Karen Ray’s Champion Chili Verde πΆοΈπ
Description: This is the Chili Verde champion Karen Ray’s recipe. The key is to season as you go so the flavor doesn’t die out as the chili cooks.
Recipe Category: Pork
Keywords: Meat, Winter, Spicy, Weeknight, Stove Top, < 4 Hours
Servings: 6
Cook Time: 3 hours
Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Nutritional Information (per serving):
- Calories: 893.8
- Fat Content: 46.5g
- Saturated Fat Content: 15.6g
- Cholesterol Content: 230.4mg
- Sodium Content: 599.8mg
- Carbohydrate Content: 39.7g
- Fiber Content: 8g
- Sugar Content: 18.2g
- Protein Content: 79.6g
Ingredients:
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 3 tbsp green chili powder
- 1 cup salsa verde
- 32 oz onions, diced
- 1 tbsp fresh garlic, pressed
- 3 1/2 cups green chilies, diced
- 2 green peppers, finely minced
- 1 lime, juiced
- 2 tbsp cilantro leaves, chopped
- 1 lb pork, diced
- Salt, to taste
Instructions:
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Prepare Spices: In a small bowl, combine dried oregano, ground cumin, and green chili powder.
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Prepare Chili Base: In a large chili pot, combine salsa verde with diced tomatillos. Crush the tomatillos against the side of the pot to release their juices.
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Season and Simmer: Add the oregano mixture to the pot with the liquids. Heat the mixture to boiling, then reduce the heat and let it simmer, stirring frequently.
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Brown the Pork: In a separate skillet, brown the diced pork in lard or oil in batches. Add onions and pressed garlic to the skillet while browning the meat.
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Combine Ingredients: Once the pork is browned, drain any excess fat and add the pork mixture to the chili pot. Stir in diced green chilies.
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Continue Simmering: Return the chili pot to a simmer. After 2 hours of simmering, add half of the finely minced green peppers. Taste and adjust the seasoning, adding salt as desired.
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Adjust Seasoning: Taste the chili after 2 1/2 hours of simmering, adjusting salt and other seasonings as needed. If the consistency needs to be adjusted, either thicken or thin the chili as desired.
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Final Touches: Just before serving, squeeze fresh lime juice into the chili and sprinkle chopped cilantro over the top.
Serve Karen Ray’s Champion Chili Verde hot, garnished with additional cilantro if desired. This hearty and flavorful dish is perfect for cold winter nights or any weeknight meal when you’re craving something spicy and satisfying. Enjoy! π²π₯
