Green Chili (Chili Verde)
One of the differences in this chili and other similar chili verde recipes is that this one uses beef in addition to pork. I think that makes it better.
Mom wrote the recipe down as Lucy dictated it over the phone many years ago, and it was “take some of this and take some of that and do this” kind of instructions. Also she used #2 1/2 cans, and I had to do some Internet research to find out what size can that is today.
The photo shows the most recent batch I made, and the recipe follows. (By the way, a 2 1/2 can is 13 ounces by weight or 3 1/2 cups by volume.)
For the pork, you can either buy a pork butt roast (actually it’s the shoulder) or pork stew meat, or, as I sometimes do, leftover pork chops or roast. If you use already cooked meat, just warm it in the first step. For the beef, use chuck roast or buy some stew meat. You can also use hamburger as I did in the photo. For the hamburger, I never use anything leaner than 15% fat. 20% for hamburgers, but 15% is OK for this dish.
Lucy’s Chili Verde
2 1/2 pounds pork, diced. Separate some of the fat and dice it even smaller.
2 1/2 pounds chuck roast, diced
1 13 ounce can green chiles, diced
1 13 ounce can tomatoes
2 cups water
1/2 cup flour
Add the can of chopped green chiles to the meat and simmer for about 20 minutes. Put the tomatoes in the blender, chop medium, and add to meat.
Put 2 cups of water in the blender and add a pinch of oregano and cumin. Add the flour and blend until smooth. Put the mixture in the chili and cook to thicken. Adjust spices to your taste.
Serve with French bread and olive oil. Sprinkle cheese, garlic, or Italian herbs on the bread if you wish. Say thanks to Lucy.