MomsMenu.com Recipe Finder Chili Verde

Chili Verde # 1

1-4 lb pork roast
5 cans cream of chicken soup
2 cups (4-4oz cans diced green chilies)
1 whole head garlic, sliced
1 tsp cumin (or, to taste)
salt and pepper to taste

Bake pork roast at 450 degrees for 1/2 hour. Reduce heat to 300 degrees and bake 3 to 5 hours. Pour off fat when meat is cool enough de-bone and shred with fingers. Put pork and all other ingredients into crock pot, cook on high for 6 hrs.

Contributor's notes: Deb, as a Colorado/New Mexico person I've eaten green chili all my life. This recipe is a winner!

Chili Verde # 2

3 lbs pork Butt (bone in or out)
1TBSP peanut oil (or whatever oil you have)
1 Lg onion cut into 1/4" dice
6 garlic cloves , chopped
2 jalapenos, seeded and chopped
1 tsp dried oregano
salt and pepper
2 large cans whole peeled green chilies drained (or Fresh ones if you roast
em)
1 1/2 Cups beef or Pork stock

Cut pork into 1/2 inch cubes. Heat oil in Large fry pan over med. heat. Add onion, garlic, jalapeno, oregano, salt and pepper. Cook for about 5 minutes. Remove mixture to large stew pot and in the same pan, lightly brown the pork. (You may have to cook half the pork at a time) Add pork to stew pot. Next, cut green chilies into 1/4 inch wide strips and add to pot. Then add stock and 1 1/2 qts water to pot. Bring to Boil. Reduce heat and partially cover pot and cook 3 hours, stirring some.

Contributor's notes: We eat this in tortillas, or over rice or just plain. It really isn't that spicy either, but you can adjust the heat.