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Chili verde

2 pounds pork, cut into small cubes

1 cup chopped onion

14 ounces chicken broth

1 1/2 teaspoons granulated garlic

2 1/2 tablespoons chicken base

1 teaspoon celery salt

1 tablespoon cornstarch

1/2 teaspoon oregano

1 tablespoon cumin

1 tablespoon dried cilantro

1/2 tablespoon green chili powder

10 ounces green enchilada sauce

27 ounces green chili, chopped

8 ounces green chili, pureed

1/2 tablespoon jalapeño

1 teaspoon salt

Habanero hot sauce as needed

In a large skillet, brown pork, and drain. Add onion and broth. Simmer 1 hour, stirring often. In a bowl, combine garlic, chicken base, celery salt, cornstarch, oregano, cumin, cilantro and green chili powder. Stir into pork mixture along with a little water. Simmer 1 hour, stirring often to avoid sticking.

Add green enchilada sauce. Simmer 1/2 hour. Add chopped green chili. Cook for 15 minutes. Add green chili puree. Simmer 10 minutes. Taste. Adjust seasoning by adding 1/2 teaspoon chopped jalapeño, salt and a liberal dose of habanero hot sauce.

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