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Chili Verde
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Description
This is my family’s recipe. It’s thicker than most and we eat it like soup with tortillas. Most of the ingredient portions are a rough”guesstimate,” I was taught the same way my mother was taught to make it: by eyeballing the ingredients. This can be served many ways.
Ingredients
- 4 Tablespoons Vegetable Oil
- ½ cups Flour
- 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Water
- 1 teaspoon Crushed Garlic
- 1 teaspoon Seasoning And Browning Sauce
- 6 whole Roasted And Peeled Green Chilis, Chopped
- 2 pinches Salt
- 2 cups Cooked And Chopped Chicken Or Pork (optional)
Preparation
Start by making a roux on low heat in a 3-qt saute pan, with vegetable oil and flour. When this has browned (it will have a toasty smell to it), adjust heat to medium and slowly start adding water to desired thickness. Remember to keep stirring as you add water in small circles, always going in the same directions so it does not form lumps (reduce heat if starts to boil). Stir in garlic and seasoning and browning sauce then gently stir in chopped chilis. Add salt to taste. If you are going to add meat, gently stir in meat. Let sit on a low temperature about 10 minutes. You can serve this with tortillas.
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