An earlier discussion of carnitas brought to mind a recipe from a friend

[bobbijoaz]

in Tucson for Chili Verde. I think I'll try one of those recipes for carnitias soon. Here's my friend's recipe.

Crock Pot Chili Verde

2 pounds cubed lean meat (Pork recommended)

1 large onion, chopped

1 pkg. taco seasoning

1 tsp. oregano

1-lb. (or 4 4-oz.) cans diced mild green chilies

1-lb. (or 2 8-oz.) cans tomato sauce

2 tbs. vinegar

Layer in crock pot in order given. Cook on low 8 to 10 hours. Store leftovers in the refrigerator immediately.

Use suggestions:

For burrito: put heaping tbs. near center of flour tortills; top with grataed cheese. fold bottom up, sides in, then top down. Heat in the microwave. Burritos may be frozen before heating.

For chimichanga: Prepare like a burrito and deep fry until tortilla is crisp. May also be sauteed in a lightly oiled skillet until crisp on both sides. Or brush with vegetable oil and bake until crisp.

For quick chili con carne: Mix with canned beans. Offer shredded cheese, diced raw onions and corn chips as optional toppings.

For quesadilla: Spread half of a flour tortills with chili verde. Top with shredded cheese and fold the other half of the tortilla over the filling. Fry in oiled skillet until crisp on both sides.

For taco salad: Spoon warm green chili verde over corn chips on a plate. Top with grated cheese, diced raw onions, shredded lettuce and chopped tomatoes. Offer salsa as condiment with the salad.

 

[suz]

Here's another Chili Verde for you. It's in T&T and it deserves to be there!!

Chile Verde

Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews

serves 6

2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced
lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice

Heat the lard in a 6 quart dutch oven over
medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning
occasionally, until brown on all sides,
about 10 minutes, remove to a plate. Repeat
until all the pork has been browned. Remove
and discard all but 2 tablespoons of the
drippings from the pan. Add onions and
garlic and saute over medium heat until
soft, about 4 minutes. Stir in salt, cumin
and oregano. Add the tomatillos, chiles,
tomato and cilantro leaves to the pan and
stir in the stock. Heat over high heat and
bring to boiling. Return the pork to the pan
and reduce heat to low. Simmer, covered,
until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook
at a low boil, stirring occasionally, until
sauce is thickened, 20-30 minutes longer.
Stir in lime juice. To serve, spoon pork
over rice and sprinkle with sliced almonds,
cilantro leaves, radishes and lime slices.

 

[pam]

I made Sandra's Chili Verde a week ago

and there's a reason it's T&T. I had to substitute Poblanos for Anaheims, but it was great!