April 7, 2010

Chili Verde

When Mark and I were dating we often went to a Mexican restaurant in one of the casinos in Las Vegas. OOO those days of limited responsibilities and lots of disposable income...OOO those days of eating out often and never having a sink full of dirty dishes...OOO those days of financial irresponsibility...sorry, where was I...yes the mexican restaurant where I fell in love with Chili Verde; a spicy green chili soup with large chunks of tender pork topped with sour cream and crunchy chip strips. The soup was so spicy I would sweat and drink many many margaritas. 

Since moving away from Las Vegas I have been disappointed every time I order Chili Verde at local Mexican restaurants. Taking matters into my own hands I searched the internet for a suitable recreation.  After a few years I have created a version of Chili Verde that fits into my comfort food zone.

Now I know my colors are off for traditional Chili Verde, I used red and yellow bell peppers for this.  Green bell peppers were almost $1.50 each and the colored version were 3 for a dollar...so colored it was.  I adjust the heat level by either leaving the seeds in the jalapeno or taking them out.  This day I wanted it pretty hot, so the seeds were left in and it was perfect.  If you don't want it hot, take out the seeds or just leave out the jalapeno all together.

I also started roasting my green chilis myself.  It's a pretty easy process and the flavor was amazing, but canned chilies work just fine also.
Chili Verde
2 Tablespoons Olive Oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 pound pork, cubed
1 small can diced green chili's
1 Jalapeño, (seeded for mild) diced
1 can beer
1-2 cups chicken broth (or water)
½ Tablespoon Oregano
1 teaspoon Sage
¼ teaspoon Thyme
½ teaspoon Cumin

In a large sauce pan heat olive oil, add onion, bell pepper, and garlic and sauté until soft. Add diced green chilies and jalapeño, sauté until fragrant. Remove veggies to a plate and reheat skillet. When hot add pork brown on all sides. Add veggies back to skillet and put in remaining ingredients. Bring to a simmer, cover and cook until meat is tender. Serve with sour cream and chips.

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