Chili Verde - Pecos River Style

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork shoulder - trimmed of fat and cut into 3/4-inch cubes
1		Tomatoes
2		Medium-size onions - chopped
1 1/2 cups	165g / 5.8oz	Celery - thinly sliced
1 teaspoon	5ml	Dry oregano
1/2 teaspoon	2.5ml	Rubbed sage
2		Dry bay leaves
1		Green bell pepper - (about 8 oz.), (large) seeded and chopped
2		Fresh green Anaheim pepper (medium) seeded and chopped
4 cups	640g / 22oz	Hot cooked rice
		Cilantro sprigs

Recipe Instructions

Place pork in a wide nonstick frying pan. Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.

Uncover pan; add onions, celery, oregano, and sage. Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).

Add bay leaves. Cut up tomatoes; then add tomatoes and their remaining liquid and stir to scrape browned bits free.

Reduce heat, cover, and simmer for 30 more minutes. Stir in bell pepper and chiles; cover and continue to cook, stirring occasionally, until pork is very tender when pierced (about 15 more minutes).

If chili is too thin, uncover and simmer until it's as thick as you like. Skim and discard fat, if necessary.

To serve, spoon chili over rice and garnish with cilantro sprigs.

Serve this spicy dish over hot, fluffy white rice or with warm corn or flour tortillas.

Source:
Clark Quinn

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