It was cold yesterday. At least by Southwest Florida standards. I think we reached a high of about 60F for the whole day. I’m not complaining. I live for the cooler weather but I knew that I needed something to warm us up for dinner. Knowing that we would be at The BMX Track after the sun went down was pretty motivating too!
I pulled out my trusty Crockpot and went to work.
Chili Verde
6-8 Servings
Ingredients:
- 2 pounds of pork (this time I used pork steaks and cut them down to bite sized pieces. Could use Pork Butt or Shoulder Roast)
- 3 Tbsp All-Purpose Flour (seasoned with a small bit of salt and pepper)
- 1/2 Cup water
- 1/2 Cup Tomatillo Salsa
- 2 Tbsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 medium onions, thinly sliced
- 1 (7 ounce) can of chopped green chiles, rinsed and drained.
- 1 small jar of pimientos (or 3/4 cup roasted red pepper strips)
- 1 (15 ounce) can of black beans, rinsed and drained
Directions:
- In a large bowl toss the pork with the seasoned flour until evenly coated. Stir in the water , salsa, cumin, chili powder, oregano, garlic powder, salt, onions and 1/2 of the green chiles. Mix well.
- Cover and cook on low heat for about 6 hours (or on high for about 3 or 4), or until pork is tender. Stir twice if possible.
- Stir in the remaining green chiles, the red pepper strips and the black beans. Cover again and cook on high 20-30 min. longer until heated through and bubbling again.
Will I make this again? Definitely. This will be a go to winter meal for us. I wanted to try not browning the pork in this recipe and I am really pleased with how it turned out. Truth be told I ran out of time and needed to get this on. Worked to my advantage. The meat was spoon cutting tender. Everyone in the house loved it.
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