Chili Verde

8 Servings

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Chili Verde Ingredients

1 1/2 -(up to)	1 -(up to)
2 lb Chicken or pork	2 Jalapeno peppers; chopped
1 Onion; chopped	3 tb Flour
1 cn (17-oz) tomatillos	1 ts Sage
1 cn (7-oz) diced Ortega chiles	2 tb Cooking oil
3 Cloves garlic; chopped	2 -(up to)
1/2 ts Cumin seed	3 c Rice
1/2 ts Mustard seed	Salt to taste
1 ts Dried cilantro	1 cn (17-oz) hominy (optional)
1 ts Dried marjoram	1 cn (17-oz) chicken broth
1/2 ts Ground black pepper

Instructions for Chili Verde

Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" This recipe was adapted from the Pork with Tomatillo stew from the Sunset Magazine Mexican Cookbook. All measurements are approximate You can substitute chicken for the pork. I usually serve this with refried beans topped with melred jack cheese and salsa on the side Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered untilonion is soft. Stir occasionally to cook evenly. Cut meat into bite size chunks. Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender. Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day. Serve with cooked rice. CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized