Chef Tom: Chili Verde - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Chili Verde

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1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
1 (7-ounce) can diced green chilies
1 (4-ounce) can diced jalapeno chilies
1 (19-ounce) can green enchilada sauce
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
oil, as needed, to brown
2 cups finely minced onions
1 cup chopped bell pepper
1 1/2 tablespoons pressed fresh garlic
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves

In a small bowl, combine oregano, cumin. In a chili pot, combine enchilada sauce chilies, and salsa verde.. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently. Brown the meat in oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Return pot to simmer. After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed. Just before serving, add lime juice and cilantro.