Mom's Pork Chili Verde

I promised I'd post the chili recipe we made last Sunday.

Trouble is, I didn't take any pictures of it.

Boring!

So I decided to share this one instead.

My Mom-in-law gave me this recipe about 25 years ago.  

It's always a big hit 'cuz it's so flavorful and not too spicy.

All of the ingredients and Mom's directions are at the bottom of the post.

Here's the cast of characters [or most of 'em anyway], 

including the cob of corn I decided to add at the last minute cuz I had it on hand. 

First, cut your tenderloin into bite-size pieces and throw

them into a pan to brown.  Salt and pepper it to taste.

Then, if you're like me, and you like to change things up a little now and then, go ahead and cut the corn kernels off the cob.

Easy peasy.

Next, have your way with the garlic cloves!

Smash the tar out of them, remove the peelings, and mince.

Chop up your onion, too.

Add the garlic, onions, and corn (if using) to the meat and give it a good stir.

Then add your tomatillos and, using a spoon, break them up.

Now add your green salsa sauce and cumin and stir.

I usually add the tomato sauce at this point, too,

but the day I made this batch, I left it out. 

I like to tweek this recipe 

Just look at this yumminess!

Now pop a lid on it and simmer for about 15-20 minutes,

just till the flavors get acquainted.

While the chili is gettin' friendly, wrap up a mess of flour tortillas 

in foil and slip them in the oven for about 10 minutes.

Then turn off the oven and keep them warm till you're ready to serve.

Now that didn't take long.  

Come and get it!

Mom's Pork Verde Chili-Serves 4-6

*2# Pork Tenderloin, cut into 1" pieces

*1 medium onion, chopped

*2-3 whole garlic cloves, smashed and minced

*1-14oz. can tomatoes OR 8 oz. tomato sauce

*1 medium can Ortega green chilies, I use the diced ones

OR 1 bottle of green salsa, I use a good Mexican brand, about $4 a bottle

*2 cans tomatillos OR 8-9 large,fresh tomatillos, husks removed

*2 tsp. ground cumin-absolutely essential!

*Pinch of cayenne or hot pepper sauce (optional)

*You could also add a can of pinto beans if you need to serve more than 6 hungry mouths.

*Suggested garnishes: sour cream, shredded Monterey Jack Cheese

Now these are Mom's directions.  You'll notice that I took some shortcuts with them above.  

1.  Saute pork with onion and garlic until brown. Remove the meat temporarily to a bowl.

2.  Add to the same pan:  canned tomatoes (OR tomato sauce, if using), green chilies (OR green salsa, if using), and tomatillos, breaking up the tomatoes and tomatillos.  Simmer gently 15-20 minutes until flavors blend.

3.  Add pork back in the pan and simmer about 20 minutes.

4.  While it's simmering, wrap up a mess of flour tortillas in foil and warm them in the oven at 325 degrees for 10 minutes.  Remove from oven and keep 'em wrapped up until the chili is done.

5.  Serve your nice hot, tummy-lovin' chili in bowls with a dollop of sour cream, or shredded Monterey Jack cheese, and flour tortillas on the side.

Here's a table grace for you and your family to say

just before you devour the chili:

Come, Lord Jesus,

Be our Guest,

and let these gifts to us be blessed.

Amen.

Bon Appetit!

Love,

Linking with:

Mouthwatering Mondays at A Southern Fairytale
Hearth 'n Soul at girlichef
Delicious Dishes
Dr. Laura's Tasty Tuesday
Tempt My Tummy Tuesday
Feasting in Fellowship Fridays at Comfy in the Kitchen

Tuesdays at the Table
What's Cooking Wednesday
Follow Me Friday at Never Growing Old