Chili Verde

Chili Verde

Cook 2 port roasts (boneless loin works best for cutting up afterward). Dice roasts

To roast drippings, add:

4 Tbsp flour

2 Tbsp Butter (if there is a lot of grease in the drippings, don't add the butter)

Add 1 1/2 cans chicken broth. whisk together and bring to a boil and simmer to thicken

Add:

2 bottles mild Salsa Verde (I use La Victoria)

2 cans green chilies

diced meat

1 can tomato sauce

Simmer on stove or in oven at 250 degrees for 2-3 hours. serve with cheese, sour cream, and tortillas.

 



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