Karen Ray'S Champion Chili Verde Recipe

Name: Karen Ray'S Champion Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano, crumbled; 1 tablespoon ground cumin; 3 tablespoons green chili powder; 1 (19 ounce) can green enchilada sauce; 32 ounces canned tomatillos, with their liquid; 1 (7 ounce) can hot salsa verde; 3 1/2 lbs pork sirloin roast, cubed; lard or oil, as needed,to brown; 2 cups finely minced onions; 1 1/2 tablespoons pressed fresh garlic; 2 lbs diced green chilies, fresh or frozen; 2 cups very finely minced mixed fresh green peppers; 1 teaspoon lime juice; 1/2 cup finely chopped cilantro leaf

Servings: persons

1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chili powder
1 (19 ounce) can green enchilada sauce
32 ounces canned tomatillos, with their liquid
1 (7 ounce) can hot salsa verde
3 1/2 lbs pork sirloin roast, cubed
lard or oil, as needed,to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 lbs diced green chilies, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaf

1
In a small bowl, combine oregano, cumin, and chile powder.
2
In a chili pot, combine enchilada sauce, tomatillos, and salsa verde.
3
Press tomatillos against the side of the pot to crush.
4
Add the oregano mixture to the liquids.
5
Heat to boiling.
6
Reduce heat and simmer, stirring frequently.
7
Brown the meat in lard or oil in batches with onions and pressed garlic.
8
Drain meat and add to chili pot.
9
Add diced green chiles.
10
Return pot to simmer.
11
After 2 hours, add half of finely minced green peppers.
12
Add salt, as desired.
13
Taste and adjust, adding additional minced peppers as desired.
14
After 2 1/2 hours thicken or thin, as needed.
15
After 2 3/4 hours, adjust salt and other seasonings as needed.
16
Just before serving, add lime juice and cilantro.

1079

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon dried oregano, crumbled, 1 tablespoon ground cumin, 3 tablespoons green chili powder, 1 (19 ounce) can green enchilada sauce, and more.

Yes, Karen Ray'S Champion Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Karen Ray'S Champion Chili Verde

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