Chile Verde Diera

(Real Green Chili, a prize winning Dutch oven recipe developed by Judy Nelson)

 

5-6 lbs. Chopped (In 1/2 inch pieces) lean meat

(pork or chicken--chicken cooks faster)

2-4 cloves crushed garlic

1 diced green pepper and an Anaheim is optional. You can add whatever peppers you have on hand and decide how much "heat" you want.

1 diced medium onion

1 1/2  tsp. Salt

Dash of pepper

1 1/2 tsp. Ground cumin (can substitute Mexican or taco seasoning. the possibilities for seasoning are almost endless. Sometimes I will add fresh oregano if I have it.)

1/2 tsp paprika

½ bunch of cilantro, finely diced

2 Tbl lemon or lime juice (with some zest if you like)

15oz. can mild or medium green salsa

 2 tsp sugar

14-15 oz. of napolitos with the juice (cactus found in the Mexican section)

3 drops liquid smoke or cade essential oil(optional)

Also optional:  several drops of lime essential oil

 

May be cooked in any pot, Dutch oven is ideal.  Mix all ingredients and simmer until done, about 40-45 minutes.  To thicken, remove 1- 2 cups of the broth, add about 1/2 cups corn starch or arrowroot, ½ t. Kitchen Bouquet (optional). Stir the starch mixture well with a fork.  Pour back onto chili, mix well and bring to simmering to thicken.  (add more cornstarch if it doesn’t thicken enough…)Serve on soft, warmed flour tortillas, or rice.

Top with:  diced tomatoes, diced green peppers, cilantro, grated cheese, sour cream, ranch dressing, sliced olives, guacamole etc…