My attempt at chili verde was loosely based on Gambler's Chili as published on the ICS website.
1. I started with 2 lbs of pork loin chops purchased at Meijer that I cut up into small 3/8 inch sized pieces. I browned it in skillet with a small amount of olice oil for 10 minutes and then drained the liquid.
2. I added 1/2 a jar of Green Salsa, 2 cups of chicken broth, 1 cup of finely chopped onion, and 1 cup of finely diced green pepper to the pork and continue cooking for 1 hour.
3. I added the spice mix (see below) and continued simmering.
1 medium sized clove of minced garlic
2 ½ Tbsp Watkins chicken base
1 tsp celery salt
1 Tsp Arrowroot
2 tsp Mexican oregano
1 Tbsp cumin
1 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro
4. Then I added 14 oz of canned chopped green chili's and simmered for another 30 minutes.
|Green chili made with pork loin aka chili verde|
For my personal tastes, the results were pretty good. Some might like a little more heat or salt, but that's easy to regulate by adding a dash here and there for your personal tastes.