Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Perfect Food, Picnic, Tailgate, Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Top 20 Recipes | BEST Places to Picnic | Grocery Shopping Tips | Lunch Recipes

Home Cooking Tips | Basic Chili Tips & Techniques | Top 20 Chili Recipes

Home Recipe List >> Chili Recipes

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas

Recipes
Appetizer/Snack
BarBQ-Grilling
Beverages
Bread
Breakfast
Casserole
Cheese
Chili Bowl
Cowboy
Desserts
Eggs
Lunch
Main Dish
Pasta
Penn Dutch
Pot Pies
Salads
Salsa
Sandwiches
Slow Cooker
Soups-Stews
Veggies-Side Dish

 

Rio Verde Shredded Pork & Roasted Onion Chili

Chili Recipes from AlansKitchen.comMakes 4 servings

Ingredients:

  •    3 medium red onions
  •    1 cup toasted ancho chile, seeded and minced
  •    2 cups chicken broth
  •    2 Tablespoons peanut oil
  • 1/4  jalapeno, chopped
  •    1 cup poblano chile, diced
  •    3 Tablespoons garlic, minced
  •    2 pounds cooked shredded pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  •    2 Tablespoons tomato paste
  •    2 Tablespoons cumin seed, toasted and ground
  •    2 Tablespoons dried Mexican oregano
  •    3 Tablespoons corn flour
  •    4 Tablespoons fresh lime juice
  •    1 cup water
  • 1/2 cup sour cream
  •    4 flour tortillas (6-inch)

Chili Recipe Directions

  1. Cut onion into quarters.  Using a sheet pan, place quartered onions and brown in a 350-degree oven until toasted about 5 minutes.

  2. Using a hand blender, puree ancho chile with a small amount of chicken broth.  Then add to remaining chicken broth.

  3. Using a heavy stockpot, heat until hot and add peanut oil.  Saute onions, jalapeno, and garlic until onions are tender.  Remove from pot and set aside.  Brown the shredded pork until brown, add the salt and pepper.

  4. Lower heat and add in the sautéed onion mixture to the shredded pork.  Add the ancho chile and chicken broth.  Now add the tomato paste, ground cumin seed, oregano, corn flour, 2 tablespoons lime juice, water.  Stir and bring to a boil.  Reduce heat and simmer for 1-1/2 hours.

  5. Mix together the 2 tablespoons lime juice with sour cream.

  6. Ladle Shredded Pork and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour cream on each serving.  Serve with flour tortillas.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.

More Recipes


 

 

 
 


Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail |
AlansKitchen Privacy Policy

Contact Us | About Us | Site Map