Monday, November 18, 2013

World's Best Chili Verde (Crockpot) ***

I needed green chili to go with a new recipe for Kari's Smothered Burritos that I've been wanting to try, but no store around here sells it.  I finally just decided to find a good recipe on my own.  This was wonderful.  I think that next time I'll just use some chicken breasts, though.  At least for when I use it in the burrito recipe.  I left out the jalapenos and used an extra can of chilies.  It doesn't say what size of tomato sauce to use, so I used the soup can size.  It was kind of liquidy because of that, but it was perfect for my purposes.  I was able to use the chili on the recipe and bag up two extra servings for the next time I make the burrito recipe.  :-)

(Diary of a Stay-at-Home Mom)

3 lb. boneless pork roast, cut into 1 inch cubes
1 1/2 bell peppers, chopped
2 large garlic cloves, minced
2 cans tomato sauce
1 7-oz. can green chilies, chopped
2 medium onions, chopped coarse
1 tsp. chili powder
2 tsp. ground cumin
1/4 cup lemon juice
3/4 cup beef broth
2 tsp. salt to taste
2 jalapenos, chopped fine (optional)

Combine all ingredients in a crockpot. Mix. Cook on low for 8 to 9 hours. Serve with flour tortillas, shredded cheese, sour cream, and guacamole.

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