Chili Verde

1. 1

   Cut pork into bite-size pieces and saute on low heat until browned in 1/4 cup peanut oil.

2. 2

   In processor blend tomatillas, onion, garlic cloves, 1/4 cup oil, jalapeno peppers and diced green chilies until smooth.

3. 3

   Add chicken broth to pork and continue to simmer over medium heat.

4. 4

   Add tomatillo/chili mixture to broth and pork.

5. 5

   When chili verde mixture has simmered for approximately 1 hour at medium heat (just enough to bubble, but not boil), add flour thickener mixture and blend well.

6. 6

   If mixture has condensed (not enough chili sauce) add more water or chicken broth to desired consistency.

7. 7

   If mixture does not and set up, and add cornstarch, 1 teaspoon to 1/4 cup water at a time until mixture is of desired consistency.

8. 8

   Fifteen minutes prior to serving, add garlic granules, salt, black or white pepper and cumin to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.