*  Exported from  MasterCook  *
 
                                Chili Verde
 
 Recipe By     : Clark Quinn quinn@unix.cis.pitt.edu
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        lean pork
    1                    onion -- coarsely chopped
    1                    green pepper -- coarsely chopped
    4      cloves        garlic -- minced
    1      small         diced green chilis -- (7 oz.)
    2                    jalapenos -- sliced
    2      teaspoons     oregano
    1      teaspoon      dried red chili peppers
    2      teaspoons     sage
    1      teaspoon      cumin seeds
                         black pepper -- optional
      1/2  cup           beer -- optional
                         salt and pepper -- to taste
 
 1.  Coarsely chop and saute the onion and green pepper in olive oil with the ga
 rlic. Throw into the crockpot.
 
 2.  Also throw in the green chilis. Depending on your propensity for spicy food
 , you may add from 1-3 jalapenos. Then, throw the tomatillos in the pot.
 
 3.  Trim off all the excess fat you can from the pork, cut into cubes, and brow
 n in the pan that you sauteed the onion, etc. in. Put into the pot.
 
 4.  Now, the seasoning mixture. I prefer to grind up the spices in my mortar, p
 erhaps with some black pepper. I almost never put salt in anything, so I probab
 ly wouldn't here either, but you may want to. I probably would add a dash of be
 er for obscure reasons.
 
 5.  This crockpots all day, or could be simmered for probably about 2 hours.
 
 Author’s Notes:     This is adapted from Diana Kennedy, other sources, memory, 
 and experience. And, I have been making it quite a while in my crockpot. The re
 cipe should be easily adaptable for simmering in a pot for a couple of hours in
 stead.
 
     Traditionally, this is served in bowls, with hot flour tortillas, salsa, an
 d cilantro. You can also have sour cream, grated cheese, olives, and pickled ca
 rrots and jalapenos around. Of course, you wrap all this up in the tortillas, m
 aking killer burritos. I throw one twist into this, a technique that comes from
  carnitas. After cooking, I separate the meat from the broth, crisp the meat un
 der the broiler, and reduce the sauce in the pan. This adds a great texture to 
 the meat, and keeps the burritos from being too soggy.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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