Chili Verde con Carne, a savory stew made with pork and green chilies, originates from Mexican cuisine. It evolved from the traditional chili con carne, introduced by Spanish settlers in the 16th century. The dish showcases the vibrant flavors of green chilies, and spices, reflecting the culinary traditions of the southwestern United States and northern Mexico.
Chili Verde con Carne
Chili Verde con Carne, a delicious stew made with pork and green chilies, has its origins in Mexican cuisine. It evolved from chili con carne, which Spanish settlers introduced in the 16th century. This dish highlights the vibrant flavors of green chilies, tomatillos, and spices, reflecting the culinary traditions of the southwestern United States and northern Mexico.
Ingredients
- 2 lb pork loin 1" cubed
- 1 tbsp salt
- 1 tbsp pepper
- 1 cup flour
- 3 tbsp olive oil extra virgin
- 5 cloves garlic minced
- 1 large yellow onion diced
- 4 cup chicken bone stock may substitute chicken stock
- 1/4 cup menudo mix spice blend
- 1 cup fire roasted green chilies seeded and diced. I use hot, use your own spice level
Instructions
- Salt and pepper pork cubes2 lb pork loin
- Dredge seasoned pork in flour, insuring to get a good coating.
- Heat oil in large pot on medium high and brown pork cubes. This will be done in small batches to prevent overcrowding the pan an allowing for quality browning on each piece. set pork aside.
- Add garlic and onion to pan and cook to soften. Garlic will begin to brown.
- Deglaze pot with chicken stock. Then add menudo mix and roasted chilies. Then add browned pork. Lower heat to slight simmer and continue cooking for 1 hour until pork is very tender.