Pork Chops again…..No Way….It’s Chili Verde
WOW! It’s been a busy couple of days. Those who know me know that I live for off-road racing and this past weekend was the Grandaddy of all off-road races, The SCORE Baja 1000.
I assist with race coordination from the comfort of my own home, although I would much rather be in Mexico. So to celebrate this historic race, I made one of my Mexican favorites, Chili Verde.
I had a package of pork chops in the freezer which I thawed and cut up into bite size pieces. Season your pork with salt and pepper and set aside.
I cut up a white onion and sauteed it in olive oil. Once the onions were translucent I added a couple cloves of chopped garlic and sauteed a little more.
I flavored some flour with one of my favorite seasoning salts, Butt Rub. Then I put the pork and flour in a large bowl and coated the pork well. This is key because not only does it add great flavor to your Chili Verde it also helps thicken your sauce. Put the seasoned and dredged pork into your frying pan with the onion and garlic. Brown the pork and to the frying pan, add one jar of thick and chunky green chili salsa, a small can of green chili enchilada sauce and stir well. I add the juice of one 1/2 of a lime. Let simmer for about an hour. Whala….quick and easy Chili Verde that everyone will love.
I serve my Chili Verde in many different ways,
** How about a twist on Huevos Rancheros - Fry a corn tortilla, top with some refried beans, chili verde and an egg. Add some cheese and salsa and you now have Huevos Verde.
** In a tortilla with beans and rice
** I love to use it as a meaty sauce over Tamales or Cheese Enchiladas topped with cheese and sour cream as shown above.
Get creative. This Chili Verde is so flavorful and so easy to make you will make it often.
