Chili Verde - Arizona Style

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken or pork - up to 2
1		Onion chopped
1		Tomatillos
1		Diced Ortega chiles
3		Garlic - chopped
1/2 teaspoon	2.5ml	Cumin seed
1/2 teaspoon	2.5ml	Mustard seed
1 teaspoon	5ml	Cilantro - (dried leaf)
1 teaspoon	5ml	Marjoram - (dried leaf)
1/2 teaspoon	2.5ml	Ground black pepper
1		Jalapeno peppers - chopped (or 2)
3 tablespoons	45ml	Flour
1 teaspoon	5ml	Sage
2 tablespoons	30ml	Cooking oil
3 cups	480g / 16oz	Rice
		Salt to taste
1		Hominy - optional
1		Chicken broth - optional

Recipe Instructions

Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered until onion is soft.

Stir occasionally to cook evenly. Cut meat into bite size chunks.

Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken).

Chop up tomatillos and add to pan.

Add Ortega chiles, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender.

Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day.

Serve with cooked rice.

Source:
INTERNET RECIPES FROM CHILE-HEADS DIGEST

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