Chili Verde

The other Chili no one but me serves. THIS IS GOOD! THIS VERY GOOD! In fact I think it’s better than Chili Colorado and that’s saying a lot!

Chili Verde

1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green Chile powder
1 (19-ounce) can green enchilada sauce
1 32-ounce can tomatillos with their liquid
1 7-ounce can hot salsa Verde
3-1/2 pounds boneless pork roast, cubed
3 tablespoons olive oil
2 cups finely minced onions
3 garlic cloves, mashed and minced
2 pounds fresh Anaheim green chilies, seeded, stemmed and diced

2 cups very finely minced fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt

In a small bowl, combine oregano, cumin, and chili powder.

In a chili pot, combine enchilada sauce, tomatillos, and salsa Verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat to a simmer, stir frequently.

Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chilies. Keep pot at a simmer. Start timing chili.

After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2-1/2 hours thicken or thin, as needed. After 2-3/4 hours, adjust salt and other seasonings as needed. Simmer an additional 15 minutes. Total cooking time once pork is added is three hours.

Just before serving, add lime juice and cilantro.

Serve along side a plate of re-fried beans and Spanish rice with flour tortillas.