Let it Flow

I recently made this delicious recipe and it was a hit. I found it in this little Mexican cookbook I bought for $1 at Michael’s Crafts a year ago. The book is called Cookshelf Mexican by Parragon Publishing.

This meal took no time at all to prepare.

Note: the Original recipe called for Pork, and I substituted chicken.

Chili Verde

Ingredients
2 lb. chicken cut into bite size chunks (Recipe called for pork, I used chicken)
1 onion, chopped
2 bay leaves
1 whole garlic bulb, cut in half
1 veggie or chicken bouillon cube
2 garlic cloves, chopped
1 lb. oz. fresh tomatillos, husks removed, cooked in a small amount of water until just tender, then chopped, or canned
2 large fresh mild green chilies, such as Anaheim, or a combination of 1 green bell pepper and 2 jalapeno chilies, deseeded and chopped
3 tbsp. vegetable oil (I used olive oil)
1 cup chicken stock/broth
½ tsp. mild chili powder, such as ancho or New Mexico
1/2 tsp. cumin
4-6 tbsp. chopped fresh cilantro to garnish

To serve
warmed flour tortillas
lime wedges

Cooking Instructions
Place the chicken in a large pan with the onion, bay leaves, garlic bulb and stock cube. Add water to cover and bring to a boil. Skim off the scum from the surface, reduce the heat to very low and simmer gently for about 1.5 hours or until the meat is very tender. NOTE: Chicken took about 30 minutes to cook through

Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chilies and pepper, if using. Process to a puree.

Heat the oil in a pan, add the tomatillo mixture and cook over a medium-high heat for about 10 minutes or until thickened. Add the stock, chili powder, and cumin.

When the meat is tender, remove from the pan and add to the sauce. Simmer gently to combine the flavors.

Garnish with the chopped cilantro and serve with warmed tortillas and lime wedges.

I served this with the warm tortillas and rice and black beans.

For the rice:

Boil 2 cups of water or chicken broth. Once boiling, add 1 cup of white rice.
Simmer 20 minutes or until water/broth is gone.

Then I added ground cumin and ground red chili pepper to taste. I used canned black beans (rinsed and drained) and mixed those into the rice. Voila! A tasty side dish for the main meal.

Enjoy!!

I used chicken instead of pork from the original recipe. What changes would you make?

Photo and recipe credits: Cookshelf Mexican by Parragon Publishing.

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