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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Karen Ray'S Champion Chili Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions