CHILI VERDE FOR BURRITOS
My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer.
Provided by lindieb
Categories Pork
Time 2h30m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 17
Steps:
- Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
- Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
- Add onion to pan and cook until lightly browned and add garlic.
- While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
- When onions and garlic are done, add tomatillo mixture to pan.
- Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
- Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
- Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
- Make burritos with the condiments you and your family prefer.
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Johnny H
hj33@gmail.comThis chili verde is a great recipe for a weeknight meal.
Protik Roy
protik@gmail.comThis chili verde was delicious! I can't wait to make it again.
Julian Aguilar
aguilarjulian39@yahoo.comI'm so glad I found this chili verde recipe. It's a keeper!
Abdiwali Cagaarane
a-c@gmail.comThis chili verde is perfect for a party or potluck.
LB mon phaki
phaki-l@yahoo.comI would definitely recommend this chili verde recipe to anyone who loves Mexican food.
Upendra Siriwardana
upendras59@aol.comThis is the best chili verde recipe I've ever tried.
Frank Pollard
f27@hotmail.comI love the tangy flavor of the tomatillos in this chili verde.
Delia Cupido
delia.cupido@hotmail.comThis chili verde is a great way to warm up on a cold night.
Melissa Jones
melissa_j@yahoo.comI'm always looking for new and exciting chili recipes and this one definitely fits the bill.
Abdulrahman Butt
abdulrahman-b@yahoo.comThis chili verde is so flavorful and versatile. I've used it in burritos, tacos, and even as a soup.
Nida Muskan
muskan-n17@gmail.comI love that this recipe uses simple ingredients that I always have on hand.
Yaw Selasie
yaw.s@hotmail.comThis chili verde was amazing! I served it over rice and it was the perfect comfort food.
Miam Arslan
miam-a48@hotmail.comSo easy and delicious! I'm definitely making this again.
Gojiboi890
gojiboi890@yahoo.comThis was my first time making chili verde and it turned out great! I followed the recipe exactly and it was perfect.
Chrispin Boma
chrispin@gmail.comI'm not a huge fan of spicy food, but this chili verde was just the right amount of heat. I loved the combination of flavors.
Khanfariy Abass
a_khanfariy42@hotmail.co.ukThis recipe is a great way to use up leftover pork. I also added some black beans and corn to make it a more complete meal.
Raj Ghimire
graj22@aol.comI've made this chili verde recipe several times now and it's always a winner. It's so easy to make and the results are always delicious.
Evelyn Sunstrum
s-e21@gmail.comThis chili verde was a hit with my family! The flavors were amazing and it was the perfect amount of spicy. I will definitely be making this again.