Mexican

Chili Verde is for Dinner.

Chili Verde takes 30 minutes to prepare.

Chili Verde takes 140 minutes to cook.

Chili Verde makes 16 servings.

The ingredients for Chili Verde are:

2lb Pork loin roast

1tbs Olive oil

1/2 tsp salt

1/4 tsp fresh ground black pepper

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

5 cloves minced garlic

2 diced large white onions

2 diced red bell peppers

2 diced green bell peppers

2 24oz cans diced tomatoes, drained of as much juice as possible. (pick ones you really like, because it?s an important flavor) Keep the tomato juice handy, as you may use that towards the end if it?s too thick.

1 24oz can of diced mild green chilis (you can use jalape?os instead, but I prefer less heat)

Here is how you make Chili Verde:

Preheat oven to 450. Mix olive oil, salt, black pepper, chili powder, cumin, onion powder, garlic powder, and cayenne pepper together in a small bowl. Place the pork roast, fat side down, on grill rack. If you don?t have a grill rack, you can coil tinfoil (rip off sheets of the tinfoil, fold repeatedly until thin, and then roll into coils. place these one a regular cookie sheet and set the pork on top of the coils). Rub your spice mix over the entire pork roast, using entire bowl of rub. This is the spice for the chile verde as well, so you want to lose as little as possible.Place the pork in the 450 oven and set a timer for 10 minutes. When the timer goes off, reset the heat to 250, and continue cooking the roast until a meat thermometer reads 150 (approximately 40 to 50 minutes, depending on the size of your roast). Once your pork reaches 150, pull it out and place the roast onto a cutting board. Cover the entire cutting board with tinfoil to allow the heat to stay inside. The temperature of the pork will continue to increase another 10 degrees or so.While the pork is cooking, cut up all your veggies. I?ve found the easiest way to do it all is into one large bowl and then dump the bowl into the pot. The best way to cut your bell peppers, so you lose as little of the pepper as possible, is to follow these easy steps. First, cut the top off, about an inch from the stem. Second, cut the bottom off. You can now rip the insides out easily, choosing to either use or discard the seeds. The seeds are not hot, and I enjoy the look and texture of them, so I keep them in. The last step is to pop the stem out of the top piece. This should have allowed you to keep the entire bell pepper, only throwing away the membrane from inside and the inedible stem. With the onions, It?s easiest to cut the top off (the part without the roots attached), then cut the onion down the middle (cutting the roots in half). The root will hold your onion together while you cut it, so it?s not falling apart on you.Once all your veggies are chopped, open your cans of tomatoes and chilis. Throw everything in the pot and set it to medium to bring the heat up. At this point, I throw in about a tbs of crushed red pepper flakes, for heat. I?m not a HUGE fan of spicy food, but with this many vegetables, it?s really not hot at all. Experiment with it, starting out small, and you?ll find your balance. It?s completely fine to add them throughout the cooking process, so keep tasting to see if it needs more.By now, your pork has rested, the juices have re-distributed, and you?re ready to cut that baby open. I like my pork to be the same size as my veggies, so everything is even. My mom always made the pork pieces larger and that?s fine too. I just hated it when you got the end of your burrito or whatever and there was no pork left. So, cut your pork into medallions, and then dice those into whatever size pieces you think will work best for you. At this point it?s okay to throw it in the pot, even though it has to cook a while. You won?t end up with tough pork because of the long simmer time. The pork will toughen, and then it will begin to break down and become very very tender.Once your chili verde begins to boil towards the bottom of the pot (where all the moisture is), you can turn it down to med-lo. Putting a lit onto your pot will allow your veggies and spices to meld together, without losing any flavors with evaporation. Simmer for 30-45 minutes with the lid on, and then remove the lid. Let it simmer another 30-45 minutes, or until you can?t stand to wait any longer and you just have to eat right then.Here comes the big thing. The thickening agent. My mother used to dredge her pork in flour, fry it, and then add it to her veggies, claiming this helped thicken it, and then would always end up adding corn starch at the end. I hated that. I leave the flower out, I think it makes the dish too gritty. But, I do add corn starch when necessary. The way I do it, using a measuring cup, I pull out some of the liquid from the chili verde. About 1/2-1/3 cup. Mix into that 2 tbs corn starch. I use a whisk to remove the lumps. Once it?s mixed, add it right back into your pot. Stir up your stew, and you?ll notice it immediately starts to thicken. I give it a couple minutes and if it?s still to thin, I do it again until I get the right thickness. If your stew is too thick, remember that tomato sauce? Just add some of that, little by little. Remember you can always put more in, but you can?t take it out without losing really great flavors.So, your chili verde is done. After 2-3 hours of prep and cook time, you?re starving, everyone is grouchy and you just want to eat. I serve mine like my mom served hers, and like my grandmother served hers before that. Take a plain white tortilla (warmed in the microwave or oven to be pliable), pour the chile verde directly into the middle, and wrap like a burrito. I close both ends, my mom left one open. Whatever. Then, pour a little extra chili verde over the top, and sprinkle some shredded cheese over the top. As far as sides go with this dish, re-fried beans or a Spanish rice work great. You can go with your favorite beans in a can, but for extra flavor, while heating, add some of the cheese and your favorite hot sauce to taste. Just takes it to that next level, and makes it harder to tell it?s from a can. For the Spanish rice, you can go with a boxed rice kit that you just add water and a can of tomatoes. Or, you could do it yourself. Follow a rice ratio (using about 1/3 cup rice per person ) of 1 and 3/4 parts water to 1 part rice. for 3 people, add one cup rice and 1 and 3/4 cup water. Or, you can do the same amount of rice, add one cup of water and a 14oz can of diced tomatoes. Add 1 tsp cumin, 1 tsp chili powder, 1/4 tsp cayenne pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, and salt and pepper to taste. Let simmer covered for about 15 minutes, stirring occasionally, and then watch until liquid is almost evaporated. Taste the rice to check if it?s done. If it?s still crunchy, add 1 tbs water until it?s done.East peasy. By the way, as is often the case, this is one of those meals that ALWAYS tastes best the next day. So, if at all possible, make this dish and throw it into the fridge right away, without eating it. Then serve for dinner the following night. Something about those flavors all heating, cooling, sitting and then heating back together again just makes for an amazing meal. But, if you can?t wait, I don?t blame you.Freeze any leftover chili verde you won?t eat in the next couple days (couple being 3-4), to use on a busy day when you could really use a nice meal but just don?t have the time. If you pre-portion it out into your freezing containers, it?s even better. Just pull it out in the morning and leave it on the counter, and by the time you?re ready to use it, it should be thawed. Throw it in a pot to reheat and have at it.** This recipe will yield about 16 servings. I didn't factor the flour tortilla into the serving nutritional value because some people don't eat the tortilla. Number of Servings: 16Recipe submitted by SparkPeople user LAROJABONITA.

The nutritional information for Chili Verde is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 157.3

• Total Fat: 5.8 g
• Cholesterol: 44.8 mg
• Sodium: 415.1 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 2.9 g
• Protein: 17.9 g

Chili Verde is Mexican cuisine.