Chili Verde
Mains · Serves 8 · Prep 30 min · Cook 4 hr · Total 4 hr 30 min
This is my dad's famous recipe. It's simple and absolutely delicious. Serve with warm tortillas or quesadillas or over some rice. You will not regret it!
Ingredients
- 3-4 lbs pork I choose whatever is cheapest. If I can find boneless country style spareribs, I particularly like these. They are easiest to slice into small bite-sized pieces. Slicing meat is particularly easy if you slice it while semi-frozen.
- 1 cup all-purpose white flour
- to taste seasoning salt mix into the flour with a fork
- 2-4 tbs oil, for browning
- 2 large cans green chili enchilada sauce enough to cover the pork
- 2 cups diced roasted and peeled green chilis I cheat by buying a bottle of it.
- 1 can beans or two if wanted. I prefer Pinto or Great White Northern.
Steps
- Slice the pork into small bite-sized cubes.
- Add the flour to a large bowl. Add seasoning salt to the flour and mix with a fork.
- Add batches of cubed pork to the dry flour mixture. Coat the pork cubes. If you need more flour and seasoning salt, make up more.
- In a large heavy skillet, add oil and brown the flour-coated pork cubes over high heat. We want to brown the pork, not necessarily cook the pork. Do this by batches. Dump the browned pork cubes into a large crock-pot. Add more oil and keep going until all of the pork has been browned.
- Add the green chili enchilada sauce to the crock-pot to cover the pork. Normally it takes two large cans of sauce. Add the green chilis.
- Add the beans. If you need more fluid to cover the meat, go ahead and add the fluid from the beans to the crock-pot. If there is already enough fluid, then drain the beans first.
- Bring the crock-pot up to heat on HIGH. Then you can turn it down if you have enough time. Sometimes I start this the day before. If this is the case, I turn it down to low to cook overnight. If you need it done sooner, then leave it on high. Cook minimum 4 hours on high, 6 hours on low but can go much longer on low and it gets the pork tender.
- If you are worried that it won't get done in time, ladle out a portion into a sauce pot and bring it to a boil on the stove before adding it back into the crock-pot. You could do this a couple of times to really speed things up.
- Serve with corn bread or warm tortillas, Mexican rice, and refried beans.