Monday’s Bread Bowl: Green Chili Verde

Ooey gooey rich and stewy -- pork

You’ll be sore out of luck looking for red tomatoes, red tomato sauce, or tomato paste in this green chili verde. We used lean chunks of pork and slow cooked the ingredients for hours to produce a rich and yummy end product. Here’s the recipe:

What you will need:

1 wooden spoon
1 pair of thongs
1 plate lined with paper towel
1 crock pot W/ lid
1 cast-iron skillet
1 cup masa flour
1 (7 oz) can salsa verde
½ cup water or chicken stock
1 (28 oz) can green enchilada sauce
3 tbspns cooking oil
1 yellow onion, chopped
3 garlic cloves, sliced smaill
Pinch salt and pepper

Cooking and Directions:

Heat cast-iron skillet on medium heat. Add oil and grease bottom of pan. Coat and toss pork pieces in flour. Next, lightly brown pork pieces for 5 to 10 minutes until golden brown then set aside on wire rack of paper towel-lined plate. Combine other ingredients in slow cooker set to a cooking time of 6 hours. Add in pork pieces and cover with lid. Let ingredients slow cook for at least 6 hours before serving with rice or tortillas.