Based on: http://davidsfreerecipes.com/chili-verde
1 1/2 lbs. fresh tomatillos
1 big onion
2 green or Anaheim chili’s or pablanos
1 serrano chili (more if you want extra spice)
4 cloves fresh garlic ( peeled )
1/2 teas. salt
1/4 teas. pepper
1/4 teas. dry Mexican oregano
1/4 teas. sugar
Peel the outer shell of the tomatillos off and wash them to remove the
sticky residue, cut them in half. Slice the onion into 8 equal size
pieces. Slice your chili’s in half, remove the stems and de-seed them.
Transfer your tomatillos, onion and chili’s along with the 4 cloves of
garlic into a baking dish and bake in a preheated 350 degree oven for 1
hour to 1:15. Remove from the oven and let it cool slightly. Blend until smooth.
2 1/2 to 3lbs. pork loin ( 1in. cube )
1 tbsp. salt
1 1/2 teas. pepper
1 teas. garlic powder
2 teas. chili powder
1/4 teas. cumin
4 tbsp. olive oil
Once the sauce is done, brown the meat on all sides (should take about 20 mins), add the sauce and add 2 1/2 cups of water. Simmer for 2 1/2 hours.
1lb pinto beans
1/4 cup of lard, bacon fat or pork fat
4-6 cloves garlic
1 TB chili powder
1-2 tsp cumin
1-3 tsp seasoned salt
1-2 cups reserved liquid from boiling beans
Pick through beans.
Soak pinto beans overnight.
If not overnight, boil for 2 mins and then let sit for 1 hour. Drain and boil per instructions.
Boil for 2-3 hours until the beans are soft. Once done, drain reserving some liquid. In pan sautee onions and garlic until soft, but not brown. Add all other ingredients and stir until incorporated. Mash/blend beans adding reserved liquid slowly until beans are the desired consistency.
1 cup rice
1-2 TB oil
1/2 onion, finely chopped
1 tsp garlic salt
1/2 tsp cumin
1/2 cup (4 oz.) tomato sauce
2 cups chicken broth
Sautee onion in oil. Add rice, continue to 'toast' rice for a few minutes. Add all other ingredients, bring to a boil, cover and reduce heat. Cook for 15-20 mins on low heat. Fluff when rice is done.