New Mexico's Best Chili Verde
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Chile Verde to die for.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
ingredients
- 5 roasted pasilla chiles
- 3 lbs pork shoulder, cut into 1/4 cubes
- 1 brown onion
- 4 roasted garlic cloves
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 6 roma tomatoes
- 4 cups chicken stock
- 1 brown onion
- 1⁄4 cup flour
directions
- lightly brown pork cubes in some olive oil and remove from pot.
- Brown diced onions for about 10 min or until onions are caramelized
- Add roasted garlic.
- Add back the meat.
- Add flour and cook it for a couple of minutes to remove the flour taste then Add tomatoes and Roasted dry chilies.
- Pour chicken broth in a blender and blend chili and broth. Add the chili chicken broth to stew.
- Bring mixture to boil and simmer.
- Add sugar, salt and pepper.
- Allow mixture to thicken and thoroughly finish cooking the pork.
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RECIPE MADE WITH LOVE BY
@Chef jlcorral
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