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Chili Verde: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

3 slices bacon
1 cup onions coarsely chopped
2 pounds pork cubed ½-in
2 tablespoons flour
½ teaspoon ground cumin
2 cloves garlic minced
1 teaspoon chipotle pepper
10 Anaheim chili peppers diced
24 ounces chicken stock
(2 jalapeño peppers, minced)
salt to taste
freshly ground black pepper to taste
(1/3 cup fresh cilantro, minced)

Cooking Instructions

1) In a large, heavy pot, fry the bacon and sauté the onions until soft, about 5 minutes. Add the pork cubes and cook, stirring, for another 5 minutes, or until the meat loses its pink color. Sprinkle the flour over the pork & onions, raise the heat slightly, and cook until the pork is browned and the onions are golden.

2) Stir in the cumin, garlic, and chilies, mixing well. Slowly add the boiling stock or water and stir until well incorporated. Add salt and pepper. Lower heat and simmer, uncovered, until the meat is tender, about 1½-2 hours. (Add chopped cilantro.) Serve with warm tortillas.

NOTE: The meat should be a cheap pork with lots of marbling for a really tasty soup. Try a pork shoulder/butt.

SUBSTITUTIONS: You can use 6-8 tomatillos for some of the anaheim peppers for a different taste.

Barbara Pool Fenzl; Southwest The Beautiful Cookbook

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