Saturday, June 23, 2012

February 16: Chili Verde Con Carne


This recipe comes from my mother-in-law.  It is a highly requested meal for family gatherings.




1 lb pork
1/3 c flour
1 1/2 tsp salt
1/4 c oil
1 tsp cumin
1 28 oz can tomatoes
2 TB lemon juice
1 clove garlic, crushed
1 beef bouillon
1/2 c boiling water
1 tsp sugar
1 medium onion
1 4 oz can chopped green chilies
1 green pepper, diced


Partially freeze pork and then cut in thin strips. Combine four and salt. Dredge strips and fry in oil, 1/3 at a time. Pour off liquid. Cut tomatoes into pieces and set aside. Add tomato liquid, lemon juice, and garlic to meat. Stir to combine. Dissolve bouillon in boiling water. Add to meat. Also add green pepper, onion and chilies. Cover tightly and cook slowly for 45 minutes. Stir occasionally. Stir in tomatoes for 15 more minutes. Serve over rice.

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