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Chili Verde
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Submitted by:
Adam |
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Warm up from a day from raking leaves or building a snow fort with this stewed chili. Leftovers taste better the next day. |
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INGREDIENTS:
- 2 pound(s) , boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
- 2 tablespoon(s) , vegetable oil
- 3 cup(s) , onion chopped
- 3 whole , garlic cloves minced
- 1 tablespoon(s) , oregano
- 2 tablespoon(s) , cumin ground
- 2 teaspoon(s) , salt
- 6 can(s) , green chiles diced & drained
- 3 can(s) , chicken broth
- 1 teaspoon(s) , hot pepper sauce
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| Instructions: |
Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs. |
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