Here is a quick and easy recipe green chili can be served as a soup or Chimichangas.
3 tablespoons Worcestershire sauce
1 tablespoon garlic
3 pounds pork roast picnic
1 large onion, chopped
1 (14.5 ounce) can chicken broth
2 (4 oz) Cans diced green chilies, drained
3 (7 oz) canned salsa verde
2 (15.5 ounce) cans great northern beans, drained (optional)
Directions
In a slow cooker, pour half the Worcestershire sauce and half the garlic and pepper.Place the roast in the pan with the rest of Worcestershire sauce, pepper and garlic over the top of the meat. Add the onion and chilli. Pour chicken broth over all. Cover and cook on low heat for 8 to 10 hours.
When the meat fork tender (you can remove with a fork), stir in salsa and beans. Continue to cook until completely heated.
=> Chili Verde Recipe: Chili Verde Stew
This spicy chili recipe features pork VerdeSauce, green chilies, spices and jalapeno pepper. Remember, rubber or plastic gloves when handling fresh chilli, and avoid touching your face or eyes when handling.
Cut 3 / 4 pounds boneless pork roast you in 1-inch cubes
1 tablespoon canola oil
1 / 4 cup green pepper, chopped
1 / 4 teaspoon minced garlic
1 / 4 cup dry red wine or beef broth
1 cup diced tomatoes, canned
1 / 2 cup of sauce
2 tablespoons canned chopped green pepper, divided
1 / 2 teaspoon ground cumin
1 / 4Teaspoon sugar
1 pinch ground cloves
2 tablespoons chopped fresh parsley
1 small jalapeno pepper, seeded and chopped
Directions
Pour into a large pot, cook the meat in oil over medium heat until no longer appears as pink, remove the meat from the pan and set aside.
In the same pan, sauté green pepper, onion and garlic for 1 or 2 minutes, or until tender. Add the pork, wine or broth, tomato sauce, 1 tablespoon of chilli, cumin, sugar and cloves. Cover andStir cook over low heat 40 minutes.
Mix the parsley, jalapeno pepper and the remaining. Cover and cook for another 20 to 25 minutes, or until meat is tender.
=> Chili Verde Recipe: Basic Homemade Chili Verde
Here is a simple way to use home-made green chilli, fresh coriander.
1 lb. pork, cut into cubes
5 tomatillos (green tomatoes)
3 Serrano Chili Peppers
1 medium white onion
1 / 3 bunch fresh cilantro
4 cloves garlicGarlic
Directions
In a skillet, cook pork until Nice and brown, remove the fat.
Wrap the tomatillos, peppers and garlic in aluminum foil and place in a pot. Cover and heat until the top Meidum tomato is nice and smooth, stirring.
Pack the vegetables into a blender along with onion and coriander. Mix well. Sauce over the meat and cook for 10 to 15 minutes. You can use a little 'fresh cilantro after about 5 minutesCooking, if desired.
