Park City Chili Verde
- 4 lb. boneless pork loin, cut into cubes
- flour
- 4 Tbsp. olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced or crushed
- 4 cans diced green chilies (not jalapenos)
- 2 cans tomatoes with chiles (hot as you like them)
- cumin and chili powder to taste
- beer and/or chicken stock
- tortillas (corn or flour)
- Jack cheese, grated
- Lightly dredge the pork in flour, then brown lightly in olive oil in a large Dutch oven. Remove pork; lower the heat and cook the onion and garlic until quite fragrant. Return pork to the dish and add the canned chiles and tomatoes. If you like your chili really zesty, add some minced jalapenos or serranos too. Add additional liquid to almost cover the pork. Simmer covered until pork is just tender. Season with cumin and chili powder - be very generous with cumin as it is what really sets this chili apart. Three to four tablespoons is not unusual. Simmer about 30 minutes more and serve with heated tortillas and if you wish, some grated Jack cheese on top. This both reheats and doubles well. Serves 6 to 8.
boneless pork loin, flour, olive oil, yellow onion, garlic, green chilies, tomatoes, cumin, beer andor, tortillas, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=52329 (may not work)