| | Soups, Stews & Chili | | Chili Verde (print) | | Provided By: Kerry | | Description: Spicy green chili | | Ingredients | 2 lbs. pork tenderloin, cubed
1 cup coarsely chopped onion
2 cans (14 oz. each) Swanson chicken broth
14 oz green salsa (I used La Costena from Walmart)
2 1/2 cups diced green chiles
Spice Mix
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base (bouillon)
1 tsp celery salt
1 Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp diced jalapeno pepper
1-2 Tbsp chili powder (it's ideal if you can find green chili powder, I couldn't find any and used red instead. Tasted fine, but gives the sauce a brownish tint)
*Tabasco (green) to taste
*Salt Salt to taste
| | Directions | 1. Put pork and one can of chicken broth in crock pot until pork is cooked, remove prok and shred.
2. Place pork and all ingredients in a pot and simmer for several hours.
| | Notes | | |
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