This delicious recipe comes from Lauren Ray and was the 2008 Chili Verde World Cookoff Winning Recipe from the International Green Chili Cookoff in Las Vegas.
It was delicious and I will definitely make it again! I made mine in a crockpot. It made the pork super tender. This is how I made it:
2 lbs. pork tenderloin, cubed
1 cup coarsely chopped onion
1 can chicken broth
1 bottle tomatilla salsa (I used President's Choice)
2 small cans green chilis (I used Old El Paso)
4 cloves garlic
2 1/2 tblsp chicken bouillon
1 tsp celery salt
2 tsp oregano
1 tblsp cumin
1 tblsp chili powder
1 tblsp flour
1 diced jalapeno pepper, ribs and seeds removed
3 tblsp fresh cilantro, finely chopped
Salt to taste
Cube pork and brown in a skillet.
Meanwhile place chicken stock, onion, salsa, and green chilis in the crock pot. Turn it on high for 8 hours. Grate in garlic, and add bouillon, celery salt, oregano, cumin, and chili powder. Stir and add pork.
Mix the flour with a little cold water to make a slurry, and add to crock pot, stirring.
Taste and adjust salt as needed.
In the last hour of cooking, add the fresh jalepeno, and in the last few minutes, add the cilantro.
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