Earnie's Chili Verde
- 2 lbs pork loin chops
- 1 12 cups white onions, diced
- 1 tab fresh crushed garlic
- 1 (14 1/2 ounce) can chicken broth
- 1 (7 ounce) can salsa verde, herdez brand
- 1 (4 ounce) can diced green chilies
- 2 jalapenos, diced
- 3 fresh ripe tomatoes, chopped
- 34 tea ground cumin
- 12 tea ground oregano
- 12 cup flour
- 1 tea salt
- 12 tea black pepper
- Cut pork into 1/3 inch cubes.
- Combine flour, salt, pepper.
- Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease.
- Transfer the meat into a dutch oven.
- Add the onion and garlic to the oil and saute until soft.
- Add to the meat.
- Add all the other ingredients to the dutch oven with a heavy lid.
- Cook on low for about 1 hr and 15 min or until meat is tender.
- Stir occasionally and keep on low to prevent burning.
- May substitute a drained 14 oz can diced tomatoes for the fresh tomatoes.
- Taste and adjust seasonings.
- Serve with hot flour tortillas.
- Garnish with sour cream, cheese.
- Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.
pork loin chops, white onions, garlic, chicken broth, salsa verde, green chilies, jalapenos, fresh ripe tomatoes, ground cumin, ground oregano, flour, salt, black pepper
Taken from www.food.com/recipe/earnies-chili-verde-396466 (may not work)