Chili Verde with Lime Cilantro Cream
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: King Arthur Flour
| This hearty stew is delicious made with pork, beef, or chicken, your choice. Or serve on flour tortillas with Black Bean and Pineapple Salsa on top. | |
| Stew: | |
| 1/2 cup (2 ounces) | King Arthur Unbleached All-Purpose Flour |
| 1 1/2 teaspoons | salt |
| 1 1/2 teaspoons | ground black pepper |
| 1 tablespoon | ground cumin |
| 3 pounds | boneless pork, beef or chicken (fat removed, cut into 1" cubes)* |
| 1/4 cup (1 3/4 ounces) | vegetable oil |
| 1 1/2 cups (7 1/2 ounces) | diced onions |
| 1 1/2 cups (6 ounces) | coarsely chopped red peppers |
| 1 1/2 cups (6 ounces) | coarsely chopped green peppers |
| 1 1/2 cups (8 ounces) | cleaned, diced tomatillos, (or 3/4 cup salsa verde) |
| 2 cans (15 ounces each) | chicken broth |
| 2 cans (15 ounces each) | diced tomatoes, (undrained) |
| 1 tablespoon | diced jalapeño pepper |
| 3 cloves | garlic, minced |
| cilantro, for garnish | |
| Lime Cilantro Cream: | |
| 1 cup (8 ounces) | sour cream |
| 2 tablespoons | chopped fresh cilantro |
| 2 teaspoons | grated lime zest or 1/4 teaspoon lime oil |
| 1 tablespoon | fresh lime juice |
| 1/2 teaspoon | chili seasoning or ground cumin |
| salt and pepper to taste | |
| To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour. Heat some of the oil in a heavy frying pan. Brown a few pieces of meat at a time; if you crowd the pan, the meat won’t brown well. Remove the meat when brown, and place in large stew pot or slow cooker. Brown the onions and peppers, using additional oil as needed. Place the vegetables into the stew pot or slow cooker, along with the tomatillos, chicken broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook for 1 to 2 hours, until the meat is tender and the sauce has thickened. Season the stew to taste. To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours. Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese. Serve black bean and pineapple salsa (below) on the side. Yield: 10 to 12 servings. Black Bean and Pineapple Salsa | |
| 1 can (15 ounces) | black beans, rinsed and drained |
| 1 cup (10 ounces) | fresh diced pineapple |
| 1/2 teaspoon | chili seasoning or ground cumin |
| 1/4 teaspoon | salt |
Toss all of the ingredients together, and refrigerate until needed.
Yield: about 3 cups.
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