Colorado Chili Verde

[jat]

Colorado Chile Verde

This is very filling. It is great served with Tilamook

cheddar cheese, raw onions, sour cream, and tortillas.

It could pass as a meal with 2 bowls. I cook it in the

p.m. and put all the ingredients in the crock pot, and

it's ready for lunch.

Ingredients:

pork 1.25 lbs. or 20 ounces

chicken breast .63 lbs to 1 lb.

onions .88 lbs or 14 ounces

fresh pascilla chiles .86 lbd. or 14 oz.

tomatillos .88 (or less) 10-14 oz.

diced tomatoes can, 12 oz.

water 32 oz.

garlic 1 oz.

oregano .5 oz

cumin start .5 oz and ADD alot more at end

chile powder .5 oz. and ADD alot more at end to taste

beer 3 oz.

salt .63 oz

METHOD:

Cube meat into bite sized pieces. Cut poblano chiles into

bite sized pieces. Slice tomatillos into fine slices and

cut in half.

1. Add garlic, saute in oil. I usually do the meat first,

add to pot, then chiles and onions, diced. Add to pot.

2. Combine cumin and chile powder to beer, add to pot.

3. Combine oregano and water, add to pot.

Finish: I also add TOMATO PASTE, and fine tune seasonings

at the end.

NOTE: Wear gloves, and do not touch eyes with hands when

cutting the chiles.

Keywords: Soup, Easy, Mexican

( RG747 )