Verde Shredded Pork & Roasted Onion Chili
3 medium red onions
1 cup toasted ancho chile, seeded and
2 cups chicken broth
2 Tablespoons peanut oil
1 cup poblano chile,
3 Tablespoons garlic, minced
2 pounds cooked shredded pork
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
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
Cut onion into
quarters. Using a sheet pan,
place quartered onions and brown in a 350-degree oven until toasted about 5
Using a hand blender, puree ancho chile with a small amount of chicken broth.
Then add to remaining chicken broth.
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.
the shredded pork until brown, add the salt and pepper.
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.
Mix together the 2
tablespoons lime juice with sour cream.
Ladle Shredded Pork
and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour
cream on each serving. Serve
with flour tortillas.
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.