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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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A mild chili verde that is easy, filling and feeds a lot. The longer you cook over a low heat, the more tender the pork is. My 16 year old son who used this recipe in a dutch oven contest (and won) swears by pork shoulder instead of stew meat - he says the extra fat is necessary for the roux. Ingredients:
5 pounds boneless pork (i use stew meat) |
1 chopped onion |
1/2 cup finely chopped celery |
2 green onion, chopped including green |
1 green bell pepper, chopped |
2 cloves garlic minced |
2 tablespoons oil |
1/4 cup flour |
4 cups water |
1 (7 oz) can tomatillos (fresh work too) |
2 cups canned chopped green chilis |
Directions:
1. Brown cubed pork - stirring to cook all cubes - (you can add more coals to bottom to quickly brown)
2. When browned, add onion, celery, green onion, bell pepper, and garlic. - remove extra coals from bottom - use 6 on the bottom
3. Stir and cook about 10 minutes, until veggies are soft.
4. Push mixture to one side of the oven (or remove).
5. Add 2 tablespoons oil to pan juices.
6. Stir flour to make roux - stir until flour mixture is light tan.
7. Add 4 cups of water including juice from chilis to make a smooth gravy, stirring in the meat mixture. If you use the juice from the tomatillos subtract that amount of water.
8. Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water in small increments.
9. Add tomatillos and green chili.
10. Add salt to taste.
11. Simmer for at least 30 minutes. (I have cooked this up to 3 hours on a low heat and it melts in your mouth)
12. If it is too watery add arrowroot or cornstarch to thicken.
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