Chili Verde

Makes 6 servings

Rebecca

Delicious green chili! My aunt made this with venison for Thanksgiving one year and it was amazing!

ingredients

3 Tbsp. oil
1 cup chopped onions
2 lb. meat, cut into 1/2 inch cubes (beef, pork, venison...)
2 Tbsp. flour
1/2 tsp. ground cumin
2 garlic cloves, minced
10 New Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced (see Chicken with Poblano sauce recipe).
3 cups chicken stock or water
salt and pepper to taste

1
In a large pot, cook meat and onions over medium-low heat, for 5 minutes or until meat is not pink.
2
Sprinkle flour over the meat and onions, raise heat and cook until the meat is brown and onions golden.
3
Stir in the cumin, garlic and chilies, mixing well.
4
Slowly add boiling stock or water and stir.
5
Add salt and pepper.
6
Lower heat and simmer, uncovered, until the meat is tender, about 1 1/2 - 2 hours. Serve with warm tortillas, corn bread, or biscuits.