1 bunch Cilantro
6 JalapeƱos
6 Serrano peppers
3 Anaheim peppers
1 can tomatillos (or six fresh)
1 can green chilies
1 can diced tomatoes
2 cans tomato sauce
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon minced garlic
1 teaspoon chili powder
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC1jhhVQAmyUzZULhaZR5SVcqXEHNfVG4RTqFdIa0QJS3S3j8mPXT_GAedlswUlOJCp7YBqFcO_MB8gCpb3PznDcrUZo4Ea7ysQULL4eR-F1rLcAc7JBGr__DjsAPaFbAhUoz69vRJg/s1600/cilantro.jpg)
1 small onion
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcOPbMNGKwazL4r12QlNp_qPd0y8wLGLXma5HYw5OB6XzS3fc05MWJ8mv7X8vPtv0Qkxsk9ulBN_DMpoxT67yvrz6JeJl2PYhi7FDCix6qdyLBYzSYNgYR5uXURI8m56XlFphHeaoQg/s1600/pork.jpg)
Peel and chop the onion and put it in a pan of 2 cups of water with the pork. Season to taste (I used pepper, garlic powder, season all). Bring to a boil then simmer until done (about 25 mins).
In the meantime, cut tops of peppers (remove the seeds from the peppers if you want LESS spicy) and use a blender or food processor and blend the other ingredients. You'll need to blend in a couple batches (I do the peppers and tomatoes in one batch, the cilantro, spices, green chilis and tomato sauce in a second batch)
Cut cooked pork into large chunks. Place blended ingredients, broth and pork in a slow cooker and cook on high for ten hours. If you don't have a slow cooker, simmer on stove 5 to 8 hours.
Prior to serving, remove pork and shred with a fork, then put back into chili verde. Thicken with 2 tablespoons cornstarch/1/4 cup cold water mixture).
Serve over tortillas with beans or fried potatoes and eggs. Top with shredded cheese and chopped onions.
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