|Green chili sans beans|
My attempt at chili verde was loosely based on Gambler's Chili as published on the ICS website.
1. I started with 2 lbs of pork loin chops purchased at Meijer that I cut up into small 3/8 inch sized pieces. I browned it in skillet with a small amount of olive oil for 10 minutes and then drained the liquid.
2. I added 1/2 a jar of Green Salsa, 2 cups of chicken broth, 1 cup of finely chopped onion, and 1 cup of finely diced green pepper to the pork and continued cooking for 1 hour.
3. I added the spice mix (see below) and continued simmering.
1 medium sized clove of minced garlic
2 ½ Tbsp Watkins chicken base
1 tsp celery salt
1 Tsp Arrowroot
2 tsp Mexican oregano
1 Tbsp cumin
1 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro
4. Then I added 14 oz of canned chopped green chili's and simmered for another 30 minutes.
For my personal tastes, the results were pretty good. The pork was very tender. Some might like a little more heat or salt, but that's easy to regulate by adding a dash here and there for your preferences. Beans can also be added, if you like your chili "homestyle".
One option for adding some heat using jalapenos is to cut them lengthwise and drying them on the lowest heat setting in the oven. When they are dried out, they can be ground up using a coffee grinder and used as a powder.