Day 353: Chili Verde

This version is loosely based on a recipe.  I didn't have everything that the recipe called for, so I just substituted and added what I did have.  We all thought it turned out great!

Chili Verde
12" dutch oven

3 lbs. pork loin, trimmed and cut into 1 inch slices
1/4 cup vegetable oil
4 cups chopped onion
1 Tbs. minced garlic
2-5 jalapenos, seeded and diced
2 (4 oz.) cans green chilies
2 cups chicken broth
1/4 cup chopped fresh cilantro
2 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. oregano
1 tsp. chili powder
1 (14 oz.) can diced tomatoes
1 (8 oz.) can El Pato tomato sauce (yellow can)

Salt and pepper the pork.  Lightly dredge all the pork in flour, shaking off the excess.  Heat the oil in a 12" dutch oven over a full spread of coals.  Brown the pork in batches; don't crowd the meat or it won't brown.  Remove the pork and set aside.  Saute the onions and garlic until light golden.  Combine all the ingredients back into the dutch oven.  Bring to a simmer.  Cover and simmer until tender, about 2 hours.  Stir occasionally and replenish the coals as needed.  Taste and adjust seasonings.  When the pork is tender, remove from the pot, shred and set aside.  Reduce the sauce over a full spread of fresh coals.  Boil lightly until the sauce is thickened.  Add the meat back into the sauce, mix well and heat through.  Serve hot with flour tortillas.Garnish with fresh cilantro and sour cream.  Serves 8-10.

The Finished Product

The Review

Now I've never really had Chili Verde before, so I have no idea if this is even remotely authentic (but I suspect not  :)  ).  But I can tell you it is really good.  I only used 2 jalapenos, but next time I'll use all 5 to add a little more spice.  My 16 year old son ate 5 tortillas filled with meat and loved it.  I'm guessing he'll also finish off the leftovers at the same rate.  Even my 5 year old ate this.  Grade B+.