pork, zip up the bag, and give it a good shake to coat the cubes. Heat 2 T of the olive oil in a large skillet and brown the pork for about 3 minutes on both sides, in batches. Set aside.
In a large pot, heat the remaining 2 T olive oil and saute the fresh vegetables until softened, about 8 minutes or so. Add the spices and cook for a minute. Add the stewed tomatoes, salsa verde, & chicken stock. Bring to a boil, reduce to a simmer, and simmer for 30 minutes. Add the pork and simmer for an hour. Check your spices; I always add a little more cumin. Now add the beans with a little bit of the liquid and simmer very gently for 15-20 minutes.
Garnish with diced onions, cilantro, jalapeno, & white cheddar cheese. Serves 4.