Follow these steps for perfect results
pork steak
cubed
onions
diced
flour
water
garlic
minced
red pepper
oregano
cumin
ground
green chilies
canned, whole
Remove excess fat from pork steaks.
Cut pork into bite-sized pieces.
Fry pork in a pan until fully cooked.
Remove the cooked pork from the pan and set aside.
Fry the onions in the same pan until they become tender.
Prepare a gravy using the pork drippings, flour, and water.
Return the cooked pork and onions to the pan with the gravy.
Add the garlic, red pepper, oregano, cumin, and green chilies to the mixture.
Simmer the chili verde for 2 hours and 30 minutes, allowing the flavors to meld together.
Serve hot with refried beans and Spanish rice.
Expert advice for the best results
Adjust the amount of red pepper to control the spiciness.
For a richer flavor, use chicken broth instead of water.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl, topped with sour cream and cilantro.
Warm tortillas
Guacamole
Pico de Gallo
Pairs well with the spice.
Offers a refreshing contrast.
Discover the story behind this recipe
Popular dish in Northern Mexico and Southwestern United States.
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