It’s almost time for Cinco de Mayo, a grand celebration day. I always try to have something special that day, not only for the holiday it celebrates, but it is also my husband’s birthday. This year I’m making Chili Verde, and we can all celebrate together, even if we are apart, by using the following recipe – handed down to me from my mother-in-law. She made sure that I watched her during the preparations so I would make it to her son’s liking. Enjoy!
First of all, you need to buy a large Pork Blade Roast (1 blade); take out the blade and cut the meat into cubes. This is the most economical and tender of pork selections. Sometimes I buy boneless pork ribs and chunk them.
Put oil in a large saucepan and brown the meat. Add chopped Garlic and 1 whole large Onion, also chopped.
Chop 3-4 tomatoes and add to the meat. Add a little water (or Vegetable Broth - or a little of each) just to cover the ingredients. Add salt and pepper to taste. Cover and simmer until tender (about 3 hours).
Make Rice and Beans, whatever you like as an accompaniment.
About 5-10 minutes before serving, add 2 (7 oz. ea.) cans Ortega Green Chilies, which you have cleaned and shredded.
Serve with warm Tortillas.
Spanish Rice (makes 6 servings)
Put a little lard in a 3 qt. saucepan.
Add 1 cup Long Grain Rice and brown in the grease until golden.
Add 2 cloves Garlic, minced
1/2 Onion, diced
1 scallion, sliced
1-15 oz. can Petite Diced Tomatoes
2 cans Chicken Broth
1 cup water
Do not stir – bring to a hard boil – then stir once – simmer covered about 20-25 minutes. If not done, add a little water or broth and cook slowly for another 5-10 minutes.
Note: The rice can be reheated in microwave (about 2 1/2 minutes). If frozen, be sure to defrost first.