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Even though it is called "chile" verde, it isn't really a "chili." The "chile" indicates that a chile pepper is being used. This dish is really more like a thick soup or stew than a chili. (Taken from Southwest Slow Cooking)
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 lbs lean boneless pork, cut into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 3 garlic cloves, crushed
- 15 green chilies, roasted, peeled, seeded, and chopped
- 1 teaspoon salt
- 1 1⁄2 cups chicken stock
- sour cream (optional)
- tortilla (optional)
- Heat the oil in a skillet and saute the onions over medium heat until lightly browned, about 4-5 minutes.
- Add the pork to the onions and cook until meat is no longer pink.
- Slowly add the flour to the pork and onions, stir, and cook until meat is browned.
- Add the meat mixture to the slow cooker with the cumin, garlic, chiles, salt, and chicken stock. Stir, cover and cook on low for 5 to 6 hours.
- If the Chile Verde is not to desired thickness, in a separate bowl stir together two tablespoons of flour and two tablespoons of cold water, and add the mixture to the stew.
- Stir and let cook for 30 minutes. Repeat if necessary.
- Top with sour cream and serve with warm tortillas.