| Here's a quick and easy chili verde recipe that you | | | | - 1 dash ground cloves |
| can serve as a soup or over chimichangas. | | | | - 2 tablespoons fresh parsley, minced |
| - 3 tablespoons Worcestershire sauce | | | | - 1 small jalapeno pepper, seeded and chopped |
| - 1 tablespoon garlic pepper | | | | Directions |
| - 3 pounds pork picnic roast | | | | |
| - 1 large onion, diced | | | | 1. In a large saucepan, cook the pork in oil over |
| - 1 (14.5 oz.) can chicken broth | | | | medium heat until it no longer looks pink; remove the |
| - 2 (4 oz.) cans diced green chilies, drained | | | | meat from the pan and set aside. |
| - 3 (7 oz.) cans green salsa | | | | 2. In the same pan, sauté the green pepper, |
| - 2 (15.5 oz.) cans great Northern beans, drained | | | | onion and garlic for 1 to 2 minutes, or until they are |
| (optional) | | | | tender. Stir in the pork, wine or broth, tomatoes, |
| Directions | | | | salsa, 1 tablespoon of the chilies, cumin, sugar and |
| | | | cloves. Cover and cook over low heat for 40 |
| 1. In a slow cooker, pour in half of the | | | | minutes; stir occasionally. |
| Worcestershire sauce and half of the garlic pepper. | | | | 3. Stir in the parsley, jalapeno and remaining chilies. |
| Place the roast inside of the pan and sprinkle the | | | | Cover and cook for another 20 to 25 minutes, or |
| remaining Worcestershire sauce and garlic pepper | | | | until the meat is tender. |
| over the top of the meat. Add in the onions and | | | | => Chili Verde Recipes: Basic Homemade Chili |
| chilies. Pour the chicken broth over all. Cover and | | | | Verde |
| cook on low heat for 8 to 10 hours. | | | | Here is a simple way to make homemade chili verde |
| 2. When the roast is fork tender (you can pull it apart | | | | which uses fresh cilantro. |
| with a fork), stir in the green salsa and beans. | | | | - 1 pound pork, cubed |
| Continue cooking until heated completely. | | | | - 5 tomatillos (green tomatoes) |
| => Chili Verde Recipes: Chili Verde Stew | | | | - 3 serrano chili peppers |
| This spicy chili verde recipe features roasted pork, | | | | - 1 medium white onion |
| salsa, green chilies, spices and fresh jalapeno pepper. | | | | - 1/3 bunch fresh cilantro |
| Remember to wear rubber or plastic gloves when | | | | - 4 cloves of garlic |
| handling fresh hot peppers, and don't touch your face | | | | Directions |
| or eyes while handling. | | | | |
| - 3/4 pound boneless pork roast, cut into 1-inch | | | | 1. In a pan, cook pork until nice and brown; drain off |
| cubes | | | | the fat. |
| - 1 tablespoon canola oil | | | | 2. Wrap the tomatillos, chilies and garlic in aluminum |
| - 1/4 cup green pepper, chopped | | | | foil and place them inside a pot. Cover and heat on |
| - 1/4 teaspoon garlic, minced | | | | medum high until the tomatoes are nice and soft; stir |
| - 1/4 cup dry red wine or beef broth | | | | occasionally. |
| - 1 cup canned diced tomatoes | | | | 3. Unwrap the vegetables and place in a food |
| - 1/2 cup salsa | | | | processor along with the onion and cilantro. Blend well. |
| - 2 tablespoons canned chopped green chilies, divided | | | | Pour sauce over the pork and simmer for 10 to 15 |
| - 1/2 teaspoon ground cumin | | | | minutes. You can add a little more fresh cilantro after |
| - 1/4 teaspoon sugar | | | | about 5 minutes of cooking, if desired. |