Prep 15 mins
Cook 1 hr 30 mins
The flavor of this Verde would challenge my much longer version, any day. It's important to note that I only make it with the brands listed, so I can't guarantee equally delicious results with other brands. According to my guests and family, this is the best Chili Verde, ever. I hope you'll try it..
- 3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs)
- 2 medium white onions, diced
- 3 -6 fresh garlic cloves, minced
- 1 teaspoon ground cumin
- 1 (28 ounce) canla victoria green enchilada sauce
- 1 (10 ounce) canoriginal Rotel tomatoes & chilies
- 1 cup dry red wine
- 2 teaspoons salt
- 1⁄2 cup fresh cilantro leaves
- 1 cup grated yellow cheese
- 8 -10 flour tortillas
- In a large pot, add 3 Tbs. olive oil. Saute' onion till transparent, add garlic and saute' 1 min, being careful to not brown the garlic.
- Add the meat to the pot, and saute' until it looses color. It will release some liquid. Add the canned ingredients, along with the wine, cumin and salt. Bring to the boil, and then turn down heat to a slow simmer. Cover the pot partially with a lid and simmer for about 1 1/2 hours or until meat is tender to the bite.
- Add most of the cilantro leaves the last 10 minute of cooking time, and serve in bowls topped with grated cheese and garnished with extra cilantro leaves. Serve with hot flour tortillas, and enjoy.
I made a few variations, and it came out good. I seasoned the meat prior to browning with my homemade cumin spice blend (cumin, chili powder, cayenne, granulated onion and garlic, salt and pepper), so I reduced the cumin to 1/2 tsp and I used garlic salt in place of the salt and used no more than 1 tsp. I added a 4 oz. can of diced green chilies, and for the garlic I used the minced refrigerator variety (lazy me!). Instead of fresh cilantro I used about 3 T of my homemade cilantro pesto. After cooking 11/2 hrs the meat was not yet tender. I ended cooking it another 2 hours on simmer to reduce some of the sauce, since there was more than I desired. By then the meat was definitely tender. Next time I think I'll cook more pork for the same volumes of liquid and it will be just right. I do think 2 hours may be a better simmering time (my pork was in about 11/2 inch cubes). This was very easy except for the time spent trimming the meat of all the fat. I actually think the flavors were a little too sharp and competitive, so with the leftovers I made enchiladas. I used the meat mixed with equal amounts of grated sharp cheddar and mexican cheese blend (mild soft white cheeses) and sour cream and topped with a mix of half mild salsa and half the sauce from the leftovers. I felt this really mellowed it out and I preferred it to the chile verde served with rice, beans, tortillas and condiments of guacamole, sour cream, cheese, etc.
I was inspired by this recipe and wanted to give credit. I used a 4 lb bone-in sirloin end roast which I kept whole. I sautÃ©ed 2 onions, 3 garlic cloves, and browned roast. Transferred all to crock pot and added Old El Paso mild green chili enchilada sauce, and my leftover sauce from Recipe #116506. Therefore, I did not include the Rotel tomatoes, red wine, or salt. Cooked on low for 8 hours although roast was cooked to 160Â°F after 4 hours. Last hour before serving I added sliced zucchini and yellow squash. I thickened 1 cup sauce w/ 1 T. each of cornstarch and lime juice to form gravy. Sliced pork and topped w/ gravy, chopped cilantro and sliced avocado. Served w/ the squash, Spanish rice, Recipe #244998, and my modified slaw from Recipe #43601-a fabulous meal indeed! Thank you for your recipe and the inspiration it sparked!!!