Nana loves a good green sauce, but she doesn’t like the tomatillos that are usually called for, so she began looking for something else. In this recipe, she decreased the breakfast sausage and increased the green enchilada sauce to make the Chili Verde look more green. We’ve all enjoyed it by itself, with rice, or on a fresh tortilla. It is also amazing poured over a bean burrito. The original recipe called for bell peppers, but Nana uses peppers with more spice, or whatever the garden is producing at the time.
Ingredients
- ½ cup vegetable oil
- 2 pounds pork roast (or beef)
- salt
- pepper
- ½ cup flour
- 8 ounces breakfast sausage
- 1 tablespoon cumin
- ½ cup green onions
- 2 medium onions
- 3 cloves garlic, chopped
- 1 jalapeno
- 1 poblano pepper
- 1 green bell pepper
- 8 ounces green chilis, chopped
- 3 – 10-ounce cans green enchilada sauce
- 2 cups chicken stock
Instructions
- Heat oil in a large saucepan.
- Cube the roast, season with salt & pepper, toss the cubes in flour.
- In batches, brown the roast in the heated oil. Remove to paper towels and allow to drain.
- Brown the sausage in the same pan and remove to the paper towels to drain.
- Now brown the onions, garlic, and peppers until soft in the same saucepan. (If using canned peppers, don’t sauté now.)
- Add back the roast and sausage.
- Add canned peppers (often green chilis), enchilada sauce, and chicken stock.
- Bring to a boil, then transfer to a slow cooker. (A roasting pan in the oven will also work.)
- On low heat, cook roast until the pork is tender, about 4 hours. (Nana often checks the meat for tenderness as it cooks.)
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
