Mexican

Chili Verde is for Dinner.

Chili Verde takes 180 minutes to prepare.

Chili Verde takes 45 minutes to cook.

Chili Verde makes 8 servings.

The ingredients for Chili Verde are:

Pork Roast (Left Overs from a Crock Pot Roast is the best) shredded or diced (we prefer shredded).

Diced Tomatoes (no salt added preferred)

Green Chili Peppers (mild or medium, lowest sodium content available)

ColbyJack Shredded Cheese (or cheddar mix if you like)

Bell Peppers, we usually use green and red, and a yellow one if there's one available in the garden.

Mushrooms (finely chopped so the picky eaters don't notice.

Fresh Tomatoes (dont bother peeling or seeding them, just dice and go)

Tomatillo (I dice em and fry them up with onions and garlic)

Onion, 1 med, diced. Doesn't matter, yellow, white, red, what ever your preference is. Again it is usually w hat ever comes out of the garden or is already on the shelf.

Flour Tortillas

Salsa or Picante Sauce

Sour Creme

Here is how you make Chili Verde:

This is a left over pork roast recipe from a crock pot meal. I shred it and put it in a pot with water, I like it to boil down, so I am generous with the water. I season it with what ever is handy, usually garlic, ground pepper, cummin, sometimes montreal steak seasoning (reduced salt of course), chili powder and what ever else hits the mood, cayene peppers, etc. Add the canned tomatoes, green chilis, fried tomatillos (or fresh is ok), onions, peppers, heck you can throw in diced or shredded zucchini if you like (I've been known to sneak the whole vegetable bin in there when no one is looking).Boil at a low roll, until it reduces down to a stewy consistency. I tend to put it on med-med/hi and just stir it every so often to make sure it isn't sticking to the pan. (Leave the lid off so everyone can smell it cooking!I add the fresh tomatoes after the pot is off off to cool, they keep some texture that way.Let it cool long enough to be able to handle while you fill your tortillas and roll them without melting your fingertips.I like to microwave the tortillas two at a time for 20-30 seconds to make them roll easier. Don't over fill your tortilla so much that you can't roll it, and leave enough room to top it before rolling with a small amount of cheese (1/2 - 1 TBSP each or so).Coat a lasanga dish with a small amount of the juice left in the meat mixture so the tortillas don't stick too bad to the dish (or use a light coat of olive oil).Lay your burritos side by side and then coat with a little of the meat mixture and then top with the rest of the cheese.Tent a piece of foil over the top (to allow it to vent) and cook in the oven for 45-55 min at 350. I like to take the foil off for the last 10 minutes or so to finish off the cheese.Serve with your favorite salsa and sour creme if you like. I also like to add tortilla chips to the mix to catch anything that falls off the fork.Serving Size:?Makes dinner for 8 servings or better depending on how big you make the burritos (enchiladas, what ever you want to call them). One dinner to eat and one to freeze for later if it suits you. It really stretches out a pork roast!Instead of using all of the mix to make more burritos, we've been known to use it to dump over chips and make some yummy nachos for lunch or dinner the next day. The possibilities are endless!

The nutritional information for Chili Verde is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 376.2

• Total Fat: 19.6 g
• Cholesterol: 59.0 mg
• Sodium: 317.9 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 3.0 g
• Protein: 18.7 g

Chili Verde is Mexican cuisine.