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- 15 Anaheim Chiles, Roasted
- 2.5 Pounds Pork Shoulder
- 2 Medium Onions, Sliced
- 5 Garlic Cloves, Crushed
- 2 Bay Leaves
- 2 Tablespoons Dried Oregano
- 12 oz. Crushed Tomatoes
- 2 Cups Water
- 1/4 Cup Chicken Base
- 1/8 Cup Flour
- Cilantro for Garnish
- Peel and crush the roasted Anaheim chiles; set aside.
- Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
- Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes.
- Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
- Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
This recipe is a personal recipe added by suzysnowflake and has not been tested or endorsed by MyRecipes.
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Chili Verde Recipe at a Glance
- COURSE: Main Dishes