Description
This is the chili verde champion karen ray's recipe. The key is to season as you go so the flavor doesn't die out as the chili cooks.
Ingredients
- Dried Oregano
- Ground Cumin
- Green Chili Powder
- Green Enchilada Sauce
- Tomatillos
- Salsa Verde
- Pork Sirloin Roast
- Lard
- Onions
- Fresh Garlic
- Green Chilies
- Green Peppers
- Lime Juice
- Cilantro Leaf
Instructions
- In a small bowl, combine oregano, cumin, and chile powder
- In a chili pot, combine enchilada sauce, tomatillos, and salsa verde
- Press tomatillos against the side of the pot to crush
- Add the oregano mixture to the liquids
- Heat to boiling
- Reduce heat and simmer, stirring frequently
- Brown the meat in lard or oil in batches with onions and pressed garlic
- Drain meat and add to chili pot
- Add diced green chiles
- Return pot to simmer
- After 2 hours, add half of finely minced green peppers
- Add salt, as desired
- Taste and adjust, adding additional minced peppers as desired
- After 2 1 / 2 hours thicken or thin, as needed
- After 2 3 / 4 hours, adjust salt and other seasonings as needed
- Just before serving, add lime juice and cilantro