Chili Verde

2 lbs. pork cut into 1 inch cubes
6 T. flour
1 tsp. salt
1 clove garlic
1 tsp. pepper
2 tsp. Mexican seasoning
1 28 oz. can crushed tomatoes
1 8 oz. tomato sauce
1 c. water
1 small can jalapeno peppers (use only 3 or 4 peppers for fairly hot chili verde. Freeze the rest of the peppers from the can for future use.)

Cut and wash meat. In paper bag combine flour and spices. Add meat in several batches and shake well. Meat should have a good coating of flour and spices. In large fry pan add about 1/4 inch vegetable oil and brown meat. You will need to fry meat in 2 batches, so put browned meat in a bowl while you do the other batch. When all meat is browned, add 1 cup water and stir into drippings to make a thin gravy. In large pot add gravy, meat, tomatoes, and peppers. Simmer and stir occasionally for 2 to 3 hours. To serve, make a burrito with flour shell and cheese and chili verde. Roll up and top with more chili verde and cheese.

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