Recipes
Culinary Conspiracy's Award Winning Chili Verde
2 pounds cubed (bite size) pork loin (trim fat off but reserve some for sautéing pork)
1 cup chopped onions
900 ml chicken stock (low sodium)
In a Dutch oven or stock pot, sauté pork in fat until brown. Add the onions and sauté until translucent. Add the chicken stock and cover with a lid. Simmer for one hour.
1 ½ tsp garlic powder
1 ½ tbsp chicken base
1 tsp celery seed
1 tsp Los Chileros Mexican oregano
2 tbsp cornstarch
1 tbsp cumin
Add the above spice mixture and continue cooking until meat is tender. Add water as needed to keep meat covered.
With 30 Minutes to Go! - Add
2 tbsp Los Chileros Green Chili Rub
6 oz reconstituted Los Chileros Dried Green Chili
2 cans white kidney beans
1 can black beans
With 10 Minutes to Go! - Add
1 cup diced Roasted Anaheim Peppers
1 cup diced Roasted Green Peppers
1 cup crushed Tomatillos (ground in food processor)
1 jar (8 oz) Cookwell Tomatillo Salsa
1 jar (8.5 oz) Texas on a Plate Mole Verde sauce
1 tsp cumin
¼ cup chopped cilantro
Heat through and serve with dollop of sour cream, chopped fresh green onions, and Cheesy Chili Cornbread.